| 啤酒酿造过程中有机酸的研究 |
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| 引用本文： | 向阳,李崎,顾国贤. 啤酒酿造过程中有机酸的研究[J]. 酿酒科技, 2005, 0(10): 51-54,57 |
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| 作者姓名： | 向阳 李崎 顾国贤 |
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| 作者单位： | 江南大学教育部工业生物技术重点实验室,江苏,无锡,214036;江南大学教育部工业生物技术重点实验室,江苏,无锡,214036;江南大学教育部工业生物技术重点实验室,江苏,无锡,214036 |
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| 摘 要： | 研究不同的糖化工艺对麦汁中有机酸含量的影响。通过改变原料状况（不同的辅料比、粉碎度）、糖化水pH、糖化温度、糖化时间等工艺参数，发现麦汁中的有机酸主要来自麦芽呼吸产生的酸，糖化过程中的酶解作用几乎不产生有机酸，且麦芽原始酸和总有机酸含量之间具有较好的线性关系（R^2=0．943）。麦汁煮沸时添加酒花和钙离子，可以使麦汁中的有机酸含量下降10％。
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| 关 键 词： | 啤酒酿造 有机酸 糖化工艺 麦汁 |
| 文章编号： | 1001-9286（2005）10-0051-04 |
| 收稿时间： | 2005-05-11 |
| 修稿时间： | 2005-05-11 |
Study on Organic Acids in Beer Brewing |
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| XIANG Yang,LI Qi,GU Guo-xian. Study on Organic Acids in Beer Brewing[J]. Liquor-making Science & Technology, 2005, 0(10): 51-54,57 |
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| Authors: | XIANG Yang LI Qi GU Guo-xian |
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| Abstract: | The effects of different saccharifying techniques on organic acids contents in wort were studied.Through the change of raw materials(different auxiliary materials proportioning and the materials grinding degree),the pH value of saccharifying water,saccharifying temperature,and saccharifying time etc.,it was concluded that the organic acids in wort mainly produced by malt respiration and enzymatic hydrolyzation almost produced no organic acid in saccharification,and there was a good linear relationship(R2=0.943) between total organic acids contents and original malt titratable acidity.The addition of hops and Ca2 during wort boiling could decrease organic acid content in wort by 10%.(Tran.by YUE Yang) |
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| Keywords: | beer brewing organic acid saccharifying technique wort |
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