摘要
以相同原料配比,用下面发酵法酿造6 0、6 5、7 0、7 5、8 0与10 0°P啤酒。样品总酸随原浓上升而提高,原浓低于7 5°P时,啤酒酸味明显。用反相高效液相色谱(RP -HPLC)法在啤酒中检测出了10种有机酸:草酸、酒石酸、丙酮酸、苹果酸、α酮戊二酸、乳酸、乙酸、柠檬酸、富马酸与琥珀酸,总量为738 17～799 5 0mg/L ,各样品间有机酸含量差异明显。琥珀酸含量最高;其次是柠檬酸、苹果酸、丙酮酸、乳酸与草酸。草酸、丙酮酸随着原浓的增加而升高。7 0、7 5、8 0、10 0°P啤酒中乳酸含量相近,6 0、6 5°P啤酒中乳酸含量急剧上升。研究结果表明。
With the same ratio of raw materials, 6.0, 6.5, 7.0, 7.5, 8.0, and 10.0°P beers were brewed by bottom fermentation. The total acidities of the samples increased with the increase of the original gravity. The 10 organic acids, oxalic, tartaric, pyruvic, malic, ketoglutaric, lactic, acetic, citric, fumaric, and succinic acids were detected in each of the samples by reverse phase high performance liquid chromatography (RP-HPLC). And the total content of these acids ranged from 738.17 to 799.50 mg/L. Significant differences in acid were found among individual samples. Succinic acid had the highest content followed by citric, lactic, malic, pyruvic and oxalic acid, in descending order. The content of pyruvic and oxalic acid increased with the increase of the original gravity of the samples. The content of lactic acid in the 7.0, 7.5, 8.0, and the 10.0°P samples were similar. However, it increased sharply in the 6.0 and 6.5°P samples. It is indicated that the metabolization of beer yeast was affected by original gravity and attenuation of beer.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2005年第4期108-112,共5页
Food and Fermentation Industries
