摘要
啤酒花用于啤酒酿造,在增加啤酒苦味的同时可改善啤酒的风味和提高啤酒的泡沫稳定性。随着化学分离和鉴定技术的不断完善,使得可以通过调整使用啤酒花的不同种类和数量来改进啤酒质量。啤酒花中主要化合物对啤酒质量可产生重要的影响,其中,树脂类化合物,主要是α-酸和β-酸类,可赋予啤酒独特的苦味特征;精油类成分使啤酒具有明显的香味特征;而啤酒花中的多酚可对啤酒的风味及其风味稳定性产生重要的影响。
Hops used in beer brewing could add beer bitterness and improve beer taste and beer foam stability. With the perfect of chemical separation and judging techniques, the complexities of hops were revealed, leading to intensive understanding and proper control of hops contribution to beer quality. The effects of the main compounds in hops on beer quality were introduced in this paper. Resinous compounds mainly including alpha-acids and beta- acids gave beer special bitterness, essential oils were responsible for beer aroma, and polyphenols in hops had important effects on beer taste and beer taste stability.
出处
《酿酒科技》
北大核心
2006年第2期71-75,共5页
Liquor-Making Science & Technology
