摘要
啤酒中过量溶解氧的存在,易发生老化、氧化作用,使啤酒出现老化味,降低其风味稳定性。溶解氧过量对啤酒产生的危害主要有:①促使啤酒胶体浑浊;②促使多酚物质氧化、聚合;③使连二酮回升;④破坏酒花的香味和苦味;⑤产生老化味等。控制啤酒中的溶解氧的主要措施:①在下酒、贮酒及过滤过程中,加强对管路的巡视;②在下酒过程中,排除贮酒罐中的空气;③避免过滤机排气不彻底;④提高CO2纯度,以最大限度地减少对啤酒溶解氧的影响。
The existence of excessive dissolved oxygen in beer would easily induce beer aging and oxidation and abate beer flavor stability. The hazards induced by excessive dissolved oxygen in beer mainly covered producing colloid turbidity, advancing the oxidation and polymerization of polyphenols, increasing diketone content, damaging the aroma and bitterness of wort, producing aging taste etc. The relative solutions were summed up as follows： 1. strengthening the inspection on pipes during beer charging, beer storage and beer filtration; 2. exhausting the air in beer storage tank during beer charging; 3. avoiding incomplete air removal of filter; 4. increasing the purity of CO2 to minimize its impact on dissolved oxygen. （Tran. by YUE Yang） .
出处
《酿酒科技》
北大核心
2007年第7期73-75,共3页
Liquor-Making Science & Technology
关键词
啤酒
溶解氧
控制
beer
dissolved oxygen
control
