摘要
高级醇是啤酒中主要的风味物质,适量的高级醇能赋予啤酒丰满的口感,增加酒体的协调性,高级醇过量则会给啤酒带来异杂味并引起人体某些疾病。对酵母菌种的诱变、原生质体融合与基因工程育种及麦汁和发酵工艺的控制、降低高级醇含量研究情况进行了综述。
Higher alcohols are the main flavoring substances in beer and adequate quantity of higher alcohols could make beer with full and enjoyable taste and improve the harmony of beer body. However, superfluous higher alcohols content would bring off-flavor in beer and is harmful for people＇s health. In this paper, the research progress in the mutation of harm strains, protoplast fusion, genetic engineering breeding, and the control ofwort and fermentation techniques to reduce the content of higher alcohols was summarized.
出处
《酿酒科技》
2009年第2期90-92,共3页
Liquor-Making Science & Technology
关键词
微生物
啤酒酵母
高级醇
菌种选育
发酵工艺
microbe
beer harm
higher alcohol
strain breeding
fermentation techniques
