摘要
双乙酰为啤酒发酵成熟的标志性产物,但在实际发酵生产过程中,常出现发酵液双乙酰还原正常而发酵过程异常现象;而总双乙酰是双乙酰及其前驱体的总和,测定总双乙酰可以较好地确保正常发酵。本方法用蒸馏法测定发酵液(或啤酒)中总双乙酰的含量,制定了在0℃储酒发酵液中双乙酰和总双乙酰含量分别不大于50μg/L和100μg/L的标准,可以有效地监控发酵过程。该方法能够准确测定啤酒中总双乙酰的含量,对控制双乙酰含量也是有效的,值得推广应用。
Diacetyl is the sign of the maturity of the beer in fermentation process, however, in the actual production process, it often appears that fermentation liquid of diacetyl reduction is normal and fermentation process is abnormal; total diaeetyl is the sum of diacetyl and its precursor, determining the total diacetyl can better ensure normal fermentation. This distillation method determines total diacetyl in fermentation liquid or beer, formulating the standards that diacetyl and total diaeetyl are not greater than 50 μ g/L and 100 μ g/L in 0℃ fermentation liquid respectively, which can effectively control the fermentation process. The method can accurate determine the content of total diacetyl in beer, is able to effectively control the content of diacetyl as well, and is worth promoting and applying.
出处
《酿酒》
CAS
2012年第4期72-75,共4页
Liquor Making
关键词
双乙酰
总双乙酰
发酵过程
diacetyl
total diacetyl
fermentation process
