啤酒中常见异味成分控制的研究进展
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摘要
随着啤酒市场的逐渐壮大,消费者对啤酒的品质、口感和风味愈加注重,拥有协调香气、醇厚口感和丰富层次的啤酒将更受消费者的青睐。在啤酒的发酵过程中,啤酒酵母代谢产生多种副产物,可将其分为两类:一类是决定啤酒香味的芳香物质;另一类是给啤酒带来不纯正、不成熟、不协调的口味和香气的生青味物质。在这众多生青味物质中,双乙酰、二甲基硫及乙醛对啤酒风味影响最大。该文通过对双乙酰、二甲基硫及乙醛这三种不良风味物质的控制进行深入研究,总结出多种控制方法,旨在改善啤酒风味,提高啤酒质量。
With the development of the beer market, consumers are paying more attention to the quality, taste and flavor of beer. Beers with harmonious aroma, mellow taste and rich layers are favored by consumers. During the beer fermentation stage, there are varieties of by-products by beer yeast metabolism, which can be divided into two categories: aromatic substances contributing to the aroma of beer and green-flavor substance imparting impure, immature, uncoordinated taste and aroma to beer. Among these green-flavor substances, diacetyl, dimethyl sulfide and acetaldehyde have a greater important influence on beer flavor. In this paper, the control of three harmful flavor substances including diacetyl, dimethyl sulfide and acetaldehyde were depthly researched, and various control methods were summarized, which greatly promoted the beer flavor and improved the beer quality.
With the development of the beer market, consumers are paying more attention to the quality, taste and flavor of beer. Beers with harmonious aroma, mellow taste and rich layers are favored by consumers. During the beer fermentation stage, there are varieties of by-products by beer yeast metabolism, which can be divided into two categories: aromatic substances contributing to the aroma of beer and green-flavor substance imparting impure, immature, uncoordinated taste and aroma to beer. Among these green-flavor substances, diacetyl, dimethyl sulfide and acetaldehyde have a greater important influence on beer flavor. In this paper, the control of three harmful flavor substances including diacetyl, dimethyl sulfide and acetaldehyde were depthly researched, and various control methods were summarized, which greatly promoted the beer flavor and improved the beer quality.
引文
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[18]韩龙.啤酒挥发性硫化物之分析与改进[J].啤酒科技,2015(10):58-61.
[19]张东云.啤酒酿造过程中控制二甲基硫含量的工艺研究[J].啤酒科技,2015(9):17-20.
[20] BALDUS M, TSUSHIMA S, XI D, et al. Response surface and kinetic modeling of dimethyl sulfide oxidation-on the origin of dimethyl sulfoxide in malt[J]. J Am Soc Brew Chem, 2018, 76(1):29-37.
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[22]刘爱杰,殷刚,曹莉莉.啤酒中二甲基硫的形成与控制探讨[J].啤酒科技,2007(10):49-51.
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[24]刘春华,张国英.如何降低啤酒中乙醛含量[J].酿酒,2014,41(3):102-103.
[25]张晓波,孙晓欣.浅谈啤酒中乙醛的控制[J].啤酒科技,2016(3):55-57.
[26]樊睿.啤酒中乙醛的影响因素[J].啤酒科技,2017(9):51-52.
[27]宋丹.啤酒酿造工艺对挥发性风味物质影响的研究[D].大连:大连工业大学,2017.
[28] WANG J J, WANG Z Y, LIU X F, et al. Construction of an industrial brewing yeast strain to manufacture beer with low caloric content and improved flavor[J]. J Microbiol Biotechnol, 2010, 20(4):767.
[29]王德良,宁绪磊,张五九.采用分子生物学降低啤酒中乙醛含量的研究[J].啤酒科技,2005(12):18-23.
[30]金玮鋆,李红,王君伟.乙醛法筛选抗乙醛啤酒酵母菌株的应用研究[J].酿酒科技,2016(1):10-14.
[31]张媛媛.低产乙醛啤酒酵母的选育与研究[D].无锡:江南大学,2011.
[32]沈楠.低产乙醛啤酒酵母的选育[D].无锡:江南大学,2013.
[33]沈楠,王金晶,刘春凤,等.低产乙醛啤酒酵母的定向驯化筛选[J].食品与发酵工业,2013,39(7):94-97.
[34]刘春凤,赵云,李崎,等.低乙醛Lager啤酒酵母研究进展[J].菌物学报,37(11):1411-1423.
[35] SCHUTTER D P D, SAISON D, DELVAUX F, et al. Optimisation of wort volatile analysis by headspace solid-phase microextraction in combination with gas chromatography and mass spectrometry[J]. Anal Chim Acta, 2008, 671(1):55-60.
[2] GUERRINI L, ANGELONI G, MASELLA P, et al. A technological solution to modulate the aroma profile during beer fermentation[J]. Food Bioproc Technol, 2018, 11(6):1259-1266.
[3]李颖畅,李作伟,吕艳芳.啤酒风味物质的研究进展[J].食品与发酵科技,2012,48(6):85-88.
[4]王然然,禹伟,陆健,等.α-乙酰乳酸脱羧酶对啤酒中双乙酰含量的影响[J].啤酒科技,2016(19):59-65.
[5] SHI T T, LI P, XIAO D G. Effect of disrupting ILV2 gene on growth and diacetyl metabolism of brewer's yeast[J]. Microbiol China, 2016, 43(8):1732-1738.
[6] WANG J J. Purification and characterization of a new metallo-neutral protease for:beer brewing from Bacillus amyloliquefaciens SYB-001[J].Appl Biochem Biotechnol, 2013, 170(8):2021-2033.
[7] KELE P, LI X, DUERKOP A. New luminescent ruthenium probes for detection of diacetyl[J]. Microchem J, 2013, 108(3):156-160.
[8]韩勤英.影响成品啤酒双乙酰反弹的原因分析[J].啤酒科技,2015(12):60-62.
[9]朱向丽.双乙酰检测与控制[J].啤酒科技,2017(17):44-45.
[10]高文举,卢先锋,郭继强.锌离子对啤酒发酵的影响[J].啤酒科技,2015(6):15-18.
[11]王庆权,朱春杰.超声波诱变选育低双乙酰啤酒酵母的研究[J].江苏调味副食品,2017(4):28-31.
[12]石婷婷,李凭,肖冬光. ILV2基因缺失对啤酒酵母生长与双乙酰代谢的影响[J].微生物学通报,2016,43(8):1732-1738.
[13] CHOI E J, AHN H W, WANG J K. Effect ofα-acetolactate decarboxylase on diacetyl content of beer[J]. Food Sci Biotechnol, 2015, 24(4):1373-1380.
[14]李爱春,CRAMER J F,JENSEN L B,等.双乙酰控制[J].啤酒科技,2016(23):61-65.
[15]中华人民共和国国家质量监督检验检疫总局,中国国家标准化管理委员会. GB/T 4928—2008啤酒分析方法[S].北京:中国标准出版社,2009.
[16]周广田,聂聪,崔云前,等.啤酒酿造技术[M].山东:山东大学出版社,2004:281-283.
[17]那海涛,欧英秋,阎凤文.啤酒中硫化味的管控[J].啤酒科技,2016(7):49-52.
[18]韩龙.啤酒挥发性硫化物之分析与改进[J].啤酒科技,2015(10):58-61.
[19]张东云.啤酒酿造过程中控制二甲基硫含量的工艺研究[J].啤酒科技,2015(9):17-20.
[20] BALDUS M, TSUSHIMA S, XI D, et al. Response surface and kinetic modeling of dimethyl sulfide oxidation-on the origin of dimethyl sulfoxide in malt[J]. J Am Soc Brew Chem, 2018, 76(1):29-37.
[21] BAMFORTH C W. Dimethyl sulfide significance, origins, and control[J]. J Am Soc Brew Chem, 2014, 72(3):165-168.
[22]刘爱杰,殷刚,曹莉莉.啤酒中二甲基硫的形成与控制探讨[J].啤酒科技,2007(10):49-51.
[23] MARCONI O, FANTOZZI P, STAFISSO A, et al. Determination of dimethyl sulphide in brewery samples by headspace gas chromatography mass spectrometry(HS-GC/MS)[J]. Ita J Food Sci, 2011, 23(1):19-27.
[24]刘春华,张国英.如何降低啤酒中乙醛含量[J].酿酒,2014,41(3):102-103.
[25]张晓波,孙晓欣.浅谈啤酒中乙醛的控制[J].啤酒科技,2016(3):55-57.
[26]樊睿.啤酒中乙醛的影响因素[J].啤酒科技,2017(9):51-52.
[27]宋丹.啤酒酿造工艺对挥发性风味物质影响的研究[D].大连:大连工业大学,2017.
[28] WANG J J, WANG Z Y, LIU X F, et al. Construction of an industrial brewing yeast strain to manufacture beer with low caloric content and improved flavor[J]. J Microbiol Biotechnol, 2010, 20(4):767.
[29]王德良,宁绪磊,张五九.采用分子生物学降低啤酒中乙醛含量的研究[J].啤酒科技,2005(12):18-23.
[30]金玮鋆,李红,王君伟.乙醛法筛选抗乙醛啤酒酵母菌株的应用研究[J].酿酒科技,2016(1):10-14.
[31]张媛媛.低产乙醛啤酒酵母的选育与研究[D].无锡:江南大学,2011.
[32]沈楠.低产乙醛啤酒酵母的选育[D].无锡:江南大学,2013.
[33]沈楠,王金晶,刘春凤,等.低产乙醛啤酒酵母的定向驯化筛选[J].食品与发酵工业,2013,39(7):94-97.
[34]刘春凤,赵云,李崎,等.低乙醛Lager啤酒酵母研究进展[J].菌物学报,37(11):1411-1423.
[35] SCHUTTER D P D, SAISON D, DELVAUX F, et al. Optimisation of wort volatile analysis by headspace solid-phase microextraction in combination with gas chromatography and mass spectrometry[J]. Anal Chim Acta, 2008, 671(1):55-60.