热负荷对啤酒风味的影响研究
摘要
目前国内很多啤酒品牌存在“焦糊味”、“过热味”、“老化味”的品评缺陷，其原因主要是啤酒生产过程中的热负荷偏高。减少生产过程热负荷，不但可节约能耗，也是近代酿造淡爽型风格啤酒的关键技术之一。
本论文以啤酒生产过程的主要工艺为路线，系统研究制麦、糖化、糊化、灭菌和贮存过程的热负荷对啤酒主要风味成分的影响，为降低能耗及提高啤酒的口味质量提供理论依据。论文将有利于国内啤酒企业啤酒质量和效益的提高。
主要研究成果如下：
(1)制麦、糖化、糊化、灭菌和贮存过程热负荷对TBN值或5-羟甲基糠醛等热负荷指示剂的大小有影响。但从整个生产过程来看，糖化过程和啤酒贮存过程热负荷对成品啤酒的口味有影响，而制麦、糊化和灭菌工艺的热负荷则对啤酒的风味没有影响。
(2)采用减少热负荷的糖化试验工艺，其麦汁和啤酒都未品评出焦糊口味，啤酒风味稳定性明显提高。
(3)在啤酒贮存过程风味研究中采用自然老化、强制老化两种试验方式，研究表明啤酒贮存期间TBN、5-羟甲基糠醛和色度随贮存温度升高而增加。双乙酰在啤酒贮存过程明显增加，乙酸乙酯、乙酸异戊酯含量下降，因此热负荷增加会导致啤酒双乙酰味增加和酯香味减少。
The reason for the off-flavor of "caramel", "burnt" or "stale" in many Chinese beer brands is mainly due to the trouble on the hot-side in beer production. Decreasing of the thermal load may not only of the decrease of energy in production but also the key technology in brewing of the light-type beer.
In this study, the influences of heat load on the main flavor compounds of beer are investigated in beer production of malting, mashing, rice cooking, sterilization and storage. Some of the theories of saving energy and improving flavor quality discussed in this paper will be helpful to Chinese breweries.
The major results are summarized as follows.
(i) The heat indexes such as TBN and 5-hydroxy methyl furfural are influenced by thermal load of beer production of malting, mashing, rice cooking, sterilization and storage. On the whole system of beer brewing, mashing and storage may have effects on beer flavor while malting, rice cooking and sterilization may have no effects.
(ii) The wort and beer produced by a new mashing technology which decreasing the heat load have no "burnt" off-flavor and thus better flavor stability.
(iii) The effects of storage temperature on flavor stability of beer are studied by means of natural and forced aging, and it was proved that the TBN, 5-hydroxy methyl furfural and color were increased with the temperature. The diacetyl increased and the esters like ethyl acetate and isoamyl acetate decreased which may caused "diacetyl" off-flavor and decreased "ester" during beer storage.
本论文以啤酒生产过程的主要工艺为路线，系统研究制麦、糖化、糊化、灭菌和贮存过程的热负荷对啤酒主要风味成分的影响，为降低能耗及提高啤酒的口味质量提供理论依据。论文将有利于国内啤酒企业啤酒质量和效益的提高。
主要研究成果如下：
(1)制麦、糖化、糊化、灭菌和贮存过程热负荷对TBN值或5-羟甲基糠醛等热负荷指示剂的大小有影响。但从整个生产过程来看，糖化过程和啤酒贮存过程热负荷对成品啤酒的口味有影响，而制麦、糊化和灭菌工艺的热负荷则对啤酒的风味没有影响。
(2)采用减少热负荷的糖化试验工艺，其麦汁和啤酒都未品评出焦糊口味，啤酒风味稳定性明显提高。
(3)在啤酒贮存过程风味研究中采用自然老化、强制老化两种试验方式，研究表明啤酒贮存期间TBN、5-羟甲基糠醛和色度随贮存温度升高而增加。双乙酰在啤酒贮存过程明显增加，乙酸乙酯、乙酸异戊酯含量下降，因此热负荷增加会导致啤酒双乙酰味增加和酯香味减少。
The reason for the off-flavor of "caramel", "burnt" or "stale" in many Chinese beer brands is mainly due to the trouble on the hot-side in beer production. Decreasing of the thermal load may not only of the decrease of energy in production but also the key technology in brewing of the light-type beer.
In this study, the influences of heat load on the main flavor compounds of beer are investigated in beer production of malting, mashing, rice cooking, sterilization and storage. Some of the theories of saving energy and improving flavor quality discussed in this paper will be helpful to Chinese breweries.
The major results are summarized as follows.
(i) The heat indexes such as TBN and 5-hydroxy methyl furfural are influenced by thermal load of beer production of malting, mashing, rice cooking, sterilization and storage. On the whole system of beer brewing, mashing and storage may have effects on beer flavor while malting, rice cooking and sterilization may have no effects.
(ii) The wort and beer produced by a new mashing technology which decreasing the heat load have no "burnt" off-flavor and thus better flavor stability.
(iii) The effects of storage temperature on flavor stability of beer are studied by means of natural and forced aging, and it was proved that the TBN, 5-hydroxy methyl furfural and color were increased with the temperature. The diacetyl increased and the esters like ethyl acetate and isoamyl acetate decreased which may caused "diacetyl" off-flavor and decreased "ester" during beer storage.
引文
1、Bamforth C W and Hughs P S. The flavour of beer. The brewer, August 1998, 345-352
2、顾国贤，论啤酒风味类型，酿酒科技，2005 (128)：26-28．
3、刘玉明，啤酒风味物质的来源及控制，酿酒，1999 (130)：35-36．
4、王志沛 季晓东 武千钧 陈华磊，啤酒中挥发性风味物质的分析及风味评价，酿酒科技，2001，(106)：59-61
5、Peter Schieberle. Primary odorants of pale lager beer. Lebensm Unters Forsch, 1991, 193(6), 558-565
6、武千钧 张沛 陈华磊，啤酒中低沸点风味化合物的测定与研究，啤酒科技，2000，(10)：14-17．
7、Sharpe F R. Assessment and control of beer flavour. J. Inst. Brew. 1988, Vol. 95, 301-305
8、廖惟 顾国贤，啤酒风味老化-老化机理及抗老化的研究进展，酿酒，1996，(1)：1-16．
9、王志沛 高灵燕 王孔云，成品啤酒的风味稳定性，食品与发酵工业，1997，23(1)：47-51
10、 顾国贤，酿造酒工艺学[M]，北京：轻工业出版社，1996。51，300-307
11、Bravo, A, Sanchez, B., Scherer, E., Herrera, J., Rangel-Aldao, R. Alpha dicarbonylic compounds as indicators and precursors of flavor deterioration during beer aging. Tech. Q Master Brew. Assoc. Am., 2002, 39(1): 13-23.
12、Siebel Institute of Technology. Brewing Technology. Chicago Illinois: 1998, the series number 3, 24-26.
13、Pengelly, B. Stale beer, part 1: Trouble on the hot side. The New Brewer, 2002, May/June, 17-18.
14、Grigsby, J. H., Palamand, S. R. Studies on the staling of beer: the use of 2-thiobarbituric acid in the measurement of beer oxidation. J. Am. Soc. Brew. Chem., 1976, 34(2): 49-55.
15、Bamforth C. W. The science and understanding of the flavor stability of beer: a critical assessment. Brauwelt international 1999, (2), 98-110
16、Thalacker, R., Birkenstock, B. A new criterion in brewing analysis- the thiobarbituric acid number(TBN). Monatsschrift fur brauwissenschaft., 1982, 35: 133-137.
17、Thalacker, R., Bossendorfer, G. The thiobarbituric acid number (TBN). Brauwelt, 2003, 143(44): 1441-1445.
18、Thalacker, R., Bossendorfer, G. Birkenstock, B. A new characteristic value in brewing analysis- the aniline number(AN). Brauwelt, 1998, 138(10/11): 421, 424-425.
19、Bossendorfer, G., Birkenstock, B., Thalacker, R. A contribution to the flavor stability of beer. Brauwelt, 2001, 141(27/28): 1042-1044, 1046-1047.
20、Meilgaard M. EFFECTS ON FLAVOUR OF INNOVATIONS IN BREWERY EQUIPMENT AND PROCESSING Ferment 2000 13(2) 10-17.
21、Fritsch H., Stephan S., Stettner G., Methner F. -J., Schieberle P. TOTAL MAPPING AND SENSORY SIMULATION OF BEER AROMA. Proc. Eur. Brew. Cony., Prague, 2005, 8 pp.
22、Younis O S and Stewart G G. Effect of malt wort, very-high-gravity malt wort, and very-high-gravity adjunct wort on volatile production in saccharomyces cerevisiae. J. Am. Soc. Brew. Chem. 1999, 57(2): 39-45.
23、Vesely P., Volgyi A., Lusk L.T., Basarova G., Navarro A., Seabrooks J., Ryder D. Impact of esterase activity in aseptically packaged, unpasteurized beer. Tech. Q. Master Brew. Assoc. Am., 2004, 41(3): 293-297.
24、Methner F-J., Fritsch H., Stephan A. Influence of storage conditions, raw materials and brewing technology on the formation of Strecker aldehydes during beer aging. Proc. Eur. Brew. Conv., Dublin: 2003. 8pp. Vesely P., Lusk L. T., Basarova G., Seabrooks J. R., Ryder D. S. Analysis of Strecker aldehydes in beer during storage using SPME with on-fiber derivatizations. Proc. Eur. Brew. Conv., Dublin: 2003. 11pp.
25、管敦仪，啤酒工业手册(修订版)，北京：中国轻工业出版社，1998。302
26、Lustig S. Analytical tools and practical options to improve flavor stability. Inst. Brew. Africa Sect. (Proc. 7th Brewing Convention), Nairobi, Kenya: 1999. 26-30.
27、Haernulv G. B., Larsson T. A study of the influence of pasteurization and membrane filtration on the quality of Swedish lager beers. Tech Q. Master Brew. Assoc. Am. 1992, 29, 143-146.
28、Bamforth, C. W. A critical control point analysis for flavor stability of beer. Tech. Q. Master Brew. Assoc Am., 2004, 41(2), 97-103.
29、Hardwick W. A. Handbook of Brewing. New York: Marcel dekker, Inc., 1995. 579-581.
30、Meilgaard M. C., Dalgliesh C. E. and Clapperton J. F. BEER FLAVOUR TERMINOLOGY. J. Inst. Brew., 1979, 85(1), 38-42.
31、Madigan D., Perez A., Clements M. Furanic aldehyde analysis by HPLC as a method to determine heat-induced flavor damage to beer. J. Am. Soc. Brew. Chem. 1998, 56, 146-151.
32、Lermusieau G., Noel S., Liegeois C., Collin S. Non oxidative mechanism for development of trans-2-nonenal in beer. J. Am. Soc. Brew. Chem., 1999, 57, 29-33.
33、Kaneda H., Kobayashi N., Furusho S., Sahara H., Koshino S. Chemical evaluation of beer flavor stability. Tech. Q. Master Brew. Assoc. Am., 1995, 32, 76-80.
34、Walker, M. D., Hughes, P. S., Simpson, W. J. Use of chemiluminescence HPLC for measurement of positional isomers of hydroperoxy fatty acids in malting and the protein rest stage of mashing. J. Sci. Food Agric., 1996, 70: 341-346.
35、Foster R. T., Samp E. J., Patino n. Multivariate modeling of snsory and chemical data to understand staling in light beer. J. Am. Soc. Brew. Chem, 2001, 59(4) 201-210.
36、Meilgaard M, Bennett S and Murray J. Sensory Technology- its strategic application to brand management. MBAA TQ, 2001, 38(40, 219-225
37、Williams I, Aastrup S, Larsen O V. Flavour correlation database - a practical tool for flavour stability improvement. Proceedings of the 24th Congress of the European Brewery Convention, Budapest, 2001, 19.
38、Parker D., Murray J. The different roles of consumer and expert panels. BRi Review, 2003, (2) 11-14.
39、Shimizu C, Nakamura Y, Miyai K. Factors affecting 5-hydroxymethyl furfural formation and stale flavor formation in beer. J. Am. Soc. Brew. Chem. 2001, 59, 51-58
40、Liegeois Catherine & Collin Sonia. Contribution of malt kilning to the cardboard flavour of aged beers. Proc. Eur. Brew. Cony., Dublin, 2003, 9pp.
41、Yano M, Morikawa M, Yasui T, et al. Influence of wort boiling and wort clarification conditions on cardboard flavor in beer, MBAA TQ, 2004, vol41(3), 317-320.
42、Vanderhaegen B, Neven H, Coghe S, et al. Evolution of chemical and sensory properties during aging of top-fermented beer. J. Agric. Food Chem, 2003, vol51, 6782-6790.
43、武千钧 张沛 王家林 潘学启，麦汁和啤酒中游离脂肪酸的测定，工业微生物，1999，29 (3)：3-6．
44、王云川 李红 刘伟成 等，采用气相色谱-质谱分析啤酒中的风味物质，食品与发酵工业，2004 11：90-94．
45、王丹红，啤酒风味稳定性的评估进展，酿酒科技，2004，125 (5)：85-88
46、邢宝合，测定啤酒中5-羟甲基糠醛评价啤酒老化程度，啤酒科技，2000，69(9)：14-18．
47、张丛文 赵萍，采用SPME／GC6820测定啤酒风味物质，计量与测试技术，2005，32(5)：45，48．
48、李慧萍，啤酒风味保存期的影响因素及简易品尝试验法，广州食品工业科技，1994，(3)：71
49、董建军 单斌 何茜 等，成品啤酒风味稳定性与啤酒酿造中主要物性参数的变化，酿酒，2004 31 (3)：27-29．
50、王家林 薛长湖 付雪艳等，酿造单宁在啤酒高浓酿造中应用效果的评价及其影响因素的探讨[J]，食品与发酵工业，2005，8：30~33．
51、付兆辉 李崎 顾国贤，啤酒老化的预测-TBA值测定方法的探讨[J]，食品与发酵工业，2004，3：97~101．
52、武千钧 林洪 李梅 陈华磊 杨朝霞，温度和氧对啤酒老化的影响，食品与发酵工业，2006，32(4)1-4
53、林智平 冯景章 顾国贤，提高麦汁还原力对啤酒风味稳定性的影响，啤酒科技，2003，9：27-30．
54、Pengelly, B., Malt flavor and aroma. The new brewer, 2001, nov/dec, 15-17.
55、Gruber, M. A., The flavor contributions of kilned and roasted products to finished beer styles. Tech. Q. Master Brew. Assoc. Am., 2001, 38(4), 227-233.
56、Coghe, S., D' Hollander, H., Verachtert, H., and Delvaux, F. R., Impact of dark specialty malts on extract composition and wort fermentation.. J. Inst. Brew. 2005, 111(1), 51-60.
57、 O' Shaughnessy, C. L., Chandra, G. S., Fryer, P. J., Robbins, P. T. and Wedzicha, B. L. Monitoring flavor development during the roasting of cereals. Tech. Q. Master Brew. Assoc. Am., 2003, 40(2), 98-107.
58、Kaneda, H., Kobayashi, N., Furusho, S., Sahara, H., Koshino, S. Reducing activity and flavor stability of beer. Tech. Q. Master Brew. Assoc. Am., 1995, 32(2): 90-94.
59、Preis, F., Mitter, W. The discovery of first wort hopping. Brauwelt Int., 1995, 13: 308-15.
60、王福荣主编，酿酒分析与检测，北京：化学工业出版社，2005年。81-82页
61、Soares da Costa, M., Goncalves, C., Ferreira, A., Lbsen, C., Guedes de Pinho, P. Silva Ferreria, A. C. Further insights into the role of methional and phenylacetaldehyde in lager beer flavor stability. J. Agric. Food Chem., 2004, 52(26): 7911-7917.
2、顾国贤，论啤酒风味类型，酿酒科技，2005 (128)：26-28．
3、刘玉明，啤酒风味物质的来源及控制，酿酒，1999 (130)：35-36．
4、王志沛 季晓东 武千钧 陈华磊，啤酒中挥发性风味物质的分析及风味评价，酿酒科技，2001，(106)：59-61
5、Peter Schieberle. Primary odorants of pale lager beer. Lebensm Unters Forsch, 1991, 193(6), 558-565
6、武千钧 张沛 陈华磊，啤酒中低沸点风味化合物的测定与研究，啤酒科技，2000，(10)：14-17．
7、Sharpe F R. Assessment and control of beer flavour. J. Inst. Brew. 1988, Vol. 95, 301-305
8、廖惟 顾国贤，啤酒风味老化-老化机理及抗老化的研究进展，酿酒，1996，(1)：1-16．
9、王志沛 高灵燕 王孔云，成品啤酒的风味稳定性，食品与发酵工业，1997，23(1)：47-51
10、 顾国贤，酿造酒工艺学[M]，北京：轻工业出版社，1996。51，300-307
11、Bravo, A, Sanchez, B., Scherer, E., Herrera, J., Rangel-Aldao, R. Alpha dicarbonylic compounds as indicators and precursors of flavor deterioration during beer aging. Tech. Q Master Brew. Assoc. Am., 2002, 39(1): 13-23.
12、Siebel Institute of Technology. Brewing Technology. Chicago Illinois: 1998, the series number 3, 24-26.
13、Pengelly, B. Stale beer, part 1: Trouble on the hot side. The New Brewer, 2002, May/June, 17-18.
14、Grigsby, J. H., Palamand, S. R. Studies on the staling of beer: the use of 2-thiobarbituric acid in the measurement of beer oxidation. J. Am. Soc. Brew. Chem., 1976, 34(2): 49-55.
15、Bamforth C. W. The science and understanding of the flavor stability of beer: a critical assessment. Brauwelt international 1999, (2), 98-110
16、Thalacker, R., Birkenstock, B. A new criterion in brewing analysis- the thiobarbituric acid number(TBN). Monatsschrift fur brauwissenschaft., 1982, 35: 133-137.
17、Thalacker, R., Bossendorfer, G. The thiobarbituric acid number (TBN). Brauwelt, 2003, 143(44): 1441-1445.
18、Thalacker, R., Bossendorfer, G. Birkenstock, B. A new characteristic value in brewing analysis- the aniline number(AN). Brauwelt, 1998, 138(10/11): 421, 424-425.
19、Bossendorfer, G., Birkenstock, B., Thalacker, R. A contribution to the flavor stability of beer. Brauwelt, 2001, 141(27/28): 1042-1044, 1046-1047.
20、Meilgaard M. EFFECTS ON FLAVOUR OF INNOVATIONS IN BREWERY EQUIPMENT AND PROCESSING Ferment 2000 13(2) 10-17.
21、Fritsch H., Stephan S., Stettner G., Methner F. -J., Schieberle P. TOTAL MAPPING AND SENSORY SIMULATION OF BEER AROMA. Proc. Eur. Brew. Cony., Prague, 2005, 8 pp.
22、Younis O S and Stewart G G. Effect of malt wort, very-high-gravity malt wort, and very-high-gravity adjunct wort on volatile production in saccharomyces cerevisiae. J. Am. Soc. Brew. Chem. 1999, 57(2): 39-45.
23、Vesely P., Volgyi A., Lusk L.T., Basarova G., Navarro A., Seabrooks J., Ryder D. Impact of esterase activity in aseptically packaged, unpasteurized beer. Tech. Q. Master Brew. Assoc. Am., 2004, 41(3): 293-297.
24、Methner F-J., Fritsch H., Stephan A. Influence of storage conditions, raw materials and brewing technology on the formation of Strecker aldehydes during beer aging. Proc. Eur. Brew. Conv., Dublin: 2003. 8pp. Vesely P., Lusk L. T., Basarova G., Seabrooks J. R., Ryder D. S. Analysis of Strecker aldehydes in beer during storage using SPME with on-fiber derivatizations. Proc. Eur. Brew. Conv., Dublin: 2003. 11pp.
25、管敦仪，啤酒工业手册(修订版)，北京：中国轻工业出版社，1998。302
26、Lustig S. Analytical tools and practical options to improve flavor stability. Inst. Brew. Africa Sect. (Proc. 7th Brewing Convention), Nairobi, Kenya: 1999. 26-30.
27、Haernulv G. B., Larsson T. A study of the influence of pasteurization and membrane filtration on the quality of Swedish lager beers. Tech Q. Master Brew. Assoc. Am. 1992, 29, 143-146.
28、Bamforth, C. W. A critical control point analysis for flavor stability of beer. Tech. Q. Master Brew. Assoc Am., 2004, 41(2), 97-103.
29、Hardwick W. A. Handbook of Brewing. New York: Marcel dekker, Inc., 1995. 579-581.
30、Meilgaard M. C., Dalgliesh C. E. and Clapperton J. F. BEER FLAVOUR TERMINOLOGY. J. Inst. Brew., 1979, 85(1), 38-42.
31、Madigan D., Perez A., Clements M. Furanic aldehyde analysis by HPLC as a method to determine heat-induced flavor damage to beer. J. Am. Soc. Brew. Chem. 1998, 56, 146-151.
32、Lermusieau G., Noel S., Liegeois C., Collin S. Non oxidative mechanism for development of trans-2-nonenal in beer. J. Am. Soc. Brew. Chem., 1999, 57, 29-33.
33、Kaneda H., Kobayashi N., Furusho S., Sahara H., Koshino S. Chemical evaluation of beer flavor stability. Tech. Q. Master Brew. Assoc. Am., 1995, 32, 76-80.
34、Walker, M. D., Hughes, P. S., Simpson, W. J. Use of chemiluminescence HPLC for measurement of positional isomers of hydroperoxy fatty acids in malting and the protein rest stage of mashing. J. Sci. Food Agric., 1996, 70: 341-346.
35、Foster R. T., Samp E. J., Patino n. Multivariate modeling of snsory and chemical data to understand staling in light beer. J. Am. Soc. Brew. Chem, 2001, 59(4) 201-210.
36、Meilgaard M, Bennett S and Murray J. Sensory Technology- its strategic application to brand management. MBAA TQ, 2001, 38(40, 219-225
37、Williams I, Aastrup S, Larsen O V. Flavour correlation database - a practical tool for flavour stability improvement. Proceedings of the 24th Congress of the European Brewery Convention, Budapest, 2001, 19.
38、Parker D., Murray J. The different roles of consumer and expert panels. BRi Review, 2003, (2) 11-14.
39、Shimizu C, Nakamura Y, Miyai K. Factors affecting 5-hydroxymethyl furfural formation and stale flavor formation in beer. J. Am. Soc. Brew. Chem. 2001, 59, 51-58
40、Liegeois Catherine & Collin Sonia. Contribution of malt kilning to the cardboard flavour of aged beers. Proc. Eur. Brew. Cony., Dublin, 2003, 9pp.
41、Yano M, Morikawa M, Yasui T, et al. Influence of wort boiling and wort clarification conditions on cardboard flavor in beer, MBAA TQ, 2004, vol41(3), 317-320.
42、Vanderhaegen B, Neven H, Coghe S, et al. Evolution of chemical and sensory properties during aging of top-fermented beer. J. Agric. Food Chem, 2003, vol51, 6782-6790.
43、武千钧 张沛 王家林 潘学启，麦汁和啤酒中游离脂肪酸的测定，工业微生物，1999，29 (3)：3-6．
44、王云川 李红 刘伟成 等，采用气相色谱-质谱分析啤酒中的风味物质，食品与发酵工业，2004 11：90-94．
45、王丹红，啤酒风味稳定性的评估进展，酿酒科技，2004，125 (5)：85-88
46、邢宝合，测定啤酒中5-羟甲基糠醛评价啤酒老化程度，啤酒科技，2000，69(9)：14-18．
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