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微生物在传统造中的两面面,以及对无酒精和低酒精酒的影响

Giulia E Roselli¹, Daniel W M Kerruish², Matthew Crow³

¹Division of Microbiology, Biotechnology and Brewing Science, School of Biosciences, University of Nottingham, Loughborough, Leicestershire, United Kingdom.

Frontiers in microbiology

|March 5, 2024

概括

微生物对于酒精饮料的生产至关重要,它们影响着香味和乙醇含量. 本综述探讨了它们在传统造和新兴的无酒精和低酒精 (NoLo) 酒市场中的作用,包括坏风险.

科学领域:

微生物学微生物学
发酵科学发酵科学
食品科学食品科学食品科学

背景情况:

微生物活动,特别是酵母,对于生产酒精饮料中的乙醇和可取感官化合物至关重要.
由于消费者对无酒精和低酒精 (NoLo) 产品的需求不断增加,酒行业正在经历重大转变.

研究的目的:

审查微生物在整个造过程中的多方面的作用.
确定在NoLo酒生产中利用微生物的机会.
评估与NoLo饮料相关的特定损坏风险.

主要方法:

关于酒中的微生物参与的文献综述.
对微生物对酒精和NoLo发酵的贡献进行分析.
传统酒与NoLo酒的腐败因素的比较评估.

主要成果:

微生物对口味和乙醇生产有积极的贡献,但也可能导致传统酒的腐烂.
对于NoLo酒生产,存在特定的微生物战略和挑战.
传统酒和NoLo酒之间的组成和加工差异影响了微生物的稳定性和质量.

结论:

了解微生物动力学对于优化传统和NoLo造工艺至关重要.
微生物管理是确保NoLo饮料的微生物稳定性和质量的关键.
对微生物应用的进一步研究可以在不断增长的NoLo市场推动创新.

关键词:

细菌细菌细菌是一种细菌.优质的酒优质的酒质量污染污染污染的污染是什么微生物的腐烂,微生物的腐烂.酵母酵母是一种酵母.

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