一项关于添加甘糖对大麦 Lager发酵的风味的影响的初步研究
Hechao Lv1, Yusheng Jia1, Chaoyi Liu1
1College of Light Industry and Food Engineering, Guangxi University, Nanning 530004, China.
Foods (Basel, Switzerland)
|August 10, 2024
概括
甘糖可以作为酒造中的辅助成分,增强口味和香气. 这项研究发现,可以用甘糖取代一些,从而改善酵母营养的利用率和酒风味的稳定性.
科学领域:
- 食品科学 食品科学 食品科学
- 发酵技术的发酵技术
- 造科学 造科学
背景情况:
- 甘糖是甘工业的副产品,具有作为发酵基质的潜力.
- 多样化利用甘行业副产品可以提高经济价值.
- 通过新材料改善酒的风味和香味对酒行业很感兴趣.
研究的目的:
- 确定酒的最佳发酵过程,使用甘糖作为辅助原料.
- 分析甘糖对酵母营养利用和酒风味发展的影响.
- 为了评估用甘糖制造的酒的风味成分和稳定性.
主要方法:
- 酵母对碳和源消耗率的分析.
- 对酵母营养利用的评估.
- 使用SPME-HS-GC-MS技术进行风味分析和稳定性评估.
- 强制老化的实验,以评估酒的稳定性.
主要成果:
- 用甘糖造的酒符合酒的基本规格.
- 添加甘糖增加了酵母氨基酸利用率.
- 添加甘糖 (LS) 的库存显示了九个关键风味化合物的含量增加.
- 与传统的全大麦酒 (OWBL) 相比,LS在强制老化条件下表现出增强的风味特征和更大的稳定性.
结论:
- 用甘糖作为部分汁替代品发酵酒是可行的.
- 甘糖可以积极影响酵母代谢和酒风味复杂性.
- 这种方法为造中利用甘副产品提供了一种新的方法,提高了产品质量和工业协同作用.
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