一种拉格啤酒感官质量提升及其发酵动力学研究
Study on sensory quality improvement and fermentation kinetics of a lager beer
杨凡 1向阳 1胡晨光 1陈旺 1陈劲波 1林静 1陆香庆1
作者信息
- 1. 百威英博雪津啤酒有限公司,福建莆田,351100
- 折叠
摘要
本研究旨在提升一种拉格啤酒的感官质量，进一步对其发酵动力学进行研究，为大容积发酵罐发酵机理研究提供理论基础。通过单因素实验，在不同麦芽品种、发酵罐填充率、麦汁充氧量、发酵温度条件下进行发酵，对得到的产品进行感官评分，最后得到优选发酵条件为：麦芽品种：Synergy麦芽，主发酵温度13.5℃，麦汁填充率46.7%，麦汁充氧系数9.5g/hl。在最优条件下，进行发酵动力学研究，结果表明：酵母的生长最优模型为Boltzmann模型（p<0.01, R2=0.9962）；总糖消耗最优模型为DoseResp模型（p<0.01, R2=0.9965）；双乙酰的生成符合Boltzmann模型（p<0.01, R2=0.9995），双乙酰的还原符合Logistic模型（p<0.01, R2=0.9974）。
Abstract
This study aims to enhance the sensory quality of a lager beer and further investigate its fermentation kinetics, providing a theoretical basis for the study of fermentation mechanisms in large-volume fermentation tanks. Through single-factor experiments, fermentation was conducted under different malt varieties, fermentation tank filling rates, air injection level in wort, and fermentation temperatures. The products were then evaluated using sensory scoring, and the optimal fermentation conditions were obtained as follows: malt variety: 100% Synergy malt, primary fermentation temperature 13.1℃, wort filling rate of 46.7%, and wort air injection level 9.5g/hl. Under the optimal conditions, fermentation kinetics were studied, and the results showed that the optimal model for yeast growth was the Boltzmann model (p<0.01, R2=0.9962); the optimal model for total sugar reduction was fitted with the Doseresp model (p<0.01, R2=0.9965); the formation of diacetylconformed to the Boltzmann model (p<0.01, R2=0.9995), and the reduction of diacetyl conformed to the Logistic model (p<0.01, R2=0.9974).关键词
啤酒/发酵/感官质量/动力学Key words
beer/fermentation/sensory quality/kinetics引用本文复制引用
杨凡,向阳,胡晨光,陈旺,陈劲波,林静,陆香庆.一种拉格啤酒感官质量提升及其发酵动力学研究[EB/OL].(2026-07-27)[2026-07-30].http://www.paper.edu.cn/releasepaper/content/202607-33.学科分类
食品工业
