Douglas P, Meneses F J, Jiranek V
School of Agriculture and Wine, University of Adelaide, Glen Osmond, SA, Australia.
J Appl Microbiol. 2006;100(1):58-64. doi: 10.1111/j.1365-2672.2005.02755.x.
To investigate the influence of the choice of yeast strain on the haze, shelf life, filterability and foam quality characteristics of fermented products.
Twelve strains were used to ferment a chemically defined wort and hopped ale or stout wort. Fermented products were assessed for foam using the Rudin apparatus, and filterability and haze characteristics using the European Brewing Convention methods, to reveal differences in these parameters as a consequence of the choice of yeast strain and growth medium.
Under the conditions used, the choice of strain of Saccharomyces cerevisiae effecting the primary fermentation has an impact on all of the parameters investigated, most notably when the fermentation medium is devoid of macromolecular material.
The filtration of fermented products has a large cost implication for many brewers and wine makers, and the haze of the resulting filtrate is a key quality criterion. Also of importance to the quality of beer and some wines is the foaming and head retention of these beverages. The foam characteristics, filterability and potential for haze formation in a fermented product have long been known to be dependant on the raw materials used, as well as other production parameters. The choice of Saccharomyces cerevisiae strain used to ferment has itself been shown here to influence these parameters.
研究酵母菌株的选择对发酵产品的浑浊度、保质期、过滤性和泡沫质量特性的影响。
使用12种菌株发酵化学成分明确的麦芽汁以及添加啤酒花的淡色艾尔啤酒或烈性黑啤酒麦芽汁。使用鲁丁仪器评估发酵产品的泡沫，并采用欧洲酿造协会的方法评估过滤性和浑浊度特性，以揭示由于酵母菌株和生长培养基的选择而导致的这些参数的差异。
在所使用的条件下，进行主发酵的酿酒酵母菌株的选择对所有研究参数均有影响，尤其是当发酵培养基中不含大分子物质时。
发酵产品的过滤对许多啤酒酿造商和葡萄酒酿造商而言成本高昂，并且所得滤液的浑浊度是关键的质量标准。这些饮料的起泡性和泡沫持久性对啤酒和某些葡萄酒的质量也很重要。长期以来，人们已知发酵产品中的泡沫特性、过滤性和形成浑浊的可能性取决于所使用的原材料以及其他生产参数。此处已表明，用于发酵的酿酒酵母菌株的选择本身会影响这些参数。
