用新型酵母对啤酒发酵的评估
Evaluation of Beer Fermentation with a Novel Yeast .
作者信息
Liu Shao-Quan, Quek Althea Ying Hui
机构信息
Food Science and Technology Programme, Department of Chemistry, National University of Singapore, Science Drive 3, 117543 Singapore, Singapore; National University of Singapore (Suzhou) Research Institute, No. 377 Linquan Street, Suzhou Industrial Park, 215123 Suzhou, PR China.
Food Science and Technology Programme, Department of Chemistry, National University of Singapore, Science Drive 3, 117543 Singapore, Singapore.
出版信息
Food Technol Biotechnol. 2016 Dec;54(4):403-412. doi: 10.17113/ftb.54.04.16.4440.
The aim of this study is to evaluate the potential of a novel yeast var. NCYC 500 to produce fruity beer. Fermentation performance of and beer volatile composition were compared against that fermented with Safale US-05. Brix, sugar and pH differed significantly between the two types of beer. A total of 8 alcohols, 11 acids, 41 esters, 9 aldehydes, 8 ketones, 21 terpenes and terpenoids, 5 Maillard reaction products and 2 volatile phenolic compounds were detected. Yeast strain Safale US-05 was more capable of producing a wider range of ethyl and other esters, while yeast strain NCYC 500 produced significantly higher amounts of acetate esters. Strain NCYC 500 retained more terpenes and terpenoids, suggesting that the resultant beer could possess more of the aromatic hint of hops. This study showed that var. NCYC 500 could ferment wort to produce low-alcohol beer with higher levels of acetate esters, terpenes and terpenoids than yeast Safale US-05.
本研究的目的是评估新型酵母变种NCYC 500生产果味啤酒的潜力。将其发酵性能和啤酒挥发性成分与使用Safale US-05发酵的情况进行比较。两种啤酒之间的白利糖度、糖分和pH值存在显著差异。共检测到8种醇类、11种酸类、41种酯类、9种醛类、8种酮类、21种萜类和类萜、5种美拉德反应产物以及2种挥发性酚类化合物。酵母菌株Safale US-05更能产生种类更多的乙酯和其他酯类，而酵母菌株NCYC 500产生的乙酸酯含量显著更高。NCYC 500菌株保留了更多的萜类和类萜，这表明所生产的啤酒可能具有更多啤酒花的芳香气息。本研究表明，NCYC 500变种能够发酵麦芽汁，生产出比Safale US-05酵母含有更高水平乙酸酯、萜类和类萜的低醇啤酒。
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