作者： 杨东升，李 静，苏 敏，李佳伟
啤酒； 二氧化碳； 背压； 高级醇； 酯 |
Effects of CO2 Back Pressure on the Yield of Higher Alcohols and Esters in Beer
YANG Dongsheng, LI Jing, SU Min and LI Jiawei
School of Materials and Chemical Engineering, Hainan University, Haikou, Hainan 570228, China
CO2 back pressure is applied in breweries to improve beer quality. In this study, different CO2 back pressure fermentation was performed in wort of different concentrations, the physiochemical indexes were measured in chief fermenting process, and the effects of CO2 back pressure/wort concentration on the yield of higher alcohols and esters in beer was explored, then the rules in CO2 back pressure delaying the yield of esters were revealed through the analysis of the relations between higher alcohols and esters yield ratio. The results suggested that, CO2 back pressure could increase the ratio of higher alcohols to esters in beer and further influence and balance beer flavor and taste, especially, CO2 back pressure had stronger influence on wort of higher concentrations.
beer; CO2; back pressure; higher alcohols; esters