Cider Beer关键酿造工艺的研究

Development of the Brewing Technology of Cider Beer

摘要:

Cider Beer是一种以苹果汁为原料，结合啤酒酿造工艺研制的发酵型特种啤酒。通过发酵实验，发酵度、乙醇体积分数等指标检测，本产品选取7号浓缩苹果汁作为原料；通过对比贫氮条件下不同酵母的生长情况和发酵实验结果，最终确定酵母C作为发酵菌株。以感官品质为考察指标，采用单因素正交实验法考察发酵温度、发酵时间和酵母接种量对感官品质的影响。结果表明：Cider Beer的较佳发酵工艺条件为：发酵温度11 ℃，发酵时间7 d，酵母接种量8×106个/mL，所得产品的总糖质量浓度为13.28 g/L，总酸质量浓度为6.5 g/L，乙醇体积分数为2.85%，游离氨基酸质量浓度为3.60 g/L，多酚质量浓度为1.04 g/L，色香味俱佳。

Abstract:

Cider Beer is a kind of special beer fermented with apple juice. Through fermentation experiment and detection of fermentation degree，alcohol content，the sample 7 is selected as the raw material of cider beer. By comparing the growth situation of different yeasts under the conditions of poor nitrogen and the fermentation experiment results，the yeast C is selected as the best suitable yeast of cider beer. Using sensory quality of product as evaluation index，based on the orthogonal test，the optimal brewing technology conditions are：fermentation temperature 11 ℃，fermentation time 7 d and yeast inoculation quantity 8×106/mL. The product has fruit aroma and a unique taste style and its total sugar content is 13.28 g/L，the total acid content is 6.5 g/L，the alcohol content is 2.85%，the free amino acid content is 3.60 g/L，the polyphenol content is 1.04 g/L.