应用气相色谱仪定量分析啤酒中的挥发酯组分,研究麦芽比例、麦汁充氧量和发酵条件(发酵温度、发酵压力、发酵速度)对乙酸乙酯和乙酸异戊酯产生量的影响。结果表明:麦芽使用量从55%增至65%,乙酸乙酯和乙酸异戊酯含量均明显增加;麦汁充氧量从8m3/h增至10m3/h,乙酸乙酯和乙酸异戊酯含量分别减少9.8%和3.4%;主酵温度较高时,代谢产生的乙酸乙酯和乙酸异戊酯含量增高;发酵压力较高时,乙酸乙酯、乙酸异戊酯产生量有所减少。另外,前期发酵时间与酯含量呈负相关。

The volatile esters components were determined by gas chromatographic method and the influence of malt proportion,oxygen circulation rate and fermentation conditions(temperature,pressure,rate) on volatile esters formation was studied.The results showed that contents of ethyl acetate and isoamyl acetate both significantly increased when malt proportion increased from 55% to 65%,but reduced 9.8% and 3.4% respectively when oxygen circulation rate increasing from 8 m3/h to 10 m3/h.The contents of volatile esters increased as fermentation temperature got higher and decreased as fermentation pressure got higher.In addition,there existed negative correlation between pre-fermentation time and esters content.