为了研究高浓酿造后稀释啤酒中氢键缔合体系的变化规律,利用核磁共振技术(nuclear magnetic resonance,NMR),对酒样中整体氢键化学位移以及部分主要风味物质化学位移进行分析。发现在稀释过程中,高浓酒样氢键体系的缔合程度,随着稀释率的增加而下降,酒样的口感柔和型和风味稳定性受到影响;水峰压制核磁检测技术可以对酒样中主要6种有机酸和5种高级醇、挥发酯的氢键缔合情况进行检测分析:成品酒中正丙醇、异戊醇、异丁醇和柠檬酸形成氢键能力较差,而丙酮酸、乙酸、乙酸乙酯和乙酸异戊酯更易形成氢键;在高浓酿造后稀释过程中,随着稀释率的增加,琥珀酸和乙酸周围形成的氢键体系容易被破坏,而异丁醇、异戊醇和正丙醇周围形成的氢键体系更为稳定。

NMR technology was used to detect the hydrogen bond chemical shifts of global system and the major flavor substances to investigate the hydrogen bond system variation of the dilution beer after high gravity brewing in this study. During the dilution process,the hydrogen bond intensity of beer reduced with the dilution ratio increased,which had adverse effects on beer taste and flavor. The NMR technique with suppression of water and ethanol resonances was introduced to detect 6 kinds of organic acids,5 kinds of high alcohol and esters. In the final beer samples,the hydrogen bond building abilities of n-propyl alcohol,isoamylol,isobutanol and citric acid were worse. In contrast,the chemical compounds of pyruvic acid,acetic acid,ethyl acetate and isoamyl acetate could form hydrogen bonds with other compounds more easily. As the increasing of the dilution ratio,the hydrogen bond systems of succinic acid and acetic acid were more easily destroyed. And the hydrogen bond systems of isoamylol,isobutanol and npropyl alcohol were more stable. This study would provide a theoretical support for the further study about the comparison of different dilution technologies.