酸啤酒正在被越来越多的消费者接受,也正在成为啤酒企业多元化布局的方向之一。该研究在不添加外源风味物质的前提下,基于啤酒双酵母混合发酵体系,将耐热拉钱斯氏酵母(Lachancea thermotolerans)与酿酒酵母(Saccharomyces cerevisiae)组合按照10∶1同时接种进行啤酒发酵,耐热拉钱斯氏酵母的发酵过程可产生一定量的乳酸(1.5～1.8 g/L),降低酒液pH值(3.3～3.4),得到酸味柔和的新型酸啤酒。相比于单一菌株发酵,双酵母混合发酵酸啤酒体系的风味物质产量都有所提高,产生了更多乙酸异丁酯和乙酸异戊酯等酯类物质,增强了酸啤酒的水果香气,果香馥郁、爽口协调,对啤酒的质量产生了积极影响,并且减少了糖化锅酸化等工艺操作步骤,实现更快速的发酵和稳定的过程控制,促进了酸啤酒的大规模生产应用。
Owing to the increasing interest in sour beer and challenges related to commercial sour beer brewing, it is becoming one of the directions for beer enterprises to diversify their products,alternative production methods are being explored. In this study, Lachancea thermotolerans and Saccharomyces cerevisiae were inoculated with a cell population ratio of 10∶1 for sour beer fermentation, while keeping classical production conditions used in brewing industry. L. thermotolerans produced lactic acid (1.5-1.8 g/L) and lowered pH to 3.3-3.4. Thus, the new natural fruity sour beer with a soft sour taste was obtained without addition of foreign flavor substances. Compared with pure-culture fermentation, the double-yeast mixed fermentation in this study produced more flavor substances such as isobutyl acetate and isoamyl acetate, which enhanced the fruit aroma and refreshed coordination of the sour beer. The double-yeast mixed fermentation method developed in this study not only had a positive impact on the quality of sour beer, but also offered a valid alternative to facilitate large-scale production of sour beer with a higher level of process control and more rapid fermentation compared to traditional methods.
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