食品与发酵工业 >

2025 , Vol. 51 >Issue 24: 58 - 68

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.041910

研究报告

非酿酒酵母在啤酒酿造中的应用及其对啤酒风味的影响

  • 高欣彤 ,
  • 刘春凤 ,
  • 钮成拓 ,
  • 郑飞云 ,
  • 李崎 ,
  • 王金晶
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  • (江南大学 工业生物技术教育部重点实验室,江苏 无锡,214122)
第一作者:硕士研究生(王金晶副教授为通信作者,E-mail:jjwang@jiangnan.edu.cn)

收稿日期: 2024-12-24

  修回日期: 2025-03-09

  网络出版日期: 2026-01-12

基金资助

国家自然科学基金面上项目(31771963)

收起

Application of non-Saccharomyces cerevisiae in beer brewing and its influence on beer flavor

  • GAO Xintong ,
  • LIU Chunfeng ,
  • NIU Chengtuo ,
  • ZHENG Feiyun ,
  • LI Qi ,
  • WANG Jinjing
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  • (Key Laboratory of Industrial Biotechnology, Ministry of Education (Jiangnan University), Wuxi 214122, China)

Received date: 2024-12-24

  Revised date: 2025-03-09

  Online published: 2026-01-12

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摘要

该研究以前期研究筛选到的一株产β-葡萄糖苷酶与β-裂解酶的异常威克汉姆酵母(Wickerhamomyces anomalus)M3为研究对象,与Ale型啤酒酵母(Saccharomyces cerevisiae)US-05混菌发酵啤酒,优化酿造工艺,分析发酵温度、接种比例和接种顺序对啤酒挥发性化合物和发酵指标的影响,并对啤酒的理化指标和风味物质进行分析。结果表明最优混菌酿造啤酒工艺条件为发酵温度22 ℃,US-05与M3接种比例为1∶2,间隔1 d接种;与US-05单独发酵相比,混菌发酵的啤酒中乙酸乙酯的浓度提高了36.36%,乙酸异戊酯提高了15.66%,月桂酸乙酯提高了57.79%,3-巯基己醇提高了70.28%。混菌发酵啤酒中β-香茅醇的质量浓度为14.14 μg/L,α-松油醇的质量浓度为37.23 μg/L,而US-05单独发酵的啤酒中并未检测到β-香茅醇、香叶醇和α-松油醇,表明这些物质是由M3发酵产生的。另外,混菌发酵提升了啤酒中的己酸乙酯、辛酸乙酯和癸酸乙酯含量。混菌发酵啤酒表现出明显的柑橘香、热带水果香和核果香气,其在口感和整体协调性上优于单菌发酵啤酒。将菌株M3应用于啤酒发酵中具有增强啤酒香气,酿造风格独特的啤酒。

关键词： 非酿酒酵母; 混菌发酵; 啤酒酿造工艺; 硫醇; 啤酒香气

本文引用格式

高欣彤 , 刘春凤 , 钮成拓 , 郑飞云 , 李崎 , 王金晶 . 非酿酒酵母在啤酒酿造中的应用及其对啤酒风味的影响[J]. 食品与发酵工业, 2025 , 51(24) : 58 -68 . DOI: 10.13995/j.cnki.11-1802/ts.041910

Abstract

The present study was conducted to investigate the yeast strain Wickerhamomyces anomalus M3, which had previously been identified for its high β-glucosidase and β-lyase activities.The strain was co-fermented with Saccharomyces cerevisiae US-05 to optimize the brewing process.The effects of fermentation temperature, inoculation ratio, and inoculation sequence on the volatile compounds and fermentation performance of beer were comprehensively analyzed.Additionally, the physicochemical parameters and flavor compounds of the final beer were evaluated.Results demonstrated that the optimal conditions for mixed fermentation were a fermentation temperature of 22 ℃, an inoculation ratio of US-05∶M3=1∶2, and staggered inoculation with a one-day interval.Compared with beer fermented solely with US-05, the beer produced by mixed fermentation exhibited significant increases in key esters, with ethyl acetate increasing by 36.36%, isoamyl acetate by 15.66%, ethyl laurate by 57.79%, and 3-sulfanylhexan-1-ol by 70.28%.Furthermore, β-citronellol (14.14 μg/L) and α-terpineol (37.23 μg/L) were detected in the co-fermented beer but were absent in beer fermented exclusively with US-05, indicating that these compounds were generated during the fermentation process involving M3.The mixed fermentation also significantly enhanced the concentrations of ethyl hexanoate, ethyl octanoate, and ethyl decanoate.Sensory evaluation revealed that the co-fermented beer achieved the highest scores for citrus, tropical fruit, and stone fruit aroma attributes.It also outperformed beer fermented solely with US-05 in terms of aroma, taste, and overall balance.These findings suggest that W.anomalus M3 has the potential to enhance beer aroma and create uniquely styled beers when applied in fermentation processes.

Key words： non-Saccharomyces cerevisiae; mixed fermentation; beer brewing technology; thiols; beer aroma

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