Melanoidins are important products of Maillard reaction. Clarifying the effect of melanoidins with different molecular weight on yeast growth, metabolism and beer flavor substance content can provide theoretical basis for the regulation of beer flavor. Melanoidins could promote the utilization of reduced sugar and α-amino nitrogen in wort by yeast in logarithmic phase, and increase yeast density. As the molecular weight of melanoidins increased, the colority and DPPH free radical scavenging rate of beer were improved significantly (P<0.05). Furthermore, the effect of melanoidins on beer flavor substances was studied by GC-MS and HPLC. The results showed that the advanced alcohol content in the high molecular weight (MW-H) beer was similar than that of the control, but ethyl acetate, isoamyl acetate, and phenyl acetate increased by 14.62%, 11.81% and14.70%, respectively. The lactate content of the high molecular weight melanoidins (MW-H) beer was 376.40 g/mL, which was significantly higher than that in the control group (97.83 g/mL). The melanoidins from crystalline malt can improve the sensory quality of beer by increasing the content of alcohols, esters and organic acids.
LI Cun
,
HAN Bingxin
,
CHU Beibei
,
PAN Hepeng
,
ZHANG Ming
,
LU Jian
,
CAI Guolin
. Effects of melanoidins extracted from crystalline malt on small-scale fermentation of lager yeast KS-12[J]. Food and Fermentation Industries, 2022
, 48(22)
: 40
-45
.
DOI: 10.13995/j.cnki.11-1802/ts.030653
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