Study of Sulphides Production Affecting the Fermentation Process of the Lager Beer

Hongyu Zhang, Yunqian Cui
{"title":"Study of Sulphides Production Affecting the Fermentation Process of the Lager Beer","authors":"Hongyu Zhang, Yunqian Cui","doi":"10.54097/ijbls.v3i1.9481","DOIUrl":null,"url":null,"abstract":"In the lager brewing production process, volatile sulphides such as sulphur dioxide, hydrogen sulphide, thiols and thioesters are produced by yeast metabolism during the fermentation of lager beer. Fluctuations in malt raw materials, yeast strain characteristics and fermentation process parameter adjustments can all have an impact on sulphides, and the concentration of sulphides in finished beer can have a negative impact on the sensory tasting of lager beer. This study investigated the fermentation of sulphides in lager beer under the conditions of dissolved wort oxygen, yeast recovery, fermentation temperature and pressure, and the results showed that the longer the yeast growth time, the later the fermentation of sulphur dioxide and the lower the sulphur dioxide content in the final beer by 10mg/L. The longer the yeast recovery days, the higher the fermentation of sulphur dioxide and hydrogen sulphide. The higher the content, the higher the fermentation temperature of the lager and the faster the fermentation rate, which favours a low sulphur dioxide content at the end of the main fermentation.","PeriodicalId":182292,"journal":{"name":"International Journal of Biology and Life Sciences","volume":"66 1","pages":"0"},"PeriodicalIF":0.0000,"publicationDate":"2023-05-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"International Journal of Biology and Life Sciences","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.54097/ijbls.v3i1.9481","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
引用次数: 0

Abstract

In the lager brewing production process, volatile sulphides such as sulphur dioxide, hydrogen sulphide, thiols and thioesters are produced by yeast metabolism during the fermentation of lager beer. Fluctuations in malt raw materials, yeast strain characteristics and fermentation process parameter adjustments can all have an impact on sulphides, and the concentration of sulphides in finished beer can have a negative impact on the sensory tasting of lager beer. This study investigated the fermentation of sulphides in lager beer under the conditions of dissolved wort oxygen, yeast recovery, fermentation temperature and pressure, and the results showed that the longer the yeast growth time, the later the fermentation of sulphur dioxide and the lower the sulphur dioxide content in the final beer by 10mg/L. The longer the yeast recovery days, the higher the fermentation of sulphur dioxide and hydrogen sulphide. The higher the content, the higher the fermentation temperature of the lager and the faster the fermentation rate, which favours a low sulphur dioxide content at the end of the main fermentation.
硫化物对贮藏啤酒发酵过程的影响研究
在贮藏啤酒酿造生产过程中,在贮藏啤酒发酵过程中,酵母代谢产生二氧化硫、硫化氢、硫醇、硫酯等挥发性硫化物。麦芽原料的波动、酵母菌种特性和发酵工艺参数的调整都会对硫化物产生影响,成品啤酒中硫化物的浓度会对拉格啤酒的感官口感产生负面影响。本研究在麦汁溶氧、酵母回收率、发酵温度和压力等条件下,对拉格啤酒中硫化物的发酵进行了研究,结果表明,酵母生长时间越长,二氧化硫发酵越晚,最终啤酒中二氧化硫含量降低10mg/L。酵母回收天数越长,二氧化硫和硫化氢的发酵量越高。含量越高,啤酒发酵温度越高,发酵速度越快,有利于主发酵结束时二氧化硫含量较低。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
求助全文
约1分钟内获得全文 求助全文
来源期刊
自引率
0.00%
发文量
0
×
引用
GB/T 7714-2015
复制
MLA
复制
APA
复制
导出至
BibTeX EndNote RefMan NoteFirst NoteExpress
×
提示
您的信息不完整,为了账户安全,请先补充。
现在去补充
×
提示
您因"违规操作"
具体请查看互助需知
我知道了
×
提示
确定
请完成安全验证×
copy
已复制链接
快去分享给好友吧!
我知道了
右上角分享
点击右上角分享
0
联系我们:info@booksci.cn Book学术提供免费学术资源搜索服务,方便国内外学者检索中英文文献。致力于提供最便捷和优质的服务体验。 Copyright © 2023 布克学术 All rights reserved.
京ICP备2023020795号-1
ghs 京公网安备 11010802042870号
Book学术文献互助
Book学术文献互助群
群 号:604180095
Book学术官方微信