精酿啤酒发酵过程中有机挥发性化合物的监测

G. G. Bortoleto, W. P. C. Gomes
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引用次数: 2

摘要

本研究旨在利用顶空取样气相色谱法评价三种不同工艺啤酒发酵过程中挥发性有机化合物(VOCs)的形成。挥发性有机化合物的产生在很大程度上决定了啤酒的味道,使每种啤酒都具有独特的感官特征。在这项工作中,当定量分析甲醇、乙醇、正丙醇、异丁醇、3-甲基-1-丁醇(异戊醇)、乙醛、乙酸乙酯和乙酸异戊酯时,可以观察到比尔森、威比尔和IPA啤酒的不同特征。低发酵的比尔森啤酒的乙醇含量与威比尔啤酒在相同的浓度范围内,但酒精含量高于其他两种啤酒,酯含量低于其他两种啤酒。Witbier和IPA啤酒均为高发酵,其异戊醇浓度高于预期,而IPA啤酒的正丙醇、乙酸乙酯和乙酸异戊酯浓度高于Pilsen和Witibier,这与其配方的复杂性有关。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
MONITORING OF ORGANIC VOLATILE COMPOUNDS IN CRAFT BEERS DURING FERMENTATIVE PROCESS
The present study aimed to evaluate the formation of volatile organic compounds (VOCs) during the fermentation process of three different craft beers, using gas chromatography with headspace sampling. The production of VOCs, which are largely responsible for the flavors of the drink, makes up unique organoleptic characteristics for each beer. In this work, it was possible to observe the different profiles for the Pilsen, Witbier and IPA style beers, when quantifying the analytes methanol, ethanol, n-propanol, iso-butanol, 3-methyl-1-butanol (iso-amyl alcohol), acetaldehyde, ethyl acetate and iso-amyl acetate. Pilsen beer, with low fermentation, presented the ethanol content in the same concentration range as Witbier beer, as expected, but with higher alcohols and lower esters than the other two. Witbier and IPA beers, both of high fermentation, presented isoamyl alcohol concentration above expectations, while IPA beer, present higher concentrations of n-propanol, ethyl acetate and isoamyl acetate in relation to Pilsen and Witibier, which is related to the complexity of its recipe.
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