Study On Beer Maturity Influence On Fermentation Degree And Flavor

Beer is a drink wine as low alcohol, rich in carbon dioxide and foam, brewed with water, barley, hop, yeast as main raw materials by fermentation, originated from Europe, it has a long history, since the late 19th century for over rapid development in China. Beer fermentation process is which sugar become into carbon dioxide, alcohol and water, beer fermentation degree is a maturity measure on beer; On the other hand, beer not endure the oxygen and have maintain a peculiar freshness for its diversity of flavor substances combination; And also the beer maturity is influenced by the content of flavor substances combination and contact with oxygen to the freshness status. Based on beer as the main research material object, the fermentation degree of beer maturity influence; Then through measurement of flavor substances and beer aging degree and tasting acceptability comprehensive test, study the correlation among the three. Main results are as follows:1.Beer fermentation degree is not as high as better, higher than 70%, along with the original wort decreasing concentrations of beer aroma and taste in turn become weak. According to the original wort concentration of height, were selected four fermentation degree level of fermentation experiments:6.0°P beer fermentation degree respectively controlling in 50%,56 %,60%,70%,6.5,7.0,7.5, and 8.0°P beer fermentation degree respectively controlling in 55%, 60%,65%, and 70%. Sensory evaluation showed that brewing 6.0°P,6.5°P,7.0°P,7.5°P, and 8.0°P beer, fermentation degree (RDF) have best flavor When 50.8%,61.7%,59% and64.8%respectively.2. Comment index and freshness with the same batch sample, the aging of scoring correlation coefficient is higher, and comprehensive different batches of the analysis, correlation coefficient all declined, may be caused by the difference between the judges.3. There are big differences between different manufacturers in evaluation beer TBA value, but tissues by DPPH clearance, TRAP value and fresh scores of positive correlation coefficient between> 0.5, can pass this index to evaluate beer freshness determination and predict the shelves of beer quality warranty. Application the data above the actual production by regulating the use of technology, the beer maturity can be control and optimization better, on the basis of the future research areas.