Influence of wort boiling and wort clarification conditions on aging-relevant carbonyl compounds in beer
Influence of wort boiling and wort clarification conditions on aging-relevant carbonyl compounds in beer
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麦芽汁煮沸和麦芽汁澄清条件对啤酒中陈化相关羰基化合物的影响
DOI：
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发表时间：
2006
期刊：
影响因子：
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通讯作者：
M. Ohkochi
中科院分区：
文献类型：
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作者：
O. Ogane;T. Imai;Yutaka Ogawa;M. Ohkochi
我们研究了麦汁煮沸和澄清过程中的热负荷对冷麦汁和啤酒中与老化有关的羰基化合物的影响，如Strecker醛、不饱和脂肪酸的氧化产物和气味活性化合物(二甲硫醚、4-乙烯基愈创木酚和3-甲基-2-丁烯-1-硫醇)。从我们的结果来看，麦汁煮沸和澄清过程中热负荷的减少导致了Strecker醛、4-乙烯基愈创木酚和3-甲基-2-丁烯-L-硫醇水平的降低。这些条件也会影响啤酒的质量，包括颜色和苦味。在综合考虑啤酒质量的基础上，确定了麦汁煮沸和澄清的最佳条件。
We investigated the effects of thermal load during the wort boiling and wort clarification processes on aging-relevant carbonyl compounds, such as Strecker aldehydes, oxidation products of unsaturated fatty acids, and odor-active compounds (dimethyl sulfide, 4-vinyl-guaiacol, and 3-methyl-2-butene-1-thiol), in cold wort and beer. From our results, reduction of thermal load during the wort boiling and wort clarification processes resulted in a decrease in Strecker aldehyde, 4-vinylguaiacol, and 3-methyl-2-butene-l-thiol levels. These conditions also affected beer quality, including color and bitterness. Based totally on the consideration of beer quality, it is necessary to determine the optimum conditions for wort boiling and wort clarification.