啤酒酵母提前絮凝的研究进展

Research Progress of Premature Yeast Flocculation in Beer

DOI：10.3969/j.issn.1673-1689.2015.05.001

中文关键词: 啤酒 大麦麦芽 啤酒酵母 酵母提前絮凝 微生物

英文关键词: beer,barley malt,yeast,premature yeast flocculation(PYF),microbial

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中文摘要:

酵母提前絮凝是啤酒企业时有发生的现象,因其复杂的影响因素至今对酵母提前絮凝的发生机理及提前絮凝因子的本质没有明确的证实,也因此给整个啤酒酿造产业链造成了极大的困扰。近年来,随着环境污染及各种恶劣天气的出现,导致啤酒酵母提前絮凝发生相对增多,对麦芽企业及啤酒企业造成一定经济和名誉损失。作者综述了啤酒酵母提前絮凝的国内外最新研究进展,包括机理假说、提前絮凝因子的来源、形成机制及控制研究,以期对啤酒产业链提供有效解决酵母提前絮凝的思路和方法。

英文摘要:

Premature yeast flocculation(PYF) is a periodic occurrence phenomenon in beer brewing. The mechanism of PYF and the nature of the PYF factors have not been clearly confirmed,because of complex influence factors,which bothered the entire chain of beer brewing. In recent years,PYF has relatively increased with the advent of environment pollution and bad weather which could lead to this phenomenon. Finally,brewing industries including the maltsters and brewers suffer a serious economic loss and a damaged reputation. In this paper,the research progresses of PYF both in domestic and abroad was reviewed,including the hypothesis of mechanism,the origin and the form mechanism of PYF factors,and the control methods of PYF,with the objective to provide a thought and effective methods to solve this problem in brewing industry chain.

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