桂花精酿啤酒工艺研究与品质分析

doi:10.3976/j.issn.1002-4026.20240018

摘要/Abstract

摘要：

精酿啤酒因具有高麦汁浓度、高酒精度、高酒花苦味等特有风味及口感,成为近些年来啤酒企业关注的焦点。桂花香气舒适浓郁,香氛中富含大量的活性健康成分。因此,探究不同桂花添加量对精酿啤酒产生的品质差异具有重要的实际意义。通过理化指标检测、挥发性成分分析及感官评价结果确定桂花精酿啤酒的工艺配方。实验结果表明桂花添加量影响精酿啤酒的挥发性成分,其与精酿啤酒的酒精度、浓度、酸度等理化指标成正比,和发酵度成反比。桂花精酿啤酒挥发性成分主要以醇类和酯类为主,具有醇厚浓郁香气。桂花添加量为0.6%时所制得的桂花精酿啤酒泡沫丰富细腻、持久,酒体爽口、入口纯正,酒体协调,无异香、异味,具有桂花的典型性香气。

关键词: 桂花, 精酿啤酒, 发酵工艺, 香气成分

Abstract:

Craft beer has become a focus of attention for beer companies in recent years due to its unique flavor and mouthfeel, characterized by high malt concentration, alcohol content, and strong hop bitterness. Osmanthus, known for its pleasant and rich aroma, contains a large amount of active and healthy ingredients. Therefore, this paper aims to explore the difference in the quality of different Osmanthus content in craft beer. The process formulation of Osmanthus-infused craft beer is determined through the detection of physicochemical indicators, analysis of volatile components, and sensory evaluation. The experimental results show that the amount of Osmanthus added is positively correlated with the physicochemical indicators of craft beer, such as alcohol content, concentration, and acidity, while it is inversely proportional to fermentation. The volatile components of Osmanthus-infused craft beer are mainly alcohols and esters, contributing to a rich and intense aroma. Craft beer infused with 0.6% Osmanthus exhibits abundant and delicate foam, a refreshing and pure taste, a harmonious body, and no off-flavors or odors, presenting the typical aroma of Osmanthus.

Key words: Osmanthus, craft beer, fermentation process, aroma component

中图分类号:

TS262.5

郝倩, 孟德文, 吕媛, 战航山, 王成浩, 陈思酉, 李杰. 桂花精酿啤酒工艺研究与品质分析[J]. 山东科学, 2024, 37(6): 59-66.

HAO Qian, MENG Dewen, LÜ Yuan, ZHAN Hangshan, WANG Chenghao, CHEN Siyou, LI Jie. Study on the process research and quality analysis of Osmanthus craft beer[J]. Shandong Science, 2024, 37(6): 59-66.

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名称	桂花添加量(质量分数)
空白	0
样品一	0.3%
样品二	0.6%
样品三	1.0%

项目	评分标准	评分
外观(色泽、澄清程度)	外观呈黄色,颜色均匀,浑浊度一致。泡沫洁白丰富细腻,挂杯持久	20
口味	轻盈而回味无穷,不酸不涩,酒体轻盈,澄澈	20
香气	有明显的酒花香气和桂花香气,口味纯正,爽口,酒体协调,柔和,无异香、异味	30
典型性	典型完美,风格独特,优雅无缺	30

理化指标名称	空白	样品一	样品二	样品三
酒精度/%	5.34±0.00b	4.59±0.02d	4.68±0.01c	5.41±0.00a
真正浓度/%	4.37±0.00b	4.29±0.01c	4.37±0.02b	5.30±0.00a
表观浓度/%	2.81±0.00b	2.62±0.00c	2.67±0.01c	3.36±0.01a
真观发酵度/%	64.59±0.01a	63.38±0.00b	63.38±0.00b	62.21±0.01c
表观发酵度/%	78.03±0.00a	76.77±0.01b	76.74±0.02b	74.94±0.00c
pH	4.21±0.01b	4.25±0.02b	4.19±0.00c	4.29±0.00a
总酸^*/mL	3.68±0.01d	4.66±0.02c	5.08±0.00b	5.87±0.01a

名称	空白	样品一	样品二	样品三
乙醛	13.89±0.03a	7.90±0.10d	12.26±0.00b	9.52±0.16c
DMS	0.02±0.00bc	0.01±0.00c	0.03±0.01b	0.05±0.00a
甲酸乙酯	0.09±0.01b	0.08±0.01bc	0.06±0.00c	0.22±0.00a
乙酸乙酯	16.86±0.16a	10.44±0.32c	10.38±0.08c	14.79±0.39b
乙酸异丁酯	0.03±0.00a	0.02±0.00ab	0.01±0.00bc	0.03±0.00a
正丙醇	48.03±0.40a	35.99±0.27d	37.93±0.40c	44.54±0.88b
异丁醇	54.43±0.49b	43.66±0.48c	44.36±0.49c	72.68±1.44a
乙酸异戊酯	0.67±0.02a	0.40±0.02b	0.37±0.00bc	0.47±0.01b
异戊醇	86.90±0.93b	65.75±0.88d	68.24±0.87c	105.78±2.59a
己酸乙酯	0.17±0.00a	0.13±0.01b	0.15±0.00b	0.17±0.00a
辛酸乙酯	—	—	—	0.20±0.01a
总酯	17.81±0.18a	11.08±0.35c	10.96±0.08c	15.88±0.41b
总醇	189.36±1.82b	145.40±1.63c	150.54±1.76c	223.00±4.91a
醇酯比	10.63±0.21c	13.13±0.27b	13.74±0.26b	14.05±0.05a

样品名称	评语	评分
空白	酒体呈现黄色,浑浊且上下均一;泡沫丰富细腻;有酒花香及麦芽香气,入口纯正,酒体协调,无异香、异味	85
样品一	酒体呈现黄色,浑浊;泡沫丰富细腻、持久;有桂花香气、酒花香及麦芽香气,酒体爽口、入口纯正,酒体协调,无异香、异味,具有桂花的典型性香气	88
样品二	酒体呈现浑浊黄色,上下均一;泡沫挂杯持久、丰富细腻;桂花香气明显,伴随酒花香及麦芽香气,入口纯正,酒体协调,无异香、异味,具备桂花的典型性	92
样品三	酒体呈现黄色,浑浊且上下均一;泡沫丰富细腻且挂杯持久;有酒花香及麦芽香气,桂花香气突出,入口纯正,酒体协调,无异香、异味,协调性好	90