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A variety of factors affecting the flavor of beer
2018-02-01  From: RUIAN AOBAOSI MACHINERY CO.,LTDBrowsing times:283

As a kind of popular food, beer flavor is an important factor affecting consumer consumption. There are a lot of flavors in beer and hundreds of kinds of beer have been detected. There are usually dozens of influential factors on beer flavor, some of which give beer special flavor within a certain range, but too high content often brings bad flavor to beer. Which plays an important role in the flavor of beer, diacetyl, senior alcohols, organic acids, aldehydes, esters and sulfur compounds on beer.

The beer flavor defects including coarse taste, bitter taste is bitter, not long after, phenol or other chemical flavor, aging flavor, yeast flavor, taste, flavor and taste of metal thick greasy skin. These will have a great impact on the taste of beer and reduce the quality of the beer.

Aging taste

The aging taste is also called the flavor of oxidation and bread. Beer oxidation is the result of a series of biochemical reactions. Its process is extremely complex. Beer itself has some antioxidant capacity because of its glutathione, reducing phenol, melanin, sulfur dioxide and thiol.

Bitterness of taste and the freshness of hops

After a long bitter hops, old grains washing excessive strength; wort boiling is not enough, solidification of high nitrogen content; long time wort boiling causes oxidative decomposition of polymeric polyphenol, coagulation separation of wort is not good; fermentation is not strong, bitter substance separation is not complete; the high heavy metal content, beer oxidation etc..

In order to solve the bitter taste of beer taste, we should use fresh hops and hops to store in low temperature (less than 4 degrees) and dry environment, and the hops can not be used. Under the premise of not affecting the filtration of wort, the degree of malt pulverization was improved and the boiling time was strictly controlled under the premise of 10% to 14% boiling intensity.

Other chemical flavors

Using stainless steel pipeline, using bactericide to scrub the pipeline, strengthen the management of the process health, and prevent the harmful bacteria pollution.

Solar odor and sulfide

It is mainly from excessive sulphide content, especially hydrogen sulfide. When the yeast fermentation and aging or degradation of storage temperature, yeast autolysis or coagulation separation, inadequate ventilation after fermentation wort, not strong; the nitrate content is too high, the wine is easy to produce premature, this taste. When the beer is illuminated or oxidized, the sulphide not only makes the beer taste worse, but also makes the beer cloudy.

During the whole brewing process, most of these sulphides were evaporated during the boiling of the wort. Therefore, most of the sulfur compounds in the finished beer are formed during the fermentation.

Effect of hydrogen sulfide on beer flavor

Hydrogen sulfide is very harmful to the flavor of beer. The content of hydrogen sulfide in the finished beer fluctuates between 0 and 10-3 mg/L, and more than 10-3 mg/L can feel the apparent yeast stink. Most of the hydrogen sulfide in the fermentation broth can be removed by CO2 washing.

The effect of two methyl sulphur on beer flavor

Two methyl sulphur is a volatile sulfide. A small amount of it will bring onion flavor, green grass flavor and rotten cabbage flavor to beer, which is one of the substances that have a very important influence on beer flavor.

Rich flavour and high alcohol

The taste is easy to appear when the high alcohol content is high. High alcohol is one of the main by-products of beer fermentation, and it is an important substance to form beer flavor. Suitable higher alcohol composition and content can make wine body full, and can increase the coordination and mellow ness of beer taste, too high, giving people unpleasant bitter taste and drinking headache.

Rancid food flavor and diacetyl

Diacetyl content in beer flavor exceeds the threshold, will bring the beer taste unpleasant rancid food. The specific measures to control the content of diethyl phthalphthalein in the fermentation broth have been introduced in the previous article, and no longer will be described here.

With the improvement of modern brewing technology, the quality of beer has been greatly improved, and consumers also pay more attention to the quality of beer. Therefore, how to brew beer with good non biological stability and good flavor stability has always been the problem that the brewers are devoted to.

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