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熱門關鍵詞：啤酒設備精釀啤酒設備酒吧啤酒設備啤酒廠設備

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啤酒設備厂分享大麦发芽时的含氧量

作者：山東天泰人氣：发布日期： 2021-08-19

信息摘要：

啤酒設備在酿造精釀啤酒时，原料大麦的品种，产地等诸多因素会影响精釀啤酒的质量，选择适合产品目标的大麦，从根本上保证麦芽的质量,提高啤酒的口味稳定性。大麦发芽时的含氧量是什么标准呢？

啤酒設備在酿造精釀啤酒时，原料大麦的品种，产地等诸多因素会影响精釀啤酒的质量，选择适合产品目标的大麦，从根本上保证麦芽的质量,提高啤酒的口味稳定性。大麦发芽时的含氧量是什么标准呢？
在制麥和釀造過程中,脂肪分解過程對揮發性物質的形成有重要影響。這些揮發性物質的量隨啤酒的老化而增加。脂肪在大麥中約占2%,主要由甘油三脂組成。發芽時脂肪被脂肪酶分解爲脂肪酸,其中主要是亞油酸和亞油烯酸。
這些遊離脂肪酸通過脂肪氧化酶繼續分解,在氧的參與下,亞油酸和亞油烯酸將逐步分解成揮發性的醛、烯醛、酮和內酯。在這些反應中,氧起著重要作用。所以,從發芽的第三天起,就應通過二氧化碳的富集和二氧化碳的休止來降低氧的濃度。
在發芽過程中,含氧量少的麥芽制成的啤酒不論是在新鮮狀態下還是強化老化狀態下,口味都是最好的,老化物質的含量均較低。

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