啤酒发酵过程中有害菌对双乙酰含量影响的分析

摘要

双乙酰是影响啤酒风味的重要因素.啤酒发酵过程中双乙酰含量先升高后下降.该文通过对啤酒发酵过程中有害菌对啤酒中双乙酰的影响,深入了解双乙酰含量的变化趋势.从生产的各个环节入手进行微生物的管理和控制,以保证啤酒的微生物安全,进而稳定啤酒的质量和风味.%Diacetyl is an important factor which affects beer flavoring. Contents of diacetyl increases firstly and deceases followed during beer brewing. The changing trend of diacetyl was deeply studied by study on harmful bacteria during beer brewing. The producing of beer should establish mi-crobial control monitoring system to keep the safety of microbial in beer and the quality and flavor of beer.