风味物质的含量决定啤酒的品质，其特征会直接决定啤酒口感和其市场竞争力。研究了麦汁浓度、主酵温度和接种量对啤酒中风味物质的影响。在不同的发酵条件下，以全麦芽为原料，经下面发酵生产啤酒。采用顶空气相色谱法检测啤酒中高级醇和酯类的浓度。研究发现麦汁浓度对高级醇和酯的影响最大，且提高麦汁浓度能够同时增大啤酒中高级醇和酯的含量，当麦汁浓度从11°P提高到15°P，乙酸乙酯的含量提高了34%。在相同接种量和麦汁浓度下，主酵温度越高，异戊醇含量越高，异丁醇的含量却有所降低。在较高的发酵温度下乙酸乙酯、辛酸乙酯和乙酸异戊酯的含量升高，但是己酸乙酯的含量变化无规律。研究结果显示接种量对醇和酯的影响都不显著。%The content of flavoring substances determines the quality of beer and the flavoring characteristics will directly determine the taste and market competitiveness of beer product. In this study, the effects of wort concentration, chief fermenting temperature and barm inoculating quantity on flavoring substances in beer were investigated. In the experiments, beer was produced with whole malt as raw materials by bottom fermentation under different fermenting conditions. The content of higher alcohols and esters were detected by HS-GC. The experimental re-sults suggested that wort concentration among the three factors had the greatest effects on higher alcohols & esters content. The enhance of wort concentration could increase both higher alcohols content and esters content at the same time. As wort concentration got enhanced from 11° P to 15° P, the content of ethyl caproate increased by 34%. Under the conditions of the same barm inoculating quantity and the same wort concentration, higher chief fermenting temperature might induce higher content of isoamylol but lower content of isobutanol. The content of ethyl acetate, ethyl caprylate and isoamyl acetate increased under high fermenting temperature conditions, however, there was no evident rules for the change of the content of ethyl hexamonate. Besides, the experimental results revealed that barm inoculating quantity had no significant effects on the content of higher alcohols and esters.
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