The beech wood chip and the porous ceramic are used as yeast carriers,these two kinds of carriers were compared by immobilized effect, and the beer from continuous secondary fermentation by these two kind of carriers compared with the beer from traditional secondary fermentation.The results were as follows: the beech wood chips immobilized yeast were more than the porous ceramic 31.2% ,the rate of immobilization was more than 45.4%,the stability of the immobilized yeast was better than porous ceramic.Fermented beer by the two carriers compared with each other,which content of diacetyl was significantly different(p<0.05) ,the other indexes had no significant differences (p>0.05) . Flavor substances, for example, acetaldehyde, ethyl formate, ethyl acetate, n-propanol,Isobutanol,Isoamyl acetate,isoamyl alcohol had significant differences(p<0.05) ,the rest of the flavor substances were not significant(p>0.05).The content of amino acids,tyrosine,leucine were not significant(p> 0.05) ,the rest of the amino acid contents had significant differences(p<0.05).%使用山毛榉木片和多孔陶瓷作为固定酵母的载体,对这两种载体在固定化连续后发酵中的固定化效果以及生产的啤酒的各项指标进行比较和研究.结果表明,与多孔陶瓷相比,山毛榉木片固定化酵母的量、达到饱和时速率分别高出31.2％、45.4％,且牢固程度较优.分别以山毛榉木片与多孔陶瓷作为载体,后酵生产的啤酒中双乙酰含量差异显著(p＜0.05),其余指标差异不显著(p＞0.05).风味物质中,乙醛、甲酸乙酯、乙酸乙酯、正丙醇、异丁醇、乙酸异戊酯、异戊醇的差异显著(p＜0.05),其余风味物质的差异不显著(p＞0.05).氨基酸含量中,酪氨酸、亮氨酸的含量差异不显著(p＞0.05),其余氨基酸含量差异性显著(P＜0.05).
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