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1、酿造酒工艺学 Brewing Technology,雷激 ,啤酒工艺学,大麦,浸麦,湿大麦,发芽,绿麦芽,干燥,除麦根,贮藏,成品麦芽,啤酒生产的总工艺路线1,啤酒生产的总工艺路线2,糖化,麦汁澄清,第一章 啤酒酿造原料,大麦 Barley 辅料 Beer Adjuncts 酒花 Hops 酿造用水 Brewing Water,一、大麦：二棱大麦,（一）优良酿造大麦品种的特点 1.粒大饱满、皮薄色浅 2.高产低肥抗病害 3.蛋白质含量适中：9-12 4.酶活性高，发芽率95,Malted barley is to beer as grapes are to wine. It is ideall
2、y suited to brewing for many reasons. Malted barley has a high complement of enzymes for converting its starch supply into simple sugars and contains protein, which is needed for yeast nutrition. Of course, one important element is its flavor.,There are two types of barley: six-row and two-row. Gene
3、rally, two-row barley has a lower enzyme content, less protein, more starch, and a thinner husk than six-row barley.,（二）大麦籽粒的构造及其生理作用,大麦主要由胚、胚乳和谷皮三部分组成,（三） 大麦的化学成分,1、 水分：11-12 2、 淀粉：主要贮藏物，占干重的58-65,3.半纤维素和麦胶物质,都含有-葡聚糖，麦胶物质以-葡聚糖的性状最为重要，它由70-1，4键和30-1,3键结合的葡萄糖链构成的大分子多糖。 发芽过程中细胞壁的不溶性-葡聚糖开始溶解，变成可溶性物质。,半
4、纤维素和麦胶物质,若-葡聚糖分解完全，则麦芽的溶解良好；若-葡聚糖分解不完全，则引起麦芽汁液的粘度高，造成过滤困难，即分解不完全的-葡聚糖会造成麦汁甚至成品啤酒过滤的困难。 -葡聚糖也是啤酒非生物稳定性浑浊的成分之一。,4. 蛋 白 质,在酿造中对发芽、糖化、发酵、起泡等都有影响。,5.多酚类物质,对发芽有一定的抑制作用，使啤酒具有涩味。 具有单宁的性质，易和蛋白质通过共价键起交联作用而沉淀析出。 人们希望此种沉淀反应发生于成品啤洒之前，而不出现于成品啤酒之中。,6.无机盐和维生素,新大麦含水量高不宜用来制麦芽，休眠期6-8周才达到发芽能力。,（四）大麦的贮藏,二、辅料Beer Adjunct
5、s,（一） 使用辅料的意义 1、 降低成本： 2、降低麦汁总氮，提高啤酒稳定性 3、调整麦汁成分，提高啤酒某些特性,辅 料,1、 大米 2、 玉米 3、 小麦,Adjuncts,Adjuncts are nothing more than unmalted grains such as corn, rice, rye, oats, barley, and wheat. The nonmalt brewing materials used in greatest quantity today are those derived from corn and rice.,4.淀粉Refined St
6、arches,源于玉米、高梁、小麦、马铃薯、木薯、甘薯,5. 糖浆和糖 Syrups and Sugars,三、酒花Hops,酒花赋于啤酒柔和优美的芳香和爽口的微苦味 能加速煮沸麦汁中高分子蛋白质的絮凝，利于澄清，能提高啤酒泡沫起泡性和泡持性，也能增加麦汁和啤酒的生物稳定性 增加麦汁和啤酒的防腐能力，具杀菌作用 无啤酒花则不能称为啤酒,Hops,Hops, a minor ingredient in beer, are used for their bittering, flavoring, and aroma-enhancing powers. Hops also have pronounc
7、ed bacteriostatic activity that inhibits the growth of Gram-positive bacteria in the finished beer and, when in high enough concentrations, aids in precipitation of proteins.,Hop Constituents,Hops contain hundreds of components, but of particular interest are resins, oils, and polyphenols.,（一）酒花的化学成
8、分,无机盐 7.0-9.0， 纤维素、木质素 35-40,（二）苦味物质,主要指-酸，-酸及其一系列氧化、聚合产物，过去通称“软树脂”。-酸结构式：25页,1.-酸,啤酒苦味的主要来源 较强的防腐能力。,Hop Resins 树脂,Hop resins are subdivided into hard and soft, based on their solubility. Hard resins are of little significance, as they contribute nothing to the brewing value, while soft resins cont
9、ribute to the flavoring and preservative properties of beer. Alpha and beta acids are two compounds present in the soft resins and are responsible for bitterness. Alpha acids are responsible for about 90% of the bitterness in beer. Magnesium, carbonate, and chloride ions also can accentuate hop bitt
10、erness.,2、-酸,啤酒苦味的另一来源（占10-15）,Alpha Acids: Alpha acids are the precursors of beer bitterness since they are converted into iso-alpha acids in the brew kettle. Beta Acids: Hops also contain a second group of acids known as the beta acids. The beta acids are only marginally bitter.,（三） 酒花精油（挥发油） Hop
11、Oils,芳香物质，啤酒重要的香气来源，是啤酒开瓶闻香的主要成分,Hop Oils,Although hops that have high alpha acid content are preferred for their bittering and flavoring properties, hops are also selected for the character of their oils. Oils are largely responsible for the characteristic aroma of hops and, either directly or indi
12、rectly, for the overall perception of hop flavors. Hops selected for character of their oil content are often referred to as aroma type hops.,（四） 多酚类物质 Hop Polyphenols,在啤酒的稳定性方面具有双重作用：麦汁煮沸和冷却过程中与蛋白质形成凝固物，利于啤酒稳定性；后酵和贮酒过程中缓慢与蛋白质结合，引起啤酒雾浊和混浊 多酚类物质的其它作用：在麦汁和啤酒中形成色泽物质（如前花色素和聚多酚）和涩味。,Hop Polyphenols,Polyp
13、henols found in hops include the anthocyanogens花色苷, tannins, and catechins儿茶酚. Some polyphenols act as antioxidants, protecting beer against oxidation, while others contribute to beer color and haze formation. Polyphhenols may also cause an unpleasant astringency. Significant proportions are removed
14、 during boiling by precipitation with proteins.,Hop Varieties,Hop varieties can be roughly divided into two classes, bittering hops and aroma hops. As their name implies, bittering hop varieties are those that impart bitter flavor to beer and have high alpha acid levels.Aroma hops, with low- to medi
15、um alpha levels, mainly impart characteristic hop aromas to beer.,四、啤酒酿造用水 Brewing Water,第二章 麦芽制备 Malting,制麦目的,由原料大麦制成麦芽，习惯上称为制麦，它是啤酒生产的开始。 制麦的目的在于使大麦发芽，产生多种水解酶类，以便通过后续糖化，使大分子淀粉和蛋白质得以分解溶出。而绿麦芽经过烘干将产生必要的色、香和风味成分。 制麦过程大体可分为原料清选分组、浸麦、发芽、干燥、除根等过程。,Malting,Malting serves the purpose of converting insolub
16、le starch to soluble starch, reducing complex proteins, generating nutrients for yeast development, and the development of enzymes. The three main steps of the malting process are steeping, germination, and kilning.,一、大麦预处理,1、 粗选 2、 精选 3、 分级,二、 大麦的浸渍 Barley Steeping,（一）浸麦的目的,使大麦充分吸收水 分达到发芽要求,充分洗涤、 除尘、除菌,使谷皮的有害物质浸出,（二）浸麦理论及影响因素,大麦的休眠,新收的大麦具有特殊的休眠机制。需经过68周贮藏。,1.大麦的休眠和水敏感性与发芽的关系,
