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首页> 外文期刊>Journal of the Institute of Brewing >Spoilage of bottled lager beer contaminated with Saccharomyces cerevisiae var. diastaticus
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Spoilage of bottled lager beer contaminated with Saccharomyces cerevisiae var. diastaticus

机译：烧伤瓶装的啤酒酿造酿酒酵母酿酒酵母酿酒酵母。 锯膜

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摘要

Saccharomyces cerevisiae var. diastaticus is a feared contaminant in the brewing industry, causing super-attenuation and deterioration in beer quality. The aim of this study was to monitor parameters of bottled lager beer contaminated with Saccharomyces cerevisiae var. diastaticus. Two bottled lagers with original extracts of 10.2 and 11.6% (w/w) were inoculated at 3 +/- 1 or 300 +/- 50 CFU/mL and stored at 8 or 23 degrees C. Changes in the concentration of real extract, alcohol, turbidity, sugars and increase in 4-vinyl guaiacol were monitored over 14 weeks of storage. The most significant changes were observed in beers stored at 23 degrees C for both concentrations of contaminant. Cold storage at 8 degrees C delayed indicators of spoilage associated with contamination by Saccharomyces cerevisiae var. diastaticus. (c) 2021 The Institute of Brewing & Distilling
机译：酿酒酵母酿酒酵母。 DiaStrative是酿造行业的恐惧污染物，导致超级衰减和啤酒质量恶化。 本研究的目的是监测污染酿酒酵母酿酒酵母的瓶装啤酒的参数。 diaStrative。 具有10.2和11.6％（w / w）的两个瓶装叶片接种在3 +/- 1或300 +/- 50 cfu / ml中，并在8或23℃下储存。实际提取物浓度的变化， 在14周的储存超过14周内监测酒精，浊度，糖和4-乙烯基胍醇的增加。 在23℃下储存的浓度浓度的污染物，观察到最显着的变化。 8摄氏度的冷储存造成酵母菌菌污染的腐败指示剂。 diaStrative。 （c）2021酿造和蒸馏研究所

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