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首页> 外文期刊>Journal of the Institute of Brewing >Application of quantitative nuclear magnetic resonance spectroscopy to biological acidification of barley mashes
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Application of quantitative nuclear magnetic resonance spectroscopy to biological acidification of barley mashes

机译：定量核磁共振波谱在大麦生物酸化中的应用

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Spontaneous biological acidification has long been a part of the German brewing tradition, and was historically used to optimize the pH of brewhouse mashes. By facilitating the growth of native barley flora, the production of lactic, acetic and succinic acids sours the mash, functioning in a similar way to the addition of food-grade acids, which are prohibited under the Reinheitsgebot of 1516. Traditionally, sour mashes have been performed at the 'optimum' temperature of 49 ℃. Quantitative proton nuclear magnetic resonance spectroscopy was used for the investigation and quantitation of organic acids produced by acidified mashes over a range of temperatures. All target metabolites demonstrated an inverse relationship with temperature, although lactic acid reached a relative maximum at 49 ℃, which is in agreement with the customary sour mash temperature. Therefore, it would seem that the optimization of a sour mash is dependent not on absolute acid concentration, which would give the greatest pH regulation potential, but on the relative acid concentration, an important factor influencing the final flavour profile of a beer.
机译：自发的生物酸化长期以来一直是德国酿造传统的一部分，并且在历史上曾被用来优化啤酒厂糖浆的pH值。通过促进天然大麦菌群的生长，乳酸，乙酸和琥珀酸的产生使the变酸，其功能类似于添加食品级酸，后者在1516年的Reinheitsgebot中被禁止。传统上，酸液具有在49℃的“最佳”温度下进行。定量质子核磁共振波谱用于研究和定量在一定温度范围内酸化液产生的有机酸。尽管乳酸在49℃达到相对最大值，但所有目标代谢物均与温度呈反比关系，这与通常的酸温度一致。因此，酸麦芽的优化似乎不取决于绝对酸浓度，绝对酸浓度将提供最大的pH调节潜力，而取决于相对酸浓度，这是影响啤酒最终风味的重要因素。

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