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首页> 外文期刊>Monatsschrift fur Brauwissenschaft >Yeasts as postfermentation agents in beer
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Yeasts as postfermentation agents in beer

机译：酵母作为啤酒中的后发酵剂

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摘要

Saccharomyces cerevisiae and non-Saccharomyces yeasts are used since a long time in Belgian speciality beers for postfer-nientation improvements of maturating and conditioned beer. The use of S. cerevisiae strains is justified by carbonation effects and some oxygen removal. In contrast, the effects of non-Saccharomyces sp., which are present in sour beers mainly, are effective regarding flavour evolution predominantly. This study reviews successively the physiology (energy) aspects of the several yeasts species encountered in Belgian speciality beer and the potential of Saccharomyces cerevisiae strains by flavour modification after beer conditioning. The more practical aspects regarding pitching and yeast preparation are considered too. Further, several interesting features of Brettanomyces sp., Dekkera sp., Kloeckera sp., Candida sp., Crypto-coccus sp. and Torulopsis sp. are studied. The influence of some enzymatic activity as alcohol dehydrogenase, aldehyde dehydrogenase, β-glucosidase and alcohol oxidase under peculiar conditions can allow the development of some typical flavours. The use of herbs, spices or fruit together with these yeasts will accelerate, modify, improve and probably, sometimes, alter the "final touch" of the beer. Scientific research and projects are going on to understand and control further the production of speciality beers.
机译：酿酒酵母和非酿酒酵母在比利时特色啤酒中使用很长时间以来，一直用于改善成熟啤酒和调理啤酒的定位。酿酒酵母菌株的使用通过碳酸化作用和一些除氧来证明是合理的。相反，主要存在于酸啤酒中的非酿酒酵母属（Saccharomyces sp。）的影响主要在风味演变方面有效。这项研究先后回顾了比利时特色啤酒中遇到的几种酵母菌的生理学（能量）方面，以及啤酒调理后通过风味修饰产生的酿酒酵母菌株的潜力。关于投球和酵母制备的更实际的方面也被考虑。此外，布雷塔酵母菌属，Dekkera属，Kloeckera属，Candida属，Crypto-coccus属的一些有趣特征。和Torulopsis sp。被研究。在特殊条件下，某些酶活性（如醇脱氢酶，醛脱氢酶，β-葡萄糖苷酶和醇氧化酶）的影响可以产生一些典型的风味。将草药，香料或水果与这些酵母一起使用会加速，修饰，改善啤酒，有时甚至会改变啤酒的“最终风味”。科学研究和项目正在进行中，以进一步了解和控制特种啤酒的生产。

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