| Popis: |
Despite being considered undesirable in bottom-fermented beers, 4-vinylguaiacol is a well-known aroma compound found in top-fermented beers. In this paper, effects of wheat malt proportion, mash-in temperature, boiling time, and fermentation temperature on the production of 4-vinylguaiacol in top-fermented wheat beers were investigated. By means of the SPSS software, the optimal technology of enhancing the 4-vinylguaiacol concentration was obtained, i.e., the cloned yeast strain W303+padc was selected, wheat malt proportion was 40 %, mash-in temperature was 37 °C, boiling time was 90 min, and fermentation temperature was 20 °C. Under the optimal conditions, the 4-vinylguaiacol concentration was approximately 2.238 mg/L. Meantime, an approximately equation between the 4-vinylguaiacol concentration and wheat malt proportion, mash-in temperature, boiling time, fermentation temperature was determined, i.e., the concentration of 4-vinylguaiacol = 1.10156 + 0.05005 × wheat malt proportion − 0.02443 × mash-in temperature + 0.00024 × boiling time + 0.09688 × fermentation temperature. |
