Research On Beer Soft And Coordinate Flavor With High Dilute Rate

A method was developed for the determination of Cl- and SO42- in Beer by Turbidimetry. It was researched that the effects of measuring wavelength, acidity, stabilizer, stabilized time on the measured absorbance. The optimal analysis conditions of Cl- were as follows: The determination wavelength was 440 nm, the addition of (1+1)HNO3 was 3 mL, the addition of 0.1 mol/L AgNO3 was 2 mL,the stabilized time was 25 min, The relative standard deviation was less than 1.32 %. The recoveries were from 94.8 % to 102.6 %. The optimal analysis conditions of SO42- were as follows: The determination wavelength was 520 nm, the addition of (1+1)HCl was 0.5 mL, the addition of PVA-BaCl2 was 9 mL,the stabilized time was 10 min, The relative standard deviation was less than 2.35 %. The recoveries were from 95.3 % to 103.3 %. This method is rapid, accurate and simple.K+, Mg2+, Na+, Ca2+, Cl- and SO42- of thirty three different brands,low degree beers were detected, the range of inorganic ions of the beer was considered as: K+ 32.19-157.94 mg/L,Mg2+ 35.62-85.25 mg/L,Na+ 23.51-132.25 mg/L,Ca2+ 12.94-52.42 mg/L,Cl- 18.17-84.75 mg/L,SO42- 17.36-84.35 mg/L。Multiple linear stepwise regression analysis was adapted to analysis the relation of beer harmonious taste and organic flavour substances and inorganic ions. We found that the main aubstances contributed to taste were citric acid, lactic acid, isobutyl alcohol, Cl and K+. The regression coefficient respectively is X3=0.0021; X5=0.0054; X9=-0.0071 X13=0.0013; X17=0.0022. We knew that these variables have the very remarkable statistics significance by Significance examination.As to mechanism of inorganic ions affecting taste, more attention was put on the hydrogen bonding of the beer body, the hydrogen bonding has a direct effect on beer taste. Through analysis of chemical shift of the different ion concentration liquor, we found that inorganic ions can destroy or strengthen the hydrogen bonding, and the taste is better, the change of chemical shift is higher. vice versa.According to the results of the beer taste and the NMR, we could obtained that the relative optimal range of inorganic oins of the harmonious beer that 13°P was diluted to 8°P was considered as:Mg2+ 57-67 mg/L, Ca2+ 27-47 mg/L, Na+ 80-86 mg/L, K+ 82-92 mg/L, Cl- 65-101 mg/L, SO42- 36-50 mg/L.