Study On The Difference Of Flavor Substance Between Belgian/germany Wheat Beer

Belgian wheat beer and German wheat beer have been produced for a long history,they are also the two kinds of wheat beer that were drunk among the drinkers.Because of their unique flavor features,the fans were attracted for a long time.Along with the development of fermentation engineering and the production of advanced equipment,more and more new types of wheat beers are presenting to the beer markets.It is not hard to find that the wheat beers in the markets are more or less likely to find the shadow of the Belgian wheat beer and the German wheat beer.Therefore,studying the flavor substances' difference between Belgian wheat beer and German wheat beer can help us gain a more comprehensive and profound understanding of these two kinds of wheat beer,it can also promote the development of new types of wheat beer.Besides,the wheat beer that were brewed in our country can draw lessons from the excellent technology.Belgian wheat beer was brewed with barley malt,raw wheat,orange peel and coriander seed in the lab scale.Response surface design was used to optimize the brewing technology,the sensory evaluation was used to determine the best brewing process,the results were: barley malt accounted for 55% of total malt,40% non germinated wheat and 5% oat were used.We selected the steeping mashing method,The total addition of spice substances were 1.050 g/L.In the 65 min of boiling,orange peel and coriander seed were added.We used WB-06 dry yeast and the fermentation temperature was at 17.5?.Under this brewing process,the Belgian wheat beer were tasted fresh and cool,possessed a strong orange flavor,if we aftertaste it delicately,a light spicy aroma will be perceived,Meanwhile,such feeling will keep in the mouth for long time.During the time,the well known German wheat beer was brewed with barley malt and wheat malt.The orthogonal experiment is used to optimize the production method in the process of experiment.The sensory evaluation of the mature German wheat beer was produced,we cleared the best brewing parameters: 45% barley malt and 55% wheat malt were used.The hops were added three times,with a total amount of 0.5‰.The fermented yeast DM303 from Germany was inoculated in the laboratory,and the fermentation temperature was at 20?.Under this brewing process,the finished German wheat beer with delicate foam,the irritation to the mouth by carbon dioxide was strong,malt aroma and ester flavor were prominent.In terms of the brewing technology of the two kinds of wheat beer that were brewed in laboratory,the pilot scale experiment(2T)was put into effect.The single steeping mashing method were used,mashing process passed through the following temperature in turn: 44?(20 min),52?(40 min),65?(70 min),72?(15 min),78?.After the operation of filtration,boiling,cyclotron precipitation,cooling and fermentation,the Belgian wheat beer and German wheat beer were brewed.The content of diacetyl was detected,the content of top fermented wheat beer flavor substance of 4VP and 4VG were tested,the content of hesperidin was checked and the volatile flavor compounds were detected,the sensory evaluation was finished about the two kinds of wheat beer,at the same time,the flavor differences were discussed.The results showed that the changes of diacetyl content of Belgian wheat beer and German wheat beer changes were same,but the highest value and the time when the content of diacetyl lower than the flavor threshold was different.The amount of 4VP and 4VG in Belgian wheat beer were lower than German wheat beer,the acetaldehyde content was more appropriate,but higher alcohol level were higher,esters concentration was lower,the malt aroma of finished beer was insufficient.What's more,with a light spicy aroma and strong orange flavor can be found in Belgian wheat beer.While acetaldehyde and esters content were higher in German wheat beer,its higher alcohol level was lower,but acetic acid concentration was suitable.The overall performance of German wheat beer was its distinctive aroma of ester and malt.Of course,German wheat beer also has a slight bitterness and extremely low acidity.The flavor features of German wheat beer is more better than Belgian wheat beer.