Study On The Process Of Belgian Style Strong Ale Beer

In this paper,Safbrew BE-256,Lallemand Abbaye and Mangrove Jack’s M41 were used to make comparative brewing experiments.The flavor compounds,physicochemical indexes and antioxidant capacity of the finished beer were tested,and the fermentation performance of these three yeasts was evaluated by sensory evaluation,a suitable yeast for brewing Belgian Style Strong Ale Beer was screened.The results showed that the fermentation performance of these three yeasts was quite different.The velocity of fermentation,yeast cohesion and alcohol production capacity of yeast BE-256 were outstanding,and other properties were moderate,without obvious shortcomings;The ability of proliferation and diacetyl reduction of yeast Abbaye were best and its fermentation speed was close to that of yeast BE-256,but yeast cohesion was poor;The yeast cohesion of yeast M41 was better,but the overall fermentation performance was general.The flavor compounds of the finished beer were analyzed by GC-MS.The results showed that the alcohol-ester ratios of BE-256,Abbaye and M41 were 3.48,4.24 and5.02,respectively.The flavors of BE-256 and Abbaye were more harmonious,and there was no upper sense.The alcohol-ester ratio of yeast M41 was high,and there was a certain upper sense.According to the content of ethyl acetate and isoamyl acetate,the ester-producing ability of yeast BE-256 was the most prominent.The physicochemical index data of the finished beer were basically close to the national standard.The true fermentation degree of yeast BE-256 was 78%,which was higher than that of yeast Abbaye 72% and yeast M41 71%,and because of the weak cohesion of yeast Abbaye,the corresponding liquor turbidity was obviously higher than the other two.It was found that the beer with yeast BE-256 had the best quality,mellow body,suitable bitterness,prominent ester aroma,complex aroma and hierarchical sense,and good flavor coordination.The antioxidant ability of beer could be studied by detecting TBA value and DPPH free radical scavenging rate at each stage.The three beer samples were aged for 6 days,and the results showed that the antioxidant activity of three beer samples decreased with aging,especially in the early stage of aging.The antioxidant activity of BE-256 was better than that of the other two beer samples,and the antioxidant activity of Abbaye and M41 was similar.In conclusion,yeast BE-256 was the most suitable yeast for brewing Belgian stylestrong ale beer.The effects of fermentation temperature,sugar addition in secondary fermentation and the addition of dry hopping on beer sensory score were explored based on the determined yeast,response surface methodology was used to optimize the brewing conditions of Belgian style strong ale beer on the basis of single factor experiments.The optimum technological parameters were obtained as follows:fermentation temperature was 19.60 C,the Belgian Candi sugar addition in secondary fermentation was 3.04% and the addition of Saaz hops in dry hopping was 0.42 g/L.The average sensory score of beer under the optimum conditions was 92.67,the original wort concentration of beer was 19.25 °P,the alcoholicity was 7.76%,the true fermentation degree was 76%,the bitterness was 15.80 IBU.The physicochemical indexes and hygienic indexes of beer met the national standards.The appearance of the finished beer was amber,clean and bright;the foam was rich and delicate;and the malt aroma,ester aroma,citrus aroma mixed with herb aroma,which were balanced with strong alcohol taste,aroma had a sense of hierarchy,the body was full,the taste was pleasant and the killing taste was strong,so it was an ideal strong beer.