Research of change of 18 aging indicators in beer during fermentation

Based on the GC-MS detection method, 18 compounds indicated aging were explored during brewing in actual manufacture.The results showed that the aldehydes in wort were reduced greatly in early fermentation by yeast and kept the concentration during the procedure.Acetic acid ester as the typical compounds of fresh beer was produced sharply during fermentation and achieved the peak in the stage of post-fermentation.γ-nonalactone and beta-damascenone aslo increased and the other aging indicators like furfuryl ethyl ether, had no obvious trends.The concentration of aging indicators in bottle beer was mainly decided by the reduction characteristics and metabolic features of yeast.Heighten the vigor and performance of yeast was one of the critical paths in actual manufacture to improve flavor stability.