本文研究了利用诺维信公司Ondea Pro?酶进行100%大麦啤酒饮料的生产。分别利用上面发酵法与下面发酵法进行100%大麦啤酒饮料的生产，酿造而成100%啤酒饮料，并对其麦汁糖谱组成、氨基酸含量、蛋白质隆丁区分、α-氨基氮含量、啤酒风味物质等指标进行了全分析，特别是对上面发酵的特色风味物质4VG进行了检测，最后邀请国家级品酒委员进行了感官品评。研究发现，利用Ondea Pro?酶生产的麦汁，完全能够为酵母提供足够的营养物质，从而生产出令人满意的啤酒饮料。而上面发酵法生产的100%大麦啤酒饮料，由于采用了独特的酵母菌种和较高的发酵温度，其风味物质含量远高于下面发酵法，品评口感也远胜于下面发酵法生产的产品。上面发酵法生产的100%大麦啤酒饮料具有极大的市场潜力，是极具推广价值的一款啤酒饮料。

In this study, Novozymes Ondea Pro? enzyme was used to produce 100% barley beer. Samples of beer produced using top fermentation and bottom fermentation techniques were assessed. The sugar spectrum composition, amino acid content, Lundin fraction value, α-amino nitrogen content in the wort, and flavor substances in 100% barley beer samples were examined. In particular, the characteristic flavor substance 4VG in beer produced using the top fermentation technique was examined, and members of the National Alcohol Tasting Committee were invited to conduct sensory evaluations. The wort brewed by Ondea Pro? provided sufficient nutrients for yeast and resulted in high-quality, 100% barley beer. The flavor substance contents of the 100% barley beer beverage brewed using the top fermentation technique were much higher than those of the bottom fermentation product, and the taste was also much better owing to the special top-fermenting yeast strain and the relatively high fermentation temperature. Thus, the 100% barley beer produced using the top fermentation technique has considerable market potential and promotional value.

工业发酵微生物教育部重点实验室（天津科技大学）开放基金项目（2011IM002）