Study on the Metabolic Process of Organic Acids in Beer

[Objective] The aim of the research was to study the metabolic process of organic acids in beer.[Method] The changes of the contents of acetic acid,malic acid,fumaric acid,succinic acid,lactic acid and total content of organic acids in the fermentation process of beer were observed.And the metabolic process of organic acids were studied.[Result] With the prolonging of fermentation time,both total content of organic acids and malic acid content showed the increasing trends.When the proportion of acetic acid content in total content of organic acids was higher,the prolonging of the fermentation time would led to the obvious increase of acetic acid content in the fermentation liquid.Succinic acid content was increased with the prolonging of the fermentation time and obviously decreased on the 6th ~9th d.In early fermentation stage of beer,the content of fumaric acid showed the multiple increases and then had little change,increased quickly to the peak value and obviously decreased in late fermentation stage.Lactic acid content was decreased in early fermentation stage and increased in middle and late fermentation stage.[Conclusion] In the fermentation process of beer,the contents of each organic acid in fermentation liquid would all change and the changing curves were different.