The objective of this study was to investigate the effects of six kinds of hydrocolloids supplementations, namely κ-carrageenan, gellan gum, pectin, gum ghatti, karaya, and guar gum as the supporting matrix, on the fermentation kinetics of lager yeast during high gravity beer fermentation. Results showed that hydrocolloids supplementations significantly accelerated fermentation and resulted in higher consumption of reducing sugar and free amino nitrogen, and higher production of ethanol and flavor volatiles. Compared to the control, wort fermentability and ethanol production were increased by 19.3% and 25.0%, respectively, by κ-carrageenan supplementation. Furthermore, volatile compounds formation and aroma complexity (25 new volatile compounds) of green beers were improved by hydrocolloids supplementation, and the reduction in acetic acid and acetaldehyde contents was observed, which suggested favorable flavor characteristics. Results of SEM images revealed that hydrocolloids supplementation induced the immobilization of yeast cells through flocculation, providing a protective effect on the physiological characterization of lager yeast during high gravity brewing.

本研究的目的是研究六种水胶体补充剂，即 κ-角叉菜胶、结冷胶、果胶、ghatti胶、刺梧桐和瓜尔胶作为支持基质，对啤酒酵母在高重力条件下发酵动力学的影响。啤酒发酵。结果表明，水胶体补充剂显着加速发酵，导致还原糖和游离氨基氮的消耗量增加，乙醇和风味挥发物的产量增加。与对照相比，麦汁发酵能力和乙醇产量κ-角叉菜胶补充剂分别增加了 19.3% 和 25.0%。此外，添加亲水胶体可以改善绿色啤酒的挥发性化合物形成和香气复杂性（25 种新的挥发性化合物），并且观察到乙酸和乙醛含量降低，这表明其具有良好的风味特征。SEM 图像结果显示，添加水胶体可通过絮凝诱导酵母细胞固定化，从而在高重力酿造过程中对啤酒酵母的生理特性提供保护作用。