浅谈啤酒上头的影响因素及解决方案  

Influence Factors and Solving Methods of Headache Problem Caused by Beer Dinking

作　　者：任永新[1] 崔进梅[1] 

机构地区：[1]山东技师学院,济南,250200 山东技师学院,济南,250200

出　　处：《啤酒科技》2009年第5期28-30,共3页Beer Science and Technology

摘　　要：本文重点分析了引起啤酒上头的因素,并采用小型啤酒生产线通过适当改变糖化温度、麦汁充氧、酵母接种量以及改变主酵前期的发酵温度等工艺措施,有效的降低了引起上头物质的含量,提高了啤酒质量.In this article,the components of beer were studied,and the factors of headache were analyzed. According to the fact of kingway,the four steps were applied,for example enhancing the temperature of saccharification,reducing oxygenate quantity in cold wort,enhancing quantity of the beer yeast,debasing the temperature of the main fermentation.In the study,the headache substancs were debased evidently.

关 键 词：啤酒 上头 高级醇 乙醛 

分 类 号：TS262.5[轻工技术与工程—发酵工程]