高浓稀释法全麦芽啤酒的生产试验研究  

Trial Production of Pure Malt Beer by High Concentration Dilution Method

作　　者：范广璞[1] 

机构地区：[1]江苏食品职业技术学院,江苏淮安223003

出　　处：《酿酒科技》2005年第11期68-69,72,共3页Liquor-Making Science & Technology

摘　　要：利用高浓度酿造稀释法酿造全麦芽啤酒,采用过滤后稀释法进行生产试验;定型麦汁浓度为14%左右,稀释率为27.3%。试验酒质和传统全麦芽啤酒相比,质量相当;结果证明,利用高浓度稀释法改造中小型啤酒厂是切实可行的。Pure malt beer was produced by high concentration dilution method. Wort concentration was about 14 % and the dilution rate was 27.3 %. The produced beer had the same quality as the pure malt beer by traditional techniques, which proved that the method was feasible in small or medium-size breweries. （Tran. by YUE Yang）

关 键 词：高浓稀释法 全麦芽 啤酒生产 

分 类 号：TS262.5[轻工技术与工程—发酵工程] TS261.4[轻工技术与工程—食品科学与工程]