影响啤酒冷混浊的主要因素  

Main Factors Influencing the Formation of Beer Chill Haze

作　　者：肖冬光[1] 陈立奇[1] 向先长[1] 侯进飞[1] 

机构地区：[1]天津科技大学生物工程学院,天津300222

出　　处：《酿酒科技》2006年第3期89-91,共3页Liquor-Making Science & Technology

摘　　要：影响啤酒冷混浊形成的主要因素有铁离子、溶氧、pH值、CO2等。实验证明,微量的铁离子(0．02 mg/kg)也会使啤酒产生明显的老化味;溶氧会加速啤酒氧化作用,打破啤酒胶体稳定性、促进啤酒冷混浊产生;酒液的pH值控制应综合考虑多种因素;发酵过程产生大量CO2,低温长时间缓慢溶解于酒内的CO2,有利于酒体的稳定。The main factors influencing the formation of beer chill haze included iron ion, dissolved oxygen, pH value, and CO2 etc. The experiments proved that iron ion in minute quantities （0.02 mg/kg） would result in evident aging flavor of beer and dissolved oxygen would accelerate beer oxidation and break down the stability of beer colloid and cause beer chill haze. Multiple factors should be considered comprehensively during pH value control. Large amount of CO2 was produced in beer brewing and CO2 could be dissolved slowly under long-term low temperature conditions, which was helpful for beer stability. （Tran. by YUE Yang）

关 键 词：啤酒 冷混浊 主要因素 

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]