酿造水对低度啤酒质量的影响——诠释红石梁的酿造用水  

Effect of Brewing Water on Low Gravity Beer:Brewing Water of Red Shiliang Beer

作　　者：邱保方 

机构地区：[1]浙江英博石梁啤酒有限公司,浙江天台317200

出　　处：《酿酒》2006年第4期57-60,共4页Liquor Making

摘　　要：近来低浓度啤酒在中国较受欢迎,尤其在南方地区更为突出。但是随着原麦汁浓度的降低,啤酒的各种异杂味易露头,因此酿造用水的质量对低度啤酒的口感起着非常重要的作用。通过对酿造水的改良,可以解决低度啤酒质量中遇到的口感酸涩、非生物稳定性差等一些技术难题,提高啤酒质量。Nowadays low gravity beer （LGB） was very popular in china, especially in South region. At the same time, some off-flavor could be tasted easily in the LGB. It was found that the LGB taste was influenced greatly by the quality of brewing water. The beer quality could be improved by modifying the brewing water in our company. Some technical questions could be resolved, such as acidic flavor, astringent and non-biological stability.

关 键 词：酿造水 低度啤酒 啤酒质量 

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]