酿造单宁在啤酒生产中的使用效果  

The Effect of Brewing Tannin on the Beer Brewing

作　　者：安建略 朱汉权 

机构地区：[1]肇庆蓝带啤酒有限公司,广东肇庆526020

出　　处：《现代食品科技》2006年第4期169-170,共2页Modern Food Science and Technology

摘　　要：本实验研究了酿造单宁在啤酒生产中的使用效果,结果显示酿造单宁选择性地沉淀蛋白,但不影响泡沫,明显延长啤酒保质期和保鲜期,是提高啤酒非生物稳定的好材料。The effect of brewing tannin on the beer brewing was studied. The result showed the brewing tannin can selectively deposite the protein, but can not influence the foam of beer. The brewing tannin can obviously extend the minimum durability date and the minimum freshness date. As a good material, it can improve the stability of the non-biology.

关 键 词：酿造单宁 非生物稳定 

分 类 号：TS262.5[轻工技术与工程—发酵工程]