啤酒生产过程微生物的控制途径  

Control Approaches of Microbes during Beer Production

作　　者：俞凌云[1] 王毅[1] 常亮[1] 刘忠华[1] 张文学[1] 

机构地区：[1]四川大学轻纺与食品学院食品系,四川成都610065

出　　处：《酿酒科技》2007年第12期62-64,共3页Liquor-Making Science & Technology

摘　　要：总结了啤酒生产过程发酵前段、酵母发酵阶段、发酵后段和取样过程中微生物的控制方法和途径。啤酒生产过程中对微生物控制的根本措施在于搞好卫生,生产全过程灭菌工作要坚持经常化、制度化;对与啤酒接触的设备、容器、管道的消毒灭菌要严格按工艺要求进行。The control approaches of microbe during beer production including the earlier fermentation stage, fermentation stage, late fermentation stage and sampling process were summed up. The essential microbe control approach depended on good sanitary conditions. Regular and institutionalized sterilization in the whole beer production process was necessary and the sterilization of the equipments, containers and pipes related to beer production should be strictly operated according to the technical requirements.

关 键 词：啤酒 发酵 微生物控制 

分 类 号：TS262[轻工技术与工程—发酵工程]