啤酒发酵中发酵度影响因素的研究  

The effect factors on fermentation degree in beer fermentation

作　　者：万小环[1,2] 夏延斌[1] 

机构地区：[1]湖南农业大学食品科学技术学院,湖南长沙410128 [2]青岛啤酒(长沙)有限公司,湖南长沙410600

出　　处：《食品与机械》2008年第5期107-110,共4页Food and Machinery

摘　　要：比较不同酵母添加工艺对啤酒发酵度的影响,通过与现行正常工艺做对比试验,论证酵母1次性添加的可行性,为生产实际提供科学的指导。采用Anton Paar啤酒全自动分析仪检测啤酒的发酵度,结果表明:在糖化发酵工艺不改变的情况下,控制麦汁通氧量,满足麦汁溶解氧要求,实行酵母1次性添加同样能获得稳定的啤酒发酵度。Compared differeut yeast addition process on the influence to beer through the comparative test in normal processes, and determined the beer fermentation degree with Anion Paar automatic analyzer. The feasibility of one - time yeast adding was discussed to offer guidance to the production. The results showed that： the fermentation degree was stable by controlling the dissolved oxygen of wort within a one - time yeast addition process, and without changing the sacebarification and fermentation process.

关 键 词：卑酒 酵母添加 发酵度 

分 类 号：TS262.5[轻工技术与工程—发酵工程] TQ323.8[轻工技术与工程—食品科学与工程]