高浓发酵后稀释啤酒质量的改善  

Improvement on the quality of diluted beer after high gravity fermentation

作　　者：武斌 黄盟盟[2] 薄文飞[2] 周广田[2] 

机构地区：[1]济南市质量技术监督局,山东济南250002 [2]山东轻工业学院食品与生物工程学院,山东济南250353

出　　处：《中国酿造》2009年第7期132-134,共3页China Brewing

摘　　要：近年来,高浓发酵后稀释工艺被越来越多的啤酒厂所采用,市场涌现出大量低浓度啤酒。高浓发酵后稀释工艺与常规酿造相比,具有可在不增加糖化、发酵设备的基础上大幅度提高啤酒产量的优势。但高浓发酵后稀释工艺也存在明显缺陷,如稀释后的低浓度啤酒泡持性较差、口味较淡、风味不协调等。该文分析了上述缺陷的形成原因,并提出了后修饰等改善措施。Recently, in the wake of using high gravity fermentation technology in brewery, more and more beer brands of low concentration appear. Compared with conventional technology, breweries which use high gravity fermentation technology could increase the beer production considerably without saccharification and fermentation equipments addition. This technology also has some shortage, such as low foam stability, thin flavor, ragged aroma and so on. In the paper, the reason of shortage of diluted beer was discussed and modification also was presented.

关 键 词：低度啤酒 高浓发酵 后稀释 后修饰 

分 类 号：TS262.5[轻工技术与工程—发酵工程]