酿造单宁在啤酒糖化过程中的应用研究  

Research on the Use of Tannin in Saccharification Process of Beer

作　　者：林琳[1] 王家林[1] 

机构地区：[1]青岛科技大学生物工程与技术系,山东青岛266042

出　　处：《酿酒科技》2010年第1期44-45,48,共3页Liquor-Making Science & Technology

基　　金：青岛科技大学科研启动基金

摘　　要：在糖化阶段分别加入两种不同的酿造单宁,研究两种单宁对啤酒质量的影响。实验证明,单宁沉降啤酒中敏感蛋白的效果非常显著,明显降低高分子蛋白质的含量,有效地提高了啤酒的非生物稳定性;对发酵过程中酵母的繁殖和啤酒的口感无不良影响。Two different kinds of tannin were added respectively in the saccharification process of beer and their effects on beer quality were studied. The experiments showed that tannin could effectively precipitate the sensitive proteins in beer, reduce the content of macromolecule proteins, and improve non-biological stability of beer with no adverse effects on barm reproduction and beer taste.

关 键 词：啤酒 单宁 糖化 应用 

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]