啤酒酿造过程中浑浊的成因及解决办法  

The Formation Cause of Beer Turbidity & Its Solutions

作　　者：吕晓岩 

机构地区：[1]黑龙江北大仓啤酒有限公司,黑龙江齐齐哈尔161000

出　　处：《酿酒科技》2010年第8期57-58,共2页Liquor-Making Science & Technology

摘　　要：对啤酒酿造过程中浑浊的原因和解决方法进行研究。结果表明,啤酒中的沉淀物主要来自于啤酒酿造过程中蛋白质的析出;可通过控制麦芽质量、糖化用水硬度、麦芽蛋白质分解温度、发酵过程充氧量等方法解决啤酒生产过程的蛋白质浑浊;由多酚物质引起的酒体浑浊主要是由于酚的聚合反应、蛋白质络合反应所产生,在糖化阶段利用PVPP处理可解决由多酚物质引起的酒体浑浊。The formation cause of beer turbidity and its solutions were studied in this paper.The precipitate in beer mainly comes from the precipitation of protein in beer brewing,which could be settled by proper control of malt quality,water hardness for saccharifying,malt protein decomposition temperature,and oxygenation quantity in beer fermentation etc.Beer turbidity induced by polyphenols was mainly attributable to ploymerization of phenols and complex reaction of proteins,which could be settled by PVPP treatment in saccharifying stage.（Tran.by YUE Yang）

关 键 词：啤酒 酿造 浑浊 成因 解决方法 

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]