工业生产中啤酒发酵度影响因素的研究  

Study on the influencing factors of beer fermentation in industrial production

作　　者：毕德成[1] 张道雷[1] 郭东波 

机构地区：[1]山东职业学院生物工程系,山东济南250104 [2]青岛啤酒(济南)有限公司,山东济南250014

出　　处：《中国酿造》2012年第12期116-118,共3页China Brewing

摘　　要：发酵度是反映啤酒生产过程中的原料质量和技术控制好坏的重要指标。发酵度的高低,不仅影响着啤酒的感官质量,更是提高啤酒爽口性的有效措施之一。影响发酵度的因素很多,包括原料、糖化工艺、酵母质量、发酵过程控制等。由于原料、菌种受到成本等诸多因素的制约,对它们的改进较为困难。因此,本文重点从原料的处理、糖化工艺、发酵过程控制三个方面对啤酒发酵度的影响进行了研究,以期为啤酒生产企业在控制发酵度方面提供参考依据。The degree of fermentation is an important indicator of the quality of raw materials and of the control technology good or bad. The degree of fermentation, not only affect the sensory quality of the beer, but also is one of the effective measures to improve the beer refreshing. The factors that can affect the degree of fermentation are many, including raw materials, the saccharification process, the yeast quality and fermentation process control etc. Raw materials, and strains are subject to the constraints of cost and other factors, their improvement is more difficult. Therefore, this pa- per focuses on three aspects of the impact of the beer fermentation that are the processing of raw materials, the saccharification process, fermentation process control. So the reference for the beer producer in the control of the degree of fermentation could be provided.

关 键 词：啤酒发酵度 原料 糖化工艺 酵母质量 

分 类 号：TS262.5[轻工技术与工程—发酵工程]