手工制作小麦啤酒的技术方法实践  

Practice of the Technology of Handcrafted Wheat Beer

作　　者：许乐乐[1] 陈训银 李永芹[1] 韩雪峰[1] 秦峰 张文杰 董爱华 

机构地区：[1]中国农业大学烟台研究院,山东烟台264670 [2]广东雅琪生物科技有限公司,广东广州510000 [3]美国雅基玛酒花有限公司,山东烟台264670 [4]小灯塔咖啡馆,山东烟台264670

出　　处：《酿酒科技》2014年第4期53-56,共4页Liquor-Making Science & Technology

基　　金：中国农业大学本科生科研训练计划(URP)

摘　　要：介绍了手工酿造小麦啤酒的技术方法。大小麦的比例为3：2，料水比为1：4，手摇碾碎麦芽，66-68℃下保温1h出糖。将麦芽汁煮沸，加入西楚啤酒花平衡甜味，熬煮1h结束，冷水浸泡煮沸锅降温。加入预活化的雅琪啤酒酵母溶液对麦芽汁进行发酵，并采用玻璃瓶中二次发酵工艺以获得足够的杀口感。生产的小麦啤酒，色泽金黄、泡沫洁白持久、口感醇厚协调，具有典型的传统德国小麦啤酒的特征。结果证明，在手工操作的条件下，同样可以生产出质量一流的啤酒饮品。The technology of handcrafted wheat beer was introduced in this paper. The proportion of barley to wheat was 3：2, and the ratio of malt to water was 1：4. Malt grinded by manual mode, then steeped in water （temperature kept stable at 66-68℃） for lh, then the wort boiled and Citra hops added into the wort to balance sweet taste, after lh boiling, the boiling pot soaked in the flowing tap water to drop temperature, then pre-acti- vated Atech~ yeast was used for wort fermentation, and secondary fermentation carried out in glass bottles to keep beer from external contamina- tion. The produced wheat beer was golden yellow in color with excellent foam retention, and mellow and harmonious taste. It had typical features the same as Bavarian beer. The study proved that manual operation could also produce excellent beer.

关 键 词：啤酒 小麦啤酒 手工酿造 啤酒酵母 二次发酵 

分 类 号：TS262.5[轻工技术与工程—发酵工程] TS262.54[轻工技术与工程—食品科学与工程]