麦芽PYF特性试验方法探讨及应用  

Discussion and Application of a Method for Evaluating of the Premature Yeast Flocculation Properties of Malty

作　　者：杨兵于 张克勤[1] 杨静静[1] 王海明 Yang Bingyu;Zhang keqin;Yang jingjing;Wang Haiming(China Resources Snow Breweries, China, Co. Ltd)

机构地区：[1]华润雪花啤酒(中国)有限公司

出　　处：《中外酒业》2019年第13期12-16,共5页Global Alcinfo

摘　　要：麦芽的PYF特性是造成酵母过早絮凝和沉淀的重要成因之一。目前PYF特性研究方法不一,从工厂实际应用角度,通过标准协定糖化法麦汁加酵母试验的方法,分析麦芽的PYF特性强弱,并采用大生产试验对该方法结果进行应用验证,获得了一种操作简便、重现性好的麦芽PYF特性试验方法,有利于啤酒酿造的质量控制。PYF properties of malt is one of the important causes of premature yeast flocculation and precipitation. Currently, there are a few kinds of different methods for evaluating PYF properties. From the perspective of brewery practical application, a method though the standard congress mashing process wort inoculated with yeast, was used to analyze the strength of PYF properties from malt. Further more, the results of this method were verified by large-scale production test. Hence, a simple and reproducible test method for PYF properties of malt was obtained, which was beneficial to the quality control of beer brewing.

关 键 词：麦芽 酵母提前絮凝 酵母 试验方法 

分 类 号：TS262.5[轻工技术与工程—发酵工程]