啤酒非生物稳定性的影响因素与控制措施  

Influencing factors and control measures for the non-biological stability of beer

作　　者：胡华勇 HU Huayong(Hangzhou Cheerday Brewery Co.,Ltd.,Chunan 311700,China)

机构地区：[1]杭州千岛湖啤酒有限公司,浙江淳安311700

出　　处：《发酵科技通讯》2020年第2期109-112,共4页Bulletin of Fermentation Science and Technology

摘　　要：啤酒非生物稳定性是啤酒质量的重要指标之一。为了提高啤酒非生物稳定性,延长啤酒货架期,给消费者带去良好的感官享受,分析出现浑浊与沉淀现象的原因,包括蛋白质与多酚、离子和氧等,及其他外部因素,如异物、高温、光照及振动等;采用选择原料配比、控制工艺条件、定向育种酵母、添加适当橘皮和加强售后服务的方法,促进啤酒生命周期各个环节的非生物稳定性。啤酒非生物稳定性是可以有效控制的。The non-biological stability of beer is one of the important indexes of beer quality.In order to improve the non-biological stability of beer,prolong the shelf life of beer and bring good sensory enjoyment to consumers,it was necessary to analyze the causes of turbidity and precipitation.includingprotein and polyphenols,ions,oxygen,and other external factors,such as foreign matters,high temperature,light,vibration,etc.The non-biological stability of beer can be improved by controlling the whole beer life cycle,including raw material selection,control process conditions,directional breeding yeast,adding orange peel and after-sale service.Through the implementation of the five measures,beer non-biological stability can be effectively controlled.

关 键 词：啤酒 非生物稳定性 影响因素 控制措施 

分 类 号：TS262.5[轻工技术与工程—发酵工程]