低醇和无醇啤酒生产方法研究进展  

作　　者：万一方 孙金兰 王红霞 

机构地区：[1]北京燕京啤酒股份有限公司技术中心

出　　处：《中外酒业》2020年第17期32-36,共5页Global Alcinfo

摘　　要：近年来,受健康、自然、个性化的生活方式的影响,开发低醇和无醇啤酒新产品已经成为各大啤酒厂商的重要工作,目前主要通过两种方法实现低醇和无醇啤酒的生产:一是对常规啤酒进行脱醇,二是啤酒发酵过程中限制乙醇的形成。本文对这些生产过程进行了概述和比较,为相关技术的发展提供参考。Affected by a healthy,natural,and personalized lifestyle,low-alcohol and non-alcoholic beer are becoming more and more popular with consumers.At present,the production of low-alcohol and nonalcohol beer is mainly achieved by two methods:one is to eliminate alcohol from conventional beer,and the other is to limit the formation of ethanol during beer fermentation.Here is an overview and comparison of these production processes to provide a reference for the development of related technologies.

关 键 词：低醇啤酒 无醇啤酒 脱醇 抑制发酵 

分 类 号：TS2[轻工技术与工程—食品科学与工程]