啤酒工坊水蜜桃小麦啤酒的酿造尝试  

Research on the production of Prunus persica Wheat Beer in Craft Beer Brewery

作　　者：崔进梅[1] 李佳忠[1] 宋振彩[1] CUI Jin-mei;Li Jia-zhong;Song Zhen-cai(ShanDong Institute of Technician,Ji'nan,Shandong 250200)

机构地区：[1]山东技师学院

出　　处：《中外酒业》2021年第1期21-26,共6页Global Alcinfo

摘　　要：为了充分开发利用水蜜桃资源,在工坊啤酒生产中添加水蜜桃果汁,生产出口味独特的水蜜桃啤酒,既增加了工坊啤酒的种类品种,又能增加啤酒工坊的经济效益。本文就啤酒工坊生产水蜜桃小麦啤酒的工艺选择、过程控制及具体的工艺参数进行了论述,并对生产中易出现的问题提出了具体的解决方案。In order to make full use of Prunus persica resources,Prunus persica juice was added to the Craft Beer production to produce Prunus persica Wheat Beer with unique taste,which not only increased the variety of Craft beer,but also increased the economic benefits of the Craft Beer Brewery.this article described the raw materials of Prunus persica Wheat Beer in craft beer Brewery,and analysis the technological process.

关 键 词：水蜜桃 生产工艺 工坊啤酒 开发 

分 类 号：TS2[轻工技术与工程—食品科学与工程]