啤酒品评与风味缺陷研究  

Study on Beer Tasting and Flavor Defects

作　　者：孙晓 SUN Xiao(Tsingtao Brewery(Sanshui)Co.,Ltd.,Foshan 528100,China)

机构地区：[1]青岛啤酒(三水)有限公司,广东佛山528100

出　　处：《现代食品》2021年第11期58-60,共3页Modern Food

摘　　要：随着社会生活节奏的不断加快,人们的生活工作压力越来越大,啤酒作为一种酒精类饮品销量不断提升,近些年啤酒行业竞争愈发激烈,想要在竞争激烈的市场中占据更多更稳定的市场份额就需要过硬的质量。啤酒的质量和风味决定了啤酒市场的规模和销量,现阶段很多啤酒在成分上通过专业的仪器进行评测,但是效果存在一定的局限性,啤酒产品的受众群体是人,因此啤酒风味品评依旧是以人工品尝为主要方式。基于此,本文分析了啤酒的品评方式和风味缺陷原因,以供参考。As the pace of social life continues to accelerate,people’s life and work pressures are increasing.As an alcoholic beverage,the sales volume of beer continues to increase.In recent years,the beer industry has become more and more competitive.More stable market share requires excellent quality.The quality and flavor of beer determine the size and sales volume of the beer market.At this stage,many beers are evaluated by professional equipment on ingredients,but the effect has certain limitations.The audience of beer products is people,so beer flavor evaluation is still take manual tasting as the main method.Based on this,this article analyzes the beer's appraisal method and the reasons for its flavor defects for reference.

关 键 词：啤酒 啤酒品评 风味缺陷 

分 类 号：TS262.5[轻工技术与工程—发酵工程]