麦香风味精酿啤酒生产工艺优化试验  

Optimization Test of Craft Beer Production Technology With Malt Flavor

作　　者：程清海 CHENG Qinghai(Handan Vocational College of Science and Technology,Handan 056046,Hebei,China)

机构地区：[1]邯郸科技职业学院,河北邯郸056046

出　　处：《酿酒》2022年第6期52-55,共4页Liquor Making

摘　　要：针对市场上常见售卖的4种精酿啤酒的生产工艺,进行生产工艺标准化与啤酒风味个性化相结合的优化试验,利用感官评价法对成品啤酒的食品风味等进行综合评价。结果表明:利用优化后的生产工艺酿造出来的精酿啤酒普遍提升和改善了啤酒的麦香风味;感官综合评价分值最高的是比利时小麦精酿啤酒,依次是德式小麦精酿啤酒、拉格优化精酿啤酒和红色小麦精酿啤酒。生产工艺优化过程和试验数据可作为广大新兴精酿啤酒屋和个性化啤酒生产者,用于稳定产品品质、提高和改善啤酒风味,满足新兴市场需求提供一定的技术参考。According to the production process of 4 kinds of craft beer commonly sold on the market, the optimization experiments of the combination of production process standardization and beer flavor personalization was carried out. The sensory evaluation method was used to comprehensively evaluate the food flavor of the beer product, etc., and the results showed that the wheat flavor of beer was generally enhanced and improved by the optimized production process. The highest sensory score was for Belgian wheat craft beer, followed by German wheat craft beer, lager optimized craft beer and red wheat craft beer. The optimization process and experimental data can be used to provide a certain technical reference for a large number of emerging craft beer houses and personalized beer producers to stabilize product quality,improve beer flavor, and meet the needs of emerging markets.

关 键 词：麦香风味 精酿啤酒 生产工艺 优化试验 市场需求 

分 类 号：TS262.5[轻工技术与工程—发酵工程] TS261.4[轻工技术与工程—食品科学与工程]