探究未过滤麦汁浊度的控制措施  

Exploration of the Control Measures of the Turbidity of the Unfiltered Wort

作　　者：孙同清 杨永其 SUN Tongqing;YANG Yongqi(Tsingtao Beer(Sanshui)Co.,Ltd.,Foshan 528000,China)

机构地区：[1]青岛啤酒(三水)有限公司,广东佛山528000

出　　处：《食品安全导刊》2022年第35期34-37,共4页China Food Safety Magazine

摘　　要：麦汁浊度影响发酵液的澄清,易造成啤酒中非生物稳定性和风味稳定性,直接影响到成品啤酒的纯净度和新鲜度。本文对影响麦汁未过滤浊度的主要因素进行探讨,并结合实际情况,提出相应的控制措施。The turbidity of wort affects the clarification of fermentation liquor,easily leads to non biological stability and flavor stability in beer,and directly affects the purity and freshness of finished beer.This paper discusses the main factors affecting the unfiltered turbidity of wort,and puts forward corresponding control measures in combination with the actual situation.

关 键 词：啤酒浊度 未过滤麦汁浊度 非生物稳定性 脂肪酸 

分 类 号：TS262.5[轻工技术与工程—发酵工程]