酸啤酒酿造方法的研究进展  

Research Progress on Brewing Methods of Sour Beer

作　　者：姜峰[1] JIANG Feng(Department of Life Sciences,Tangshan Normal University,Tangshan 063000,China)

机构地区：[1]唐山师范学院生命科学系,河北唐山063000

出　　处：《食品科技》2023年第4期92-97,共6页Food Science and Technology

基　　金：河北省创新能力提升项目(19827314D)。

摘　　要：酸啤酒是世界上最早酿造的啤酒种类之一,根据其酸化过程的不同可以将酸啤酒酿造方法分为4种:自然发酵酸化法、罐内酸化法、混合酸化法和主发酵酸化法。文章首先描述了每种酸化方法的基本过程,并对其特点进行了分析,介绍了使用这些方法生产的代表性啤酒种类,同时对每种方法的最新研究进展进行了综述,以期对未来酸啤酒的研发和生产提供参考。Sour beer is one of the earliest brewed beer types in the world.There are many methods of sour beer brewing.According to the different acidification processes,sour beer brewing methods can be divided into four kinds:spontaneous fermentation,kettle souring,mixed culture fermentation and primary souring.Firstly,the paper describes the basic process of each acidification method,analyzes its characteristics,and the most important beer style produced by these methods.At the same time,the latest research progress of each method was reviewed in order to provide reference for the research and production of sour beer in the future.

关 键 词：酸啤酒 自然酸化 罐内酸化 混合酸化 主发酵酸化 

分 类 号：TS262.54[轻工技术与工程—发酵工程]