大生产中浑浊小麦啤酒醇酯调控技术的研究与应用  

Research and Application of Alcohol Ester Regulation Technology for Turbid Wheat Beer in Large-scale Production

作　　者：孙治富 王可欣 韩娜 冯海田 乔俊杰 张‧伟 SUN Zhifu;WANG Kexin;HAN Na;FENG Haitian;QIAO Junjie;ZHANG Wei(Tsingtao Brewery Co.,Ltd.,Qingdao 266071,Shandong,China)

机构地区：[1]青岛啤酒股份有限公司,山东青岛266071

出　　处：《中外酒业》2024年第9期26-33,共8页Global Alcinfo

摘　　要：采用工艺优化后的麦芽进行小麦啤酒生产,发酵液容量突破了200kL。实验结果表明:发酵液位高度对酯类含量影响明显,建议发酵液高度不超过12米。通过调整充氧量和酵母与氧接触时间使酒液醇酯比保持在一定要求范围内。Using optimized malts for wheat beer production,the fermentation liquid capacity exceeds 200kL.The experimental results show that the fermentation liquid level height has a significant impact on ester content,and it is recommended that the fermentation liquid height should not exceed 12 meters.By adjusting the oxygen filling amount and the contact time between yeast and oxygen,the ratio of alcohol ester is maintained within a certain required range.

关 键 词：小麦啤酒 高级醇:酯:醇酯比 

分 类 号：TS2[轻工技术与工程—食品科学与工程]