工坊啤酒酿造工艺研究  

Research on Brewing Technology of Craft Beer

作　　者：王艳玮 马兆立[1] WANG Yan-wei;MA Zhao-li(Chemistry and Chemical Engineering School of Qingdao University,Qingdao 266071,China)

机构地区：[1]青岛大学化学化工学院,山东青岛266071

出　　处：《山东工业技术》2024年第5期46-50,共5页Journal of Shandong Industrial Technology

摘　　要：以小麦啤酒、大麦啤酒和黑啤酒为研究对象,通过实践探索原料配比、酒花配比、糖化工艺和发酵工艺等对啤酒口感及理化性能的影响。实践证明,按照小麦啤酒(澳麦芽:小麦芽:浅焦香麦芽=1:1:0.027),大麦啤酒(澳麦芽:小麦芽=5:1),黑啤酒(澳麦芽:小麦芽:浅焦香麦芽:黑麦芽=10:2:3:1)的原料比例进行配比;粉碎时颗粒粒径大小控制在1 mm~2 mm;分阶段控温进行糖化和发酵;麦汁煮沸时蒸发量控制在10%左右,可获得优级工坊啤酒。This article takes wheat beer,barley beer,and dark beer as research objects,and explores the effects of raw material ratio,hop ratio,saccharification process,and fermentation process on the taste and physicochemical properties of beer through practice.Practice has proven that according to the raw material ratios of wheat beer(Australian malt:wheat malt:light roasted malt=1:1:0.027),barley beer(Australian malt:wheat malt=5:1),and black beer(Australian malt:wheat malt:light roasted malt:black malt=10:2:3:1),the particle size of the crushed particles is about 1mm~2 mm,and the saccharification and fermentation are carried out in stages with temperature control.The evaporation rate during wort boiling is controlled at around 10%to obtain high-quality craft beer.

关 键 词：工坊啤酒 糖化 发酵 

分 类 号：TS261.4[轻工技术与工程—发酵工程]