摘要
随着消费结构和消费群体的变化,以及消费者的消费意识和消费品位的不断提高,对啤酒的典型性、产品的风格要求也越高。可通过控制啤酒的发酵度,改善和提高啤酒的口感、风味的稳定性,提高产品的质量;重要措施有:对酵母菌株进行选育、驯化和纯化;调整合适的糖化生产工艺和发酵工艺,有效控制通氧量、发酵温度、酵母接种量及各项发酵条件,控制啤酒高级醇含量,掌握啤酒与氧含量之间的关系;定期组织品评人员对啤酒进行品评,遵循PD C A循环的原则等。(孙悟)
The changes of consumption structure and consumption groups and the continuous upgrade of consumer＇s consumption attitude and consumption grade asked for higher requirements on beer typicality and beer style. Beer taste, the stability of beer flavor, and beer quality could be improved through the control of fermenting degree and the relative impor- tant measures were as follows： breeding and domestication and purification of yeast strains; regulation of appropriate sac- charifying techniques and fermenting techniques to control effectively oxygen flow volume, fermenting temperature, yeast inoculation quantity and other fermenting conditions, and to make control of higher alcohols content in beer and to know the relations of beer and oxygen content; and beer evaluation by judges at regular intervals and following the principle of PDCA circulation etc.
出处
《酿酒科技》
北大核心
2006年第5期72-75,共4页
Liquor-Making Science & Technology
关键词
啤酒
发酵度
风格
稳定性
beer
fermenting degree
style
stability
