摘要
麦汁产生混浊的原因主要有原料(麦芽、大米、玉米、酒花)质量、原料粉碎度、糖化工艺、过滤条件(入醪刀速、阀门开度、耕糟刀高度)、煮沸条件(煮沸强度、麦汁pH、煮沸时间)、回旋沉淀效果等。解决麦汁混浊的主要措施:包括提高麦芽、辅料以及酒花的质量;控制麦芽和辅料的粉碎度;控制糖化工艺、麦汁过滤洗糟和麦汁煮沸条件及沉淀冷却效果。(孙悟)
The causations of wort turbidity mainly cover raw materials quality （malt, rice, corn, and hops）, grinding degree of raw materials, saccharifying techniques, filtration conditions （cutter speed for mash entry, threshold opening）, boiling conditions （boiling intensity, wort pH vale and boiling time）, and convolution precipitation effects etc. Its main solutions include the following measures： improve the quality of wort and auxiliary raw materials and hops, proper control of the grinding degree of wort and auxiliary raw materials, appropriate management of saccharifying techniques and wort filtration and wort boiling conditions, and precipitate cooling. （Tran. by YUE Yang）
出处
《酿酒科技》
北大核心
2006年第8期79-81,共3页
Liquor-Making Science & Technology
关键词
麦汁
混浊原因
解决措施
wort
causation of turbidity
solution
