摘要
针对啤酒中高级醇含量过高,引起头疼和口感粗糙等问题,综述了啤酒中高级醇的影响因素及通过控制生产原料、糖化工艺、发酵过程中的发酵温度来降低其含量的措施。
The excessive content of higher alcohols in the beer can result in headache and rough taste. This article summarizes the influential factors on higher alcohols in the beer. By controlling brewing materials, mashing technology, especially the fermentation temperature in the process of fermentation, the content of higher alcohols in the beer can be decreased.
出处
《食品与药品》
CAS
2007年第11A期46-49,共4页
Food and Drug
关键词
高级醇
头疼
口感粗糙
发酵温度
higher alcohols
headache
rough taste
fermentation temperature
