摘要
有机酸是啤酒中的主要呈味物质,其含量和麦汁组成有着较密切的关系。麦汁中糖组成及氨基酸组成的改变,都会引起有机酸含量的变化,通过试验发现不同糖组成含量影响着有机酸的含量,同时氨基酸含量的高低也影响着啤酒最终的pH和总酸。
Organic acids in beer are one of important flavor substances, which have more closely related to the composition of wort. By changing the composition of sugar and amino acids of wort, found that different sugar content with the content of organic acids, and found that the level of amino acids content affect the ultimate pH and total acidity of the beer.
出处
《酿酒》
CAS
2008年第1期54-56,共3页
Liquor Making
关键词
麦汁
氨基酸
糖组成
有机酸
wort
amino acids
sugar content
organic acids
