摘要
要提高啤酒的质量和生产效益,途径有很多,其中的发酵控制系统(Fermenting-Control-System)能使啤酒的发酵达到最佳化,在提高最终啤酒质量的同时,大大提高了生产效益,本文将详细剖析其运作模式。 原料质量的监控 用以生产啤酒的原料主要来自天然或农业产物,故其质量难免会出现季节性或地区性的波动,从而影响工艺的运作和最终产品的质量。观察发酵图就能立即发现潜在的发酵问题,再通过调整糖化和发酵程序,即能及时并有效地解决这方面的问题。
The Fermenting-Control-System provides an effective way for head brewers to judge the actual condition of the green beer in closed fermentation tanks and to control the fermentation process by regulating the temperature. As a result, these yield qualitative and financial improvements. In the text, we cover in detail the possibilities of upgrading beer quality resulting from the employment of this system.
出处
《中国食品工业》
1999年第3期42-43,共2页
China Food Industry
