摘要
研究了应用麦汁澄清剂对麦汁的澄清作用,对其用量、除浊效果进行测试对比。分别取麦汁(11度)200ml加入6只250ml量筒,添加麦汁澄清剂0.2ml、0.4ml、0.6ml、0.8ml和1.0ml,混匀后于10℃静置18h。结果表明,最佳使用量为0.5ml,麦汁清亮透明,澄清效果好,保质期可延长50～60天,啤酒泡持性不受影响,可应用于生产。
The clarifying functions of wort clarificant on wort were studied and its using amount and effects of removing precipitate were tested and contrasted. Six 250ml graduated cylinders were filled with 200ml 11 P wort, added 0.2ml, 0.4ml, 0.6ml, 0.8ml, 1.0ml wort clarificant respectively, and the mixture were well mixed and kept still for 18h at 10℃. The results indicated that good effects were obtained, the quality guarantee period could prolong 50-60 days, the characteristics of beer were not affected and the wort clarificant could be used in beer-brewing.(Tran.by YUE Yang)
出处
《酿酒科技》
2000年第2期62-63,共2页
Liquor-Making Science & Technology
