摘要
探讨了小麦啤酒的生产工艺。糖化采用一次煮出糖化法 ,程序升温进行蛋白休止。采用上面发酵酵母 ,2 2～ 2 3℃高温发酵 ,其发酵度快 ,双乙酰还原迅速 ,成品双乙酰含量低。此发酵工艺所生产的啤酒新颖独特 ,风味上较普通大麦啤酒有显著特点。
We studied the fermentation processes of wheat beer.A mashing method-SINGLE DECOCTION MASHING was used.Raising the temperature programmely to enhance the hydrolysis of proteins.The top fermentative yeast was also used.The temperature was so high as 22-23℃ that it can ferment and reduce the vicinal deketone faster.The product contained low levels of the vicinal deketone.With this fermentation process,we get a new type of wheat beer with flavour different to that of ordinary barley beer.
出处
《酿酒》
CAS
2000年第5期57-61,共5页
Liquor Making
关键词
小麦啤酒
蛋白休止
上面酵母
高温发酵
wheat beer
protein hydrolysis
top fermentative yeast
high temperature fermentation
