摘要
对高浓度酿造后稀释啤酒生产中稀释前后 ,以及稀释酒和非稀释酒的可凝固氮、pH值、苦味质、溶解氧进行了测定比较。重点研究了这些因素对酒的品质、风味和保质期的影响 ,并利用计算机对试验数据进行了一元和多元线性回归处理。
Solidifiable nitrogen, pH value, bitter substance and dissolved oxygen of predilute and postdilute beer as well as dilute and undilute beer were determined and compared. Effect of these factors on beer's quality, flavor and storing time were emphasistically studied. And the experimental data had been processed in term of unitraily and multily linear regression by computer.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2000年第5期46-51,共6页
Food and Fermentation Industries
关键词
高浓酿造
保质期
线性回归
啤酒
稀释
品质
high concentration brewage, storing time, linear regression
