摘要
麦汁煮沸是啤酒生产的一个重要环节 ,煮沸过程影响着啤酒风味老化前驱物质的形成。避免过高的热负荷、隔氧煮沸、有效去除麦汁固形物等方法 ,可以减少麦汁中的羰基化合物的含量 ,从而提高啤酒的风味稳定性。
Wort boiling is an important process in beer brewing. Wort boiling has a significant effect on the precursors forming of staling flavour substances in beer. Avoiding over-heat treatment,keeping away from oxygen in boiling, and removing suspensive solids effectively from wort can decrease the concentration of carbonyl compound, and improve beer flavour stability.
出处
《酿酒科技》
2000年第6期60-62,共3页
Liquor-Making Science & Technology
