摘要
啤酒色度和苦味值是容易被人们忽视的两个指标 ,但这两个指标很大程度上反映出产品的质量 ,应引起重视。影响色度的因素有麦汁色度 ,其涉及到原料及配比、酿造用水、糖化方法、pH值、糖化过程的生化反应、过滤质量、麦汁煮沸、酒花及酒花制品、添加剂等 ;酿造过程中的氧化作用 ,应尽量减少与氧的接触 ;发酵工艺条件 ;过滤介质的吸附能力及灌装杀菌和瓶颈空气含量。影响苦味值的因素有麦汁苦味值 ,包括酒花及制品质量、酒花添加量、酒花浸提时间、麦汁pH值、煮沸强度等。(庞晓)
The colourity & bitterness of beer, two indexes easily neglected by people, should provoke more concerns because of their reliable reflections of products quality. The influential factors to the colourity are as follows: the wort colourity which involved in raw materials and their proportioning, water for brewing, saccharifying techniques, pH values, biochemical reaction in saccharification, filtering quality, wort boiling, hops, hops products and additives; the oxidation in brewing which required least contact with oxygen; fermentation technical conditions; and the absorbability of filtering mediums and pouring sterilization and aircontent in bottleneck . The influential factors to the bittrerness are as follows: the bitterness of wort including the quality of hops products, the addition quantity of hops, steeping time of hops , pH value of wort and the boiling intensity etc.(Tran.by YUE Yang)
出处
《酿酒科技》
2002年第1期54-55,58,共3页
Liquor-Making Science & Technology
