摘要
高浓酿造技术的主要优点是通过有效降低糖化用水 ,仅利用现有糖化、发酵和储存设备即可大幅度提高啤酒产量。缺点包括 :降低糖化锅原料及煮沸锅酒花利用率、泡沫稳定性下降、酸洗效应、降低酵母存活率、酵母回用代数下降以及需要及时调整麦汁中二价离子的浓度。
The major advantage of high gravity brewing is that by reducing the amount of water in the mash,the production can be increased without expanding existing brewing, fermenting and storage facilities. Disadvantages include decreasing of brewhouse material efficiency and kettle hop utilization, reducing of foam stability,viability and vitality, variable reactions to acid washing, a requirement for adjustments in the wort divalent composition, and a need to reduce the number of yeast generation as the wort gravity grows.
出处
《酿酒科技》
2002年第1期56-58,共3页
Liquor-Making Science & Technology
