摘要
啤酒酿造过程中经常出现一种现象,即清酒双乙酰值较低而成品啤酒中双乙酰成倍增长。本文就产生这种现象的原因进行了论述,提出了几点控制双乙酰反弹的措施。
It is common that during the production of beer that diacetyl value is low in clear wine but timely increases in produced wine. We discuss the causees in this paper and suggest some measures to control the reversion of diacetyl value.
出处
《四川食品与发酵》
2001年第4期52-55,共4页
Sichuan Food and Fermentation
