摘要
对比了3种上面发酵活性干酵母小麦啤酒的酿造性能和成品指标,结果表明,3种干酵母各具特性,但均表现出发酵速度快、双乙酰还原性能好(发酵9 d,双乙酰都可下降至0.1 mg/L以下)、适宜较高温度20℃发酵等特点。成品小麦啤酒酯香醇厚,口味柔和,具有小麦啤酒特有的丁香风味等特点,质量指标均达到国内小麦啤酒标准(GB 4927—2008)。
The brewing characters of three top-fermenting activity dry yeasts for wheat beer brewing and the quality indexes of corresponding beer were compared. The results showed that the three yeasts had various fermentation performances, with high fermentation rate, good diacetyl reducibility （fermentation 9 d, down to 0.1 mg/L） and high fermentation temperature of 20 ℃, etc. Besides, final beers had strong ester aroma, mellow taste, and special clove flavor. The quality and brewig property of activity dry yeasts could meet the requirement of the domestic beer level （GB 4927-2008）.
出处
《食品工业》
CAS
北大核心
2016年第11期62-66,共5页
The Food Industry
关键词
上面发酵活性干酵母
小麦啤酒
酿造特性
top-fermenting activity dry yeast
wheat beer
brewing character
