摘要
延长煮沸时间和增加煮沸温度可降低麦芽汁凝固氮含量,但会增加麦汁色度;单宁的理想添加浓度为60mg/kg;添加复合硅胶可吸附沉淀部分蛋白质颗粒,降低啤酒色度,提高啤酒非生物稳定性。(孙悟)
The prolonging of b oi ling time and the enhance of boiling temperature could decrease the content of c oncretionary nitrogen in wort but would increase wort colority on the other hand .The ideal concentration of tannin for addition was60mg/kg.And the addi-ti on of composite silica gel could absorb precipitating protein,reduce beer color ity,and improve beer nonbiological stability.(Tran.by YUE Yang)
出处
《酿酒科技》
2004年第2期67-68,共2页
Liquor-Making Science & Technology
关键词
麦汁
煮沸
凝固氮
w ort
boiling
concretionary nitrogen
