青稞精酿啤酒酿造工艺优化

以大麦芽、青稞为原料，制备青稞精酿啤酒，以感官评分为响应值，通过单因素试验和响应面法对青稞精酿啤酒酿造工艺进行优化，并对青稞精酿啤酒的基本指标和生物活性物质进行分析。结果表明，青稞精酿啤酒的最佳酿造工艺条件为：酒花添加量2 g/L，初始麦汁浓度14 °P，主发酵温度12 ℃。在此优化条件下，青稞精酿啤酒的感官评分为86.7分，外观鲜亮金黄，泡沫细腻，香气丰富，杀口力强。青稞精酿啤酒的酒精度为5.28%vol，β-葡聚糖、总黄酮和γ-氨基丁酸含量分别为（124.26±9.74）mg/L、（138.65±2.07）mg/L和（81.79±6.37）mg/L。     

5种精酿啤酒的比较试验

为了探讨精酿啤酒的工艺和口味区别,对德式小麦啤酒、塞尚啤酒、英式棕色艾尔啤酒、美式IPA啤酒和咖啡世涛啤酒5种特点鲜明的精酿啤酒进行了小型酿造试验,结果表明,英式棕色艾尔啤酒品评得分最高,其原麦汁浓度为12.25°P,色度13.2 EBC,酒精度5.0%vol。     

仙人掌果精酿啤酒发酵工艺及其品质分析

以仙人掌果、大麦芽、酒花等为原料,开发仙人掌果精酿啤酒。采用单因素试验探讨仙人掌果汁添加量、原麦汁浓度、酒花添加量对仙人掌果精酿啤酒感官评价的影响,应用正交试验确定发酵工艺,并对其品质分析。结果表明,发酵过程中各因素对感官评价的影响大小为:仙人掌果汁添加量酒花添加量原麦汁浓度;最佳发酵工艺为:仙人掌果汁添加量5%、原麦汁浓度12°P、酒花添加量为0.20%。此工艺制得仙人掌果精酿啤酒的感官综合得分为92.6分,其理化指标和卫生指标均符合国家标准,是一款独具特色的精酿啤酒。本研究结果为仙人掌果精酿啤酒的工业化生产提供技术支撑。     

蜂蜜艾尔精酿啤酒酿造工艺研究

以澳洲淡色艾尔大麦芽、澳洲水晶焦香麦芽、酒花和蜂蜜为原料,选用上面发酵的WB06型艾尔酵母进行发酵,酿制蜂蜜艾尔 精酿啤酒。以感官评分为评价指标,通过单因素试验和响应面试验研究了原麦汁浓度、发酵温度、葡萄糖添加量及蜂蜜添加量对蜂蜜 艾尔精酿啤酒感官品质的影响。结果显示,蜂蜜艾尔精酿啤酒的最佳酿造工艺条件为：原麦汁浓度12.56 °P,发酵温度18 ℃,葡萄糖添 加量7 g/L,蜂蜜添加量3.05%。 采用该工艺条件酿造的蜂蜜艾尔精酿啤酒产品,各项指标符合GB/T 4927—2008《啤酒》中特种啤酒质 量要求,啤酒的感官评分为96.64分,酒体呈琥珀色,泡沫丰富细腻,挂杯持久,麦香、酒花、蜂蜜香气协调,口感细腻,酒体饱满。     

石榴精酿啤酒酿造工艺优化的研究

以石榴和大麦芽为主要原料,对石榴精酿啤酒进行发酵工艺优化。通过单因素试验研究原麦汁浓度、石榴汁添加量、石榴汁添加时间对石榴精酿啤酒品质的影响,以响应面法进行优化设计,以感官评分为响应值,进行发酵工艺优化。最佳发酵工艺为:原麦汁浓度为11.2 °P、石榴汁添加量为11.3%、石榴汁添加时间为主发酵第5天,在此条件下进行100 L发酵罐放大试验,获得了一款外观呈宝石红色,泡沫洁白细腻,口味纯正,酸甜爽口,有明显酒花香气的精酿啤酒。     

精酿啤酒研究进展

精酿啤酒越来越受到消费者热捧,通过对精酿啤酒的现状分析,对发酵工艺提出一些改进措施,为精酿啤酒的生产提供一些合理建议。     

不同种类麦芽对下面发酵啤酒酿造风味的影响

为了从源头控制下面发酵啤酒的发酵生产并提高其品质,通过啤酒发酵模拟体系,系统评价英国麦芽（Eng）、加拿大麦芽（Can）和德国麦芽（Ger）对下面发酵啤酒酿造风味的影响。分别测定了3种麦芽的品质指标及所酿啤酒的理化指标;并采用顶空固相微萃取（HS-SPME）和气相色谱质谱联用（GC-MS）法检测了所酿啤酒中风味物质组成和含量上的差异。结果表明,加拿大麦芽的库尔巴哈值（45%）、浸出率（≥77%）、糖化力（414 WK）和α-氨基酸态氮（118 mg/L）等品质指标和酒精度（2.97%vol）、原麦汁浓度（8.63 °P）、实际浓度（2.76%）、外观浓度（1.17%）、实际发酵度（67.97%）和外观发酵度（86.41%）等所酿啤酒的理化指标适中,啤酒中风味物质种类多样（75种）、相对含量丰富（271.82%）、比例协调,是最适合酿造Lager啤酒的麦芽种类。该结果可为高品质啤酒的工业化生产提供理论依据。     

浅论12°P白啤酒的酿造

浅论１２Ｐ白啤酒的酿造周建华隋书文王炳海孙世安陈世新山东烟台市中策啤酒有限公司（２６４００１）白啤酒以小麦芽为主要原料，大麦芽、酒花为辅料，经糖化、加上面酵母在较高温度下发酵，精酿而成的低酒精度的饮料酒。①配料：小麦芽５０％～６０％，大麦芽５０％～...     

克朗斯 助力客户高质量发展

<正>一、青啤公司精酿啤酒花园青啤公司在青岛新建西海岸精酿啤酒花园,为精酿爱好者打造全新体验,为中国精酿行业树立新的标杆。这里是啤酒爱好者的天堂,在这可以品尝各种啤酒品种,参观生产流程,体验中国的啤酒文化。这里还铺设了一部分玻璃地面,参观者可以看到下方的啤酒发酵设备。总计酿造24款不同的啤酒,直接在精酿啤酒花园内出售。青岛啤酒是中国第二大啤酒集团,位居全球前五名。公司于2021年开始启动供货商选择流程,对于这个行业标杆项目,大量的国内外供货商参与竞争。经过多轮竞价,     

发酵过程中酒精浓度对啤酒酵母菌株SC-9的影响

酵母菌株SC-9是经过筛选得到的适用于高酒精度啤酒生产的菌株。研究了发酵过程中高酒精浓度对该菌株的影响。结果表明,酵母菌株SC-9最少可耐受16.35%vol的酒精浓度,但当酒精浓度≥14%vol时,酵母活性和耗糖速率明显下降,糖对酒精的转化率也随之降低。     

Screening of new strains of Saccharomycodes ludwigii and Zygosaccharomyces rouxii to produce low‐alcohol beer

Low‐alcohol beer (0.5–1.2% v/v ethanol) is a less common brewing industry output than standard beer but there is an increasing interest in this product, as evidenced by increased attention to health and safety and government policies on alcohol and diet. The main challenge in the production of low‐alcohol beer is the achievement of a product as similar as possible to regular beer, particularly concerning the content of the volatile compounds. These compounds can be lost during the physical removal of alcohol by dialysis, reverse osmosis and vacuum rectification. Consequently, an alternative technique is the use of biological methods, which involve the employment of non‐conventional yeasts. In this paper, 11 non‐conventional yeast strains were tested for low‐alcohol beer production. The strains used belonged to two different species: Saccharomycodes ludwigii and Zygosaccharomyces rouxii. The beer samples produced by these strains were analysed for their ethanol content and main volatile compounds. The S. ludwigii strains were more suitable for brewing low‐alcohol beer, especially strain DBVPG 3010, which also showed a higher content of esters and a lower amount of diacetyl compared with previous reports. The Z. rouxii strains produced an ethanol and diacetyl content above the taste threshold. This screening project can be considered as a first step towards the production of low‐alcohol beer by means of new selected non‐conventional yeasts. Copyright © 2015 The Institute of Brewing & Distilling     

Does the origin of inputs and processing matter? Evidence from consumers’ valuation for craft beer

In this study we aim at exploring consumer valuation for craft beer brewed locally and made with locally grown hops. The research is motivated by the fact that, although existing literature shows that consumers generally pay a price premium for locally produced foods or those made with local ingredients, it is still unclear how consumers value localness of production (i.e., brewing location) over localness of inputs (i.e., hops origin) and whether consumers value these attributes as either complements or substitutes. Moreover, little is still known regarding consumer preference for local ingredients in beer. Thus, we address these research questions by means of a choice experiment survey on craft beer consumers in the State of Indiana, United States. Results show that consumers have the highest willingness to pay for craft beer brewed in-state, but preferences over hops origin are heterogeneous. We find evidence of complementarity between brewing and hops origins among frequent craft drinkers and evidence of substitution between these claims for casual drinkers. Segmenting consumers based on how they define local beer, we find one consumer segment that has the highest willingness to pay for beer brewed in-state and made with hops that are grown in-state. These results can inform product differentiation, marketing, and pricing strategies. They are also relevant to state policymakers supporting local hops production and local brewing.     

Alcohol-free and low-alcohol beers: Aroma chemistry and sensory characteristics

Alcohol-free beers have gained popularity in the last few decades because they provide a healthier alternative to alcoholic beers and can be more widely consumed. Consumers are becoming more aware of the benefits of reducing their alcohol consumption, and this has increased the sales of nonalcoholic alternatives. However, there are still many challenges for the brewing industry to produce an alcohol-free beer that resembles the pleasant fruity flavor and overall sensory experience of regular beers. The aim of this review is to give a comprehensive overview of alcohol-free beer focusing on aroma chemistry. The formation of the most important aroma compounds, such as Strecker aldehydes, higher alcohols, and esters, is reviewed, aiming to outline the gaps in current knowledge. The role of ethanol as a direct and indirect flavor-active compound is examined separately. In parallel, the influence of the most common methods to reduce alcohol content, such as physical (dealcoholization) or biological, on the organoleptic characteristics and consumer perception of the final product, is discussed.     

Beer choice and consumption determinants when craft beers are tasted: An exploratory study of consumer preferences

The aim of this paper is to study the emerging craft beer industry from a consumer preference perspective. The craft beer industry is one of the growing segments in the beverage industry and its increasing popularity also affects individuals’ commercial beer preferences and consumption trends, although no empirical study has yet been carried out in Europe on this topic. Our exploratory study is aimed at comparing the “purely” commercial beer consumer profile with that of commercial beer consumers who have already tasted craft beers. It was observed that aroma and perceived quality, as well as the preference for draft beer, drinking beer frequently or by oneself are all factors that explain the propensity of “purely” commercial beer drinkers to taste craft beer. It was also found that beer consumers’ evaluations of characteristics and brands differed depending on whether they had previously tasted craft beer or not. Moreover, craft beer is chosen according to different flavor preferences compared to commercial beer, it is mainly drunk by frequent beer drinkers in pubs and with family members and it is perceived to be of higher quality than commercial beer due to the raw materials used for brewing and its overall quality. These results can help both new entrepreneurs in the craft beer segment as well as big manufacturing firms in trying to better understand this new consumption trend in order to meet the new needs and preferences of beer consumers.     

安琪啤酒活性干酵母在啤酒生产中的应用

安琪啤酒活性干酵母是湖北安琪酵母股份有限公司运用现代生物高新技术开发出的新一代啤酒酵母菌种，具有耐高温、耐乙醇、耐高渗透压等特点。经多次实验证明，此菌种可在不同的发酵起始温度下发酵生产啤酒，便于生产工艺控制，弥补了传统啤酒生产工艺的不足，提高了生产效率，降低了生产成本。     

Common wheat (Triticum aestivum L.) and its use as a brewing cereal – a review

Wheat (Triticum aestivum L.) has a long tradition as a raw material for the production of malt and beer. Nevertheless, it has been studied to a much lesser extent than barley, which is the number one brewing cereal. The protein content of wheat ranges from about 6 to 20%, depending on the variety and baking characteristics, as well as on environmental conditions during growth. Since wheat is the most used cereal in the baking industry, the focus of wheat breeding and research has been about optimization for baking purposes (i.e. high protein content, stable falling numbers, constant baking qualities). It is well known that wheat varieties with a high protein content lead to problems in the brewing process. Therefore, varieties with a low protein content and with low viscosity values are favoured for malting and brewing. Since wheat beer yield has nearly doubled from 1990 to 2009, and is still increasing, more focus has been placed on conducting research on wheat for the malting and brewing industry. Currently, every tenth beer sold in Germany is a wheat beer. Therefore, it is of major interest to screen wheat varieties for brewing processability and to give more focus to wheat as a brewing cereal. In this review, a detailed characterization of wheat is given, particularly in regard to carbohydrates, pentosans, protein fractions and enzymes. The impact of wheat and its quality on the malting and brewing process is reviewed. Copyright © 2014 The Institute of Brewing & Distilling     

三种不同酵母对啤酒发酵及风味的影响

本实验采用Y1110、安琪、模式三种不同的啤酒酵母,在同种工艺条件下测定发酵过程中α-氨基氮(α-AN)、pH、双乙酰、高级醇等指标,并比较三种不同啤酒的风味物质含量。结果表明:Y1110增殖最快,α-AN和pH值下降最快,双乙酰还原较快,后酵结束双乙酰含量最低,啤酒样品含醇量较高,适于醇厚型啤酒酿造;安琪酵母增殖最慢,α-AN和pH值下降最慢,啤酒样品含酯量较高,适于淡爽型啤酒酿造;模式酵母酯类与醇类含量都很高,不适于实际生产。     

The Horace Brown Medal Lecture: Forty Years of Brewing Research

Horace Brown spent fifty years conducting brewing research in Burton‐on‐Trent, Dublin and London. His contributions were remarkable and his focus was to solve practical brewing problems by employing and developing fundamental scientific principles. He studied all aspects of the brewing process including raw materials, wort preparation, fermentation, yeast and beer stability. As a number of previous presenters of the Horace Brown Lecture have discussed Brown's achievements in detail, the focus of this paper is a review of the brewing research that has been conducted by the author and his colleagues during the past forty years. Similar to Horace Brown, fundamental research has been employed to solve brewing problems. Research studies that are discussed in this review paper include reasons for premature flocculation of ale strains resulting in wort underattenuation including mechanisms of co‐flocculation and pure strain flocculation, storage procedures for yeast cultures prior to propagation, studies on the genetic manipulation of brewer's yeast strains with an emphasis on the FLO1 gene, spheroplast fusion and the respiratory deficient (petite) mutation, the uptake and metabolism of wort sugars and amino acids, the influence of wort density on fermentation characteristics and beer flavour and stability, and finally, the contribution that high gravity brewing has on brewing capacity, fermentation efficiency and beer quality and stability.