啤酒瓶装线中装卸箱机新型抓瓶头的研制

本文通过分析啤酒瓶装线中装卸箱机现用抓瓶头存在的问题，提出了两种新型抓瓶头的设计方案，并分析了其结构特点和工作原理，通过样机的试制，表明：新型抓瓶头具有抓瓶可靠、耐磨损、寿命长等特点，并可应用于其它饮料瓶装线上，具有良好的应用前景。     

夏季啤酒双乙酰值反弹原因分析及其控制

阐述了啤酒中双乙酰的几种来源途径。重点对夏季生产中出现的啤酒双乙酰值反弹进行原因分析，并提出切实可行的控制方法。     

CONTROL OF THE DIMETHYL SULPHIDE CONTENT OF BEER BY REGULATION OF THE COPPER BOIL

In pilot brewing trials where wort boil time was varied from 15 min up to 2 hours the DMS contents of the resultant beers were greatly altered without substantial effect on many other aspects of beer quality. The worts were separately fermented by two yeast strains and a consistent difference between DMS levels of the pairs of beers was found which was almost independent of the boil time. The breakdown of the malt-derived DMS precursor in boiling wort was found to be a first order reaction having a rate constant of about 0.02 min^?1, implying a half life of about 35 min. The breakdown rate of S-methylmethionine in a boiling sucrose solution at pH 5.3 was similar. Free DMS was found to leave this wort substitute rapidly, again as a first order process, but with a rate constant of 0.18 min^?1 (t_1/2 ～ 4 min) when the evaporation rate was 17%/h.     

过滤和包装中采用CO_2抑制成品酒指标的反弹

采用纯度为99.7 %～99.9 %的CO2 背压过滤 ,压力≤0.10MPa ,滤酒温度为 -1.0～1.0℃ ;在压力≤0.10MPa下利用CO2 背压或补压 ,进行成品包装 ,可改变使用压缩空气背压生产啤酒引起的后期啤酒风味败坏现象。     

果味啤酒的研制

啤酒酿造过程中，添加水果原汁混合发酵生产水果汁啤酒，非生物稳定性差，采用碳酸饮料的啤酒酿造相结合的生产工艺，开发研制的果味酒泡沫洁白，挂杯，酸甜可口。     

双乙酰测定影响因素的研究

双乙酰是啤酒中重要的风味物质,它的含量是啤酒质量的一个重要指标。通过对不同样品,在不同的比色时间、不同的样品温度及新鲜程度条件下测定其吸光度,得出不同实验条件对测定结果的影响,以求在实验中掌握好其关键点,确保测定结果的准确性。     

DETERMINATION OF β-GLUCAN IN WORT AND BEER BY ITS BINDING WITH CALCOFLUOR,USING A FLUORIMETRIC FLOW-INJECTION-ANALYSIS (FIA) METHOD

The FIA-fluorimetric methods for the determination of β-glucan in worts and beers have been investigated, modified and improved. Fluorescence is excited by using a mercury lamp and a 338 nm band-pass excitation filter, and detected using a 425 nm long-pass emission filter. It has been found that an increase of the ionic strength of the eluent, up to a maxium of 1% Sodium Chloride, increases the range of β-glucan molecular weights effectively bound by Calcofluor. The influence of the low molecular weight components of wort and beer: dextrins, aminoacids, etc, has been studied and found that their effect is negligible. The interference of wort and beer colour on the measurement of β-glucan has been quantified and several approaches are given to overcome it. Thirty-six European beers have been analyzed for β-glucan content. The possible detection of the addition of exogenous β-glucanases to wort and beer is discussed.     

FLAVOUR CHARACTERIZATION BY TRAINED AND UNTRAINED ASSESSORS

The flavours of four beers were characterized by four panels of assessors, using a flavour profiling system. One panel carried out duplicate assessments. The results showed that training and experience improved reproducibility and discrimination, without distorting the general pattern of flavour terms reported. On the basis of the flavour profiles, the assessors could be divided into novices, those with some experience, and experts. Those novices likely to be good assessors could also be identified.     

野生酵母及其对啤酒生产的影响

讨论了啤酒生产常见野生酵母的种类及其对啤酒生产和质量的影响，并提出了野生酵母的检验和消除方法。     

PROANTHOCYANIDIN-FREE BARLEY—MALTING AND BREWING

Colloidal haze in beer is due to the precipitation of proteins by proanthocyanidins. Carlsberg Research Center reported in 1977 that the use of barley mutants which block the biosynthesis of catechins and proanthocyanidins in the grain prevents the formation of haze in beer. The results from ten years of malting and brewing research with proanthocyanidin-free barley and malt are reviewed.