响应面法优化修道院强烈艾尔啤酒酿造工艺的研究

以皮尔森麦芽、特种麦芽和酒花为原料，选用上面艾尔酵母BE-256经二次发酵，酿制高酒精度的修道院强烈艾尔啤酒。 以感 官评分为评价指标，通过单因素试验研究发酵温度、加糖量及酒花干投量对啤酒感官品质的影响，在此基础上以感官评分为响应值， 建立响应面模型优化啤酒酿造的工艺条件。 结果表明，修道院强烈艾尔啤酒的最佳酿造工艺条件为发酵温度20 ℃，加糖量3.04%，酒 花干投量0.42 g/L。 在此优化条件下，啤酒的感官评分为92.8分，外观呈琥珀色，泡沫丰富细腻，香气宜人，酒体醇厚，杀口力强。

Optimization of brewing process of Abbey Strong Ale Beer by response surface methodology

Using pilsner malt, special malt and hops as main raw material, Abbey Strong Ale Beer with high alcohol content was fermented by top yeast Ale BE-256 with secondary fermentation. The effects of fermentation temperature, sugar addition and dry hopping addition on sensory evaluation of Abbey Beer were studied through single factor tests. On the basis, using sensory evaluation score as response value, the optimal brewing technology of beer was optimized by response surface methodology. The results showed that the optimal process conditions of Abbey beer were determined as follows: fermentation temperature 20 ℃, sugar addition 3.04%, dry hopping addition 0.42 g/L. Under the conditions, the sensory score of Abbey beer was 92.8. It had bright amber appearance, rich and fine foams, pleasant aroma, mellow body with good mouthfeel.