| 高浓酿造技术研究进展 |
| |
| 引用本文： | 万永泉,于世敏. 高浓酿造技术研究进展[J]. 酿酒科技, 2002, 0(1): 56-58 |
| |
| 作者姓名： | 万永泉 于世敏 |
| |
| 作者单位： | 青岛啤酒股份有限公司科研中心,山东青岛,266061 |
| |
| 摘 要： | 高浓酿造技术的主要优点通过有效降低糖化的用水，仅利用现有糖化、发酵和储存设备即可大幅度提高啤酒产量，缺点包括：降低糖化锅原料及煮锅酒花利用率，泡沫稳定性下降，酸洗效应，降低酵母存活率，酵母回用代数下降以及需要及时调整麦汁中二阶离子的浓度。
|
| 关 键 词： | 啤酒酿造 高浓缩酿造 技术特点 研究研究 |
| 文章编号： | 1001-9286(2002)01-0056-03 |
| 修稿时间： | 2001-09-19 |
Recent Developments in High Gravity Brewing |
| |
| WAN Yong-quan and YU Shi-min. Recent Developments in High Gravity Brewing[J]. Liquor-making Science & Technology, 2002, 0(1): 56-58 |
| |
| Authors: | WAN Yong-quan and YU Shi-min |
| |
| Abstract: | The major advantage of high gravity brewing is that by reducing the amount of water in the mash,the production can be increased without expanding existing brewing, fermenting and storage facilities. Disadvantages include decreasing of brewhouse material efficiency and kettle hop utilization, reducing of foam stability,viability and vitality, variable reactions to acid washing, a requirement for adjustments in the wort divalent composition, and a need to reduce the number of yeast generation as the wort gravity grows. |
| |
| Keywords: | beer brewing high gravity brewing advantages disadvantages |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ |
