应用糖浆高浓酿造啤酒的工艺浅析

高浓酿造啤酒起源于20世纪70年代美国和加拿大，现已遍及欧美啤酒行业。其优点有：(1)提高糖化和发酵设备利用率，节省投资；(2)降低能耗和成本；(3)提高糖分的转化率；(4)提高啤酒非生物稳定性和质量；(5)可添加稀释水、麦芽提取物、酒花萃取物及糖浆生产多类型产品，灵活性较大。缺点有：(1)酒花利用率低；(2)起泡性和稳定性下降；(3)对啤酒酵母有不利影响；(4)发酵时间延长；(5)对水质要求严格；(6)需调整原料、糖化工艺和发酵工艺；(7)长期生产需专门的糖浆贮存设备和糖浆添加泵；(8)不宜酿造浓醇型啤酒。

Investigation on the Application of Syrup in Beer Brewing by High Concentration Techniques

Beer brewing by high concentration techniques started in1970s in the United States and Canada and now the techniques were popular in European and American.The method had the following superiorities:1.it could improve the utilization rate of sacchar-ifying facilities and fermentation facilities so that the production cost greatly saved;2.it could reduce energy consumption and produc-tion cost;3.it could increase the conversion rate of sugar components;4.it could improve non-biological stability of beer and beer quality;5.the addition of dilution water,malt extractive,wort extractant and syrup could produce various kinds of beer products.However,the method also had the following disadvantages:1.lower utilization rate of wort;2.weakening of foaming capability and beer stability;3.infavorable effects on beer yeast;4.longer fermentation time ;5.strict requirement of water quality;6.adjustment of raw materials,saccharifying techniques and fermentation techniques required;7.professional syrup storage facilities and syrup addition pump required for long-term production;8.unsuitable for the production of beer of high alcohol content.(Tran.by YUE Yang)