| 保持啤酒风味稳定性的机理与方法 |
| |
| 引用本文： | 陈忠军 李永政. 保持啤酒风味稳定性的机理与方法[J]. 酿酒科技, 1999, 0(6): 71-72 |
| |
| 作者姓名： | 陈忠军 李永政 |
| |
| 作者单位： | 内蒙古农业大学食品系!内蒙010018(陈忠军),烟台市中远啤酒有限公司!山东264005(李永政,初荣),内蒙古青山乳业股份有限公司!内蒙010020(李春罡) |
| |
| 摘 要： | 啤酒罐装后口味的退化与两个化学反应有关 :氧化反应和光化学反应。从这两个反应角度指出造成风味退化的原因 ,以及保持风味稳定性可采取的方法
|
| 关 键 词： | 啤酒 风味稳定性 化学反应 |
Mechanisms and Methods of Keeping the Stability of Beer Flavor |
| |
| CHEN Zhong-jun,LI Yong-zheng,CHU Rong and LI Chun-gang. Mechanisms and Methods of Keeping the Stability of Beer Flavor[J]. Liquor-making Science & Technology, 1999, 0(6): 71-72 |
| |
| Authors: | CHEN Zhong-jun LI Yong-zheng CHU Rong LI Chun-gang |
| |
| Affiliation: | CHEN Zhong-jun1,LI Yong-zheng2,CHU Rong2 and LI Chun-gang3 |
| |
| Abstract: | The change of beer flavor is concerned about two chemical reactions after beer is packed.The reasons are oxidation and photochemical action.It was pointed out that the disadvantageous factors which change the beer flavor and the measure of keeping the stability of flavor was found out in this article. |
| |
| Keywords: | beer stability of flavor chemical reaction |
| 本文献已被 CNKI 维普 等数据库收录！ |
