| 麦汁混浊原因及主要解决措施 |
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| 引用本文： | 马跃全,胡海明.麦汁混浊原因及主要解决措施[J].酿酒科技,2006(8):79-81. |
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| 作者姓名： | 马跃全 胡海明 |
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| 作者单位： | 华润雪花啤酒吉林有限公司,吉林,132026 |
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| 摘 要： | 麦汁产生混浊的原因主要有原料（麦芽、大米、玉米、酒花）质量、原料粉碎度、糖化工艺、过滤条件（入醪刀速、阀门开度、耕糟刀高度）、煮沸条件（煮沸强度、麦汁pH、煮沸时间）、回旋沉淀效果等。解决麦汁混浊的主要措施：包括提高麦芽、辅料以及酒花的质量;控制麦芽和辅料的粉碎度;控制糖化工艺、麦汁过滤洗糟和麦汁煮沸条件及沉淀冷却效果。（孙悟）
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| 关 键 词： | 麦汁 混浊原因 解决措施 |
| 文章编号： | 1001-9286(2006)08-0079-03 |
| 收稿时间： | 2006-06-01 |
| 修稿时间： | 2006年6月1日 |
Causations of Wort Turbidity & Its Main Solutions |
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| MA Yue-quan,HU Hai-ming.Causations of Wort Turbidity & Its Main Solutions[J].Liquor-making Science & Technology,2006(8):79-81. |
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| Authors: | MA Yue-quan HU Hai-ming |
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| Affiliation: | Huarun Snow Beer Jilin Co. Ltd., Jilin 132026, China |
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| Abstract: | The causations of wort turbidity mainly cover raw materials quality(malt,rice,corn,and hops),grinding degree of raw materials,saccharifying techniques,filtration conditions(cutter speed for mash entry,threshold opening),boiling conditions(boiling intensity,wort pH vale and boiling time),and convolution precipitation effects etc.Its main solutions include the following measures: improve the quality of wort and auxiliary raw materials and hops,proper control of the grinding degree of wort and auxiliary raw materials,appropriate management of saccharifying techniques and wort filtration and wort boiling conditions,and precipitate cooling.(Tran.by YUE Yang) |
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| Keywords: | wort causation of turbidity solution |
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