响应面法优化浑浊IPA酿造工艺

以加麦麦芽,燕麦片,小麦及酒花为主要原料,选用Londonale酵母,在发酵过程中进行酒花干投,酿制浑浊度较高的IPA。以感官评分为主要评价指标,通过对燕麦比例、酵母添加量、酒花添加量等单因素试验,研究其对浑浊IPA感官品质的影响,并建立相应的响应面模型优化浑浊IPA的酿造工艺条件。结果表明:酒花添加量对浑浊IPA的影响最大,浑浊IPA最佳工艺参数为燕麦比例15%,发酵温度20℃,封罐后酒花干投量6 g/L。使用此最佳工艺参数得到的啤酒的感官评分为91.5分,颜色成琥珀色,酒体浑浊,突出浓郁的热带水果味,而苦度普遍比较收敛,易于入口,酒体醇厚。

Optimization of Brewing Process of Hazy IPA by Response Surface Methodology

Using Canada malt,flaked oats,wheat and hops as the main raw materials,dry hopped during the fermentation,londonale yeast was selected to make IPA with high turbidity.Taking sensory score as the main evaluation index,the effects of the concentration of the original gravity,the type of yeast and the amount of hops on the sensory quality of Hazy IPA were studied,and the corresponding response surface model was established to optimize the brewing conditions of Hazy IPA.The results showed that additive amount of dry hop have the most impact,the optimum process parameters of Hazy IPA were that the proportion of the flaked oats was 15%,and the temperature of fermentation was 20℃.After sealing the fermenter,the additive amount of dry hop was 6 g/L.Under the optimum conditions,the sensory score of beer was 91.5,and its appearance was amber,haziness,highlighting the strong tropical fruit flavor.The bitterness was generally convergent,easy to drink and full-body taste.