石榴精酿啤酒酿造工艺优化的研究

以石榴和大麦芽为主要原料,对石榴精酿啤酒进行发酵工艺优化。通过单因素试验研究原麦汁浓度、石榴汁添加量、石榴汁添加时间对石榴精酿啤酒品质的影响,以响应面法进行优化设计,以感官评分为响应值,进行发酵工艺优化。最佳发酵工艺为:原麦汁浓度为11.2 °P、石榴汁添加量为11.3%、石榴汁添加时间为主发酵第5天,在此条件下进行100 L发酵罐放大试验,获得了一款外观呈宝石红色,泡沫洁白细腻,口味纯正,酸甜爽口,有明显酒花香气的精酿啤酒。

Optimization of Brewing Process for Pomegranate Craft Beer

The fermentation process of pomegranate craft beer with pomegranate and barley malt as the main raw materials were optimized.The effects of original wort concentration,the addition level of pomegranate juice,and the pomegranate juice added time on the quality of pomegranate craft beer were studied by single factor experiment,optimization of fermentation process was carried out with response surface method and sensory score as response value.The best fermentation process was as follow:original wort concentration 11.2 °P,the addition level of pomegranate juice was 11.3% and add pomegranate juice at the 5th day of main fermentation.Under this condition,a 100 L fermentation tank scale-up test is performed,got a craft beer with ruby red appearance,foam white and delicate,pure taste,sweet and sour taste,obvious hop aroma.