啤酒酿造工艺的发展趋势

目前啤酒发酵多采用锥罐发酵，但发酵过程中较高的水静压、高浓CO2以及冷却过程中温度分层等现象会给啤酒质量带来危害，缓解这些问题可分别采取高径比比较小的大罐发酵、采用疏水性的PTFE多孔膜渗透CO2气体以及设计罐内气升式系统自罐底通入气体等措施。同时，本文还讨论了采用批式流加麦计缩短发酵周期的酿造条件，对近年来发展起来的固定化技术在啤酒后熟和低醇或无醇啤酒酿造等方面的应用作了简要的综述．最后提出了啤酒酿造工艺的发展趋势．

Developing Trend of Brewing Technology

Recently, fermentation in cylindroconical tank has been wthely accepted,but the effects of hydrostatic pressure,supr-saturated CO2 and temperature stratification during cooling in deep cylindroconical vessels have not been solved. If the following technology is taken seperately, which is fermentation using a cylindroconical vessels with aless aspect ratio, gas permention based on the hydrophobicity of a PTFE porous membrane, and the application of an internal gas-lift system,these problems can be solved. In the rertew, the conditions of Fed-batch Fermentation were discussed,the beer navor mutura tion and brewing low alcohol or alcohol-free beer with the homobilized cell were reviewed.At last,the development trend of brewing technology was shown.