| 浅谈提高啤酒的风味稳定性 |
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| 引用本文： | 林志坤,刘友华. 浅谈提高啤酒的风味稳定性[J]. 福建轻纺, 1999, 0(11) |
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| 作者姓名： | 林志坤 刘友华 |
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| 作者单位： | 福建九州映雪啤酒集团公司 |
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| 摘 要： | 阐述了啤酒风味老化及其预防的机理，并从原料、麦汁制造、发酵、贮酒、过滤、灌装、抗氧剂的使用及成品贮存等方面探讨了提高啤酒风味稳定性的措施。
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| 关 键 词： | 啤酒 老化 风味稳定性 |
Improve the Flavor Stability of Beer |
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| Lin Zhikun ,Lin Youhua. Improve the Flavor Stability of Beer[J]. The Light & Textile Industries of Fujian, 1999, 0(11) |
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| Authors: | Lin Zhikun Lin Youhua |
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| Abstract: | This paper expounded the principle of the beer flavor aging and preventing, but discussed the measures of improving its flavor stability from these aspects such as raw material, malt extrat prodnction, fermentation, storage, filter, filling and package,using of antioxidant and ready-made storage and so on. |
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| Keywords: | Beer Aging Flavour stability |
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