| 樱桃啤酒酿造工艺的研究 |
| |
| 引用本文： | 樊庆,孙波,赵晓,李海鑫,孙盛,于敬鑫,孔庆敏. 樱桃啤酒酿造工艺的研究[J]. 酿酒, 2013, 0(6): 97-99 |
| |
| 作者姓名： | 樊庆 孙波 赵晓 李海鑫 孙盛 于敬鑫 孔庆敏 |
| |
| 作者单位： | 东北农业大学,黑龙江哈尔滨150030 |
| |
| 摘 要： | 采用不同发酵时间的啤酒为基酒，通过添加樱桃果汁、樱桃香精等成分来酿造樱桃啤酒。结果表明：在后发酵开始时添加一定量的樱桃果汁和樱桃香精所酿造的樱桃啤酒感官评价最高。最终研制的樱桃啤酒既保持了啤酒的风味特征，同时又赋予其樱桃的果汁风味特征。
|
| 关 键 词： | 果味啤酒 酿造工艺 感官评价 |
Study on Brewing Technology of Cherry Beer |
| |
| FAN Qing,SUN Bo,ZHAO Xiao,LI Hai-xin,SUN Sheng,YU Jing-xin,KONG Qing-min. Study on Brewing Technology of Cherry Beer[J]. Liquor Making, 2013, 0(6): 97-99 |
| |
| Authors: | FAN Qing SUN Bo ZHAO Xiao LI Hai-xin SUN Sheng YU Jing-xin KONG Qing-min |
| |
| Affiliation: | (College of Food Science,Northeast Agricultural University,Hei longjiang Harbin 150030,China) |
| |
| Abstract: | Using different fermentation time of beer as the base beer, by adding cherry juice,cherry flavors and other ingredients to brew cherry beers.The results showed that adding cherry juice and cherry flavor before refermentation and then brewed cherry beer got highest sensory evaluation.Eventually developed cherry beer not only maintained the flavor characteristics of the beer,but also gave its characteristics of cherry juice flavor. |
| |
| Keywords: | fruity beer brewing technology sensory evaluation |
| 本文献已被 维普 等数据库收录！ |
|
