| “SP-3”与“SP-2”在全小麦啤酒酿造中应用研究 |
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| 引用本文： | 袁仲,杨继远.“SP-3”与“SP-2”在全小麦啤酒酿造中应用研究[J].中国酿造,2011(12). |
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| 作者姓名： | 袁仲 杨继远 |
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| 作者单位： | 商丘职业技术学院园林食品加工系,河南商丘,476000 |
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| 摘 要： | “SP-3”是新选育的啤酒酵母菌株,而“SP-2”为通常生产大麦芽啤酒使用的啤酒酵母菌株,“SP-3”与“SP-2”啤酒酵母菌株在全小麦啤酒生产中应用对比试验结果表明,“SP-3”啤酒酵母菌株在全小麦芽啤酒的酿造中适用性较强,各项指标均优于“SP-2”啤酒酵母菌株,用其酿制的啤酒口感纯正、清爽、柔和,能够较好地适应当前消费者的口感需求.
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| 关 键 词： | 小麦啤酒 酵母菌株 应用 对比试验 |
Application of SP-3 and SP-2 in the whole wheat beer brewing |
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| YUAN Zhong
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YANG Jiyuan.Application of SP-3 and SP-2 in the whole wheat beer brewing[J].China Brewing,2011(12). |
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| Authors: | YUAN Zhong YANG Jiyuan |
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| Affiliation: | YUAN Zhong,YANG Jiyuan(Department of Landscape and Food Processing,Shangqiu Vocational and Technical College,Shangqiu 476000,China) |
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| Abstract: | SP-3 was a new beer yeast strain,whileSP-02 was the normal strain used in the production of malt beer.Comparison experiments of the application of SP-3 and SP-2 in production of wheat beer were conducted.The results showed that strains SP-3 is more adaptable in the whole wheat beer brewing than that of strain SP-2.The parameters of beer by strain SP-3 were superior to that of SP-2,which has pure taste,clean and soft,could meet for the current consumer's requirements. |
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| Keywords: | wheat beer yeast strains application comparison test |
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