| 生物酸化技术在啤酒生产中的应用 |
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| 引用本文： | 龚庆芳,孙军勇,顾国贤.生物酸化技术在啤酒生产中的应用[J].酿酒科技,2005(11):61-64. |
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| 作者姓名： | 龚庆芳 孙军勇 顾国贤 |
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| 作者单位： | 江南大学教育部工业生物技术重点实验室,江苏,无锡,214036 |
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| 摘 要： | 生物酸化技术应用于啤酒生产可降低糖化醪pH值，实现对麦芽、糖化醪和麦芽汁的酸化。生物酸化可增加酶活。生物酸化技术在啤酒生产中的应用不仅能降低生产成本，而且还能提高啤酒质量；但对乳酸茵和工艺有严格的要求。（孙悟）
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| 关 键 词： | 生物酸化技术 啤酒 应用 |
| 文章编号： | 1001-9286(2005)11-0061-04 |
| 收稿时间： | 2005-06-20 |
| 修稿时间： | 2005年6月20日 |
Application of Biological Acidification in Beer Brewing |
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| GONG Qing-fang,SUN Jun-yong,GU Guo-xian.Application of Biological Acidification in Beer Brewing[J].Liquor-making Science & Technology,2005(11):61-64. |
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| Authors: | GONG Qing-fang SUN Jun-yong GU Guo-xian |
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| Affiliation: | The Key Lab of Industrial Biotechnology of Minislry of Education, Southern Yangtze University, Wuxi, Jiangsu 214036, China |
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| Abstract: | The application of biological acidification in beer brewing could effectively reduce pH value of saccharifying mash,achieve the acidification of malt,saccharifying mash,and wort,and increase enzyme activities.Its application in beer brewing could not only reduce production cost but also improve beer quality.However,strict requirements of lactobacillus and the relative techniques were necessary in its application.(Tran.by YUE Yang) |
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| Keywords: | biological acidification beer application |
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