黑莓啤酒的研制

Development of Blackberry Beer

研究了在酿造过程中添加黑莓原果汁发酵黑莓啤酒的工艺流程。通过正交试验和感官评定的方法得出最佳工艺为:在主发酵结束后添加20%的黑莓汁,发酵15d。实验结果表明,酿出的成品啤酒色泽鲜亮,具有突出的黑莓果香,口味纯正爽口。

The paper was mainly focused on the technological process of adding blackberry juice during the course of making fruit beer. The optimum technological parameters were determined through orthogonal experiments and methods of sensory evaluation. The results were as follows: 20% blackberry juice was added after the main fermentation and then was fermented for 15d. The color and luster of the product were quite bright, and it was rich in the flavor and taste of blackberry, which made the beer more tastful.