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酿造型香梨果啤质量影响因素的研究 被引量:3

Studies on the Influence Factor for Pear-fruit Beer of Brewage Model
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摘要 以香梨果汁与啤酒大麦为主要原料,结合啤酒工艺和香槟酒工艺,通过低温发酵开发酿造型香梨果啤。研究结果表明:麦汁与梨汁混合比为1:1,主发酵温度为10℃,酒花添加量为1.3kg/m^3,发酵效果较好,其最终产品酒精度 ≤3.8%,固形物含量5.5%,pH值3.9,可获得理想的口感。 The process of the fruit beers of brewage-model fragrant pear was studied. Results showed that condition of fine ferment was 10℃, wine-flower accretion-capacity 1.3 kg/m^3, wheat juice/pear juice 1:1. The fine brewage-model fragrant-pear fruit beer with golden color and flavor and ts% = 5.5%, pH = 3.9, wine' s consideration 3.8% (V/V) was produced by this way.
出处 《石河子大学学报(自然科学版)》 CAS 2004年第3期262-266,共5页 Journal of Shihezi University(Natural Science)
关键词 香梨 啤酒 酿造型香梨果啤 双乙酰 fragrant pear beer the fruit beer of brewage-model fragrant-pear VDK
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