摘要
以苹果浓缩汁为主要原料,经稀释、调配、加入适量麦芽汁、酒花,酿酒酵母酒精发酵、冷却、过滤、灌装,酿造的干、半干型苹果啤酒。苹果啤酒中苹果汁含量达到70%以上。改变传统啤酒生产需耗用大量的啤麦、粮食问题。充分利用我国苹果资源,生产果香浓郁、清澈明亮、营养丰富、泡沫细腻、口味纯正、成本低廉、高质量的苹果啤酒。
Using concentrated apple juice as raw material, dry and semi-dry apple beer was produced after processing of diluting, mixing with wort, hops, Saccharomyces cerevisia, alcoholic fermentation, cooling, filtration and filling. The results changed the traditional brewing technology of beer, which consumes a large number of malt, by using apple juice up to 70%. Apple beer has fruit flavor and pure taste. It is clear and bright, rich in nutrition, foamy. This gives a new way for utilization of apple resources.
出处
《中国酿造》
CAS
北大核心
2010年第4期184-186,共3页
China Brewing
关键词
苹果浓缩汁
麦芽汁
酒花
酿酒酵母
酿造:苹果啤酒
concentrated apple juice
wort
hops
Saccharomyces cerevisia
brewing
apple beer