摘要
酸类物质是啤酒的主要风味物质。啤酒中酸类物质的来源有 :①麦芽中的酸 ;②工艺过程调节的外加酸 ;③发酵产生的有机酸。控制啤酒总酸的措施有 :①控制麦汁总酸 ,一般12度啤酒麦汁总酸为1.4～1.5(1NNaOH/100ml麦汁) ;②选择适宜菌株发酵 ;③加强工艺生产管理 ,防止杂菌污染。(孙悟)
Acids are the main flavouring materials in beer and they derive from: 1. Acid in malt; 2. Additive acid in technical adjustment; 3. Organic acid produced in fermentation. And the control methods are: 1. Control of the total acid in malt. The total acid is 1.4～1.5 (1N NaOH/100ml wort) in malt to general 12P beer; 2. Selection of proper strains for fermentation; 3. Strict management in the production to avoid bacterial contamination.(Tran.by YUE Yang)
出处
《酿酒科技》
2001年第5期58-59,共2页
Liquor-Making Science & Technology
