采用经济煮沸技术降低啤酒TBA值

Application of Economical Boiling Techniques to Reduce TBA Value of Beer

麦汁在煮沸过程中过度受热会产生啤酒焦糊味,采用经济煮沸技术,充分脱除DMS,调整蒸发量,降低麦汁局部过热程度,降低啤酒TBA值,不仅可以改善啤酒质量,而且可以节约大量的能源。实验表明,传统煮沸与经济煮沸的TBA差值为4.2,TBA值显著降低;可凝固性氮差值为0.9mg,也明显得到降低,改善了啤酒的口味和风味稳定性;同时节约蒸汽20%左右。(孙悟)

Excessive heating of wort during boiling would result in burned taste of beer. However, the applications of economical boiling techniques--deprivation of DMS completely, adjustment of evaporation capacity, reduce of local heating of wort and reduce of beer TAB value could not only improve beer quality but also save large amount of energy sources. The experiment indicated that TBA difference value of traditional boiling and economical boiling was 4.2. The remarkable TBA value reduce further resulted in distinct reduce of solidifiable nitrogen difference value as 0.9 mg, which improved beer taste and beer taste stability and saved 20 % steam consumption. (Tran. by YUE Yang)