摘要
啤酒生产有三个重要的溶解和转化过程，即发芽、糖化和发酵。糖化是麦汁制备中最重要的过程之一，是影响麦汁组成的重要因素，而麦汁组成又是影响啤酒发酵，啤酒的过滤性能和口味稳定性的重要因素。
Brewing is the process of turning the finely ground malt, the grist, into a sweetened liquid, the wort. The grist is mixed with warm water then gradually heated to around 75℃ in large mash tuns to dissolve the starch and transform it into sugar - mainly maltose. The spent grains are filtered out and the wort is ready for boiling. In this course, reasonable using ingredients and effective filter for wort are important.
出处
《中国食品工业》
2005年第6期30-31,共2页
China Food Industry
