摘要
在高浓啤酒酿造中加入国产(吉隆)单宁,最佳使用量为30mg/L。可有效吸附麦汁中高分子敏感蛋白质、啤酒中的杂质、金属离子和促进啤酒中不溶性蛋白质沉淀,加速啤酒中悬浮物沉降,提高啤酒的非生物稳定性和风味稳定性。(孙悟)
Homemade tannin （Jilong） was used in the brewing of high concentration beer with its optimal addition level as 30 mg/L. Its application could effectively absorb macromolecular sensitive proteins in wort and impurities in beer and metal ions, advance insoluble protein precipitate in beer, accelerate the sedimentation of suspended substances in beer, and improve non-biological stability and flavor stability of beer. （Tran. by YUE Yang）
出处
《酿酒科技》
北大核心
2005年第8期65-66,68,共3页
Liquor-Making Science & Technology
关键词
啤酒
单宁
高浓啤酒
酿造
应用
beer
tannin
high concentration beer
brewing
application
