摘要
用球研1#啤酒酵母菌，根据麦汁的浓度、PH、接种量及温度四个因素，设计L934正交试验，对无酵啤酒的发酵工艺进行优选，找出了较佳发酵工艺条件。在此基础上，我们用跳跃式糖化法延长发酵周期和选用产风味物质高的啤酒酵母及用煮沸工艺的变化改善麦汁组分等工艺措施对进一步提高无酵啤酒风味物质的工艺进行了探讨和初步研究。其中采用煮沸工艺的变化，改善麦汁组分的工艺能较有效地提高无酵啤酒的风味物质。
In order to optimize the free alcohol beer fermentation process and find out the optimum fermentation conditions, L9 3 4 orthogonal test was designed for the restrictive fermentation by the use of ZhuJiang Research 1# beer yeast strain in accordance with the 4 factors as the wort density, PH value, pitching rate and temperature. Based on this, we adapted jump mashing to extent the fermentation time, selected suth beer yeast of higher flavor substace, and also adapted boiling process to the wort constitute, so as to probe into or get the preliminary reserch on the procase to further improve the flavor substace inside the free alcohol beer anlong them boiling process to improve the woIt constitute has been proved to be a very effective way to raise the flavor substance of free alcohol beer
