啤酒“上头”的影响因素及解决方案

Influence Factors and Solving Methods of "Headache" Problem Caused by Beer Dinking

对啤酒中的成分进行研究,重点分析了引起啤酒"上头"的因素,结合啤酒厂的实际采取了适当提高糖化温度、减少麦汁充氧、提高酵母接种量以及降低主酵前期的发酵温度等四项工艺调整措施,有效的降低了引起"上头"物质的含量。并通过人群饮用试验,验证了工艺措施的可行性。

In this article, the components of beer were studied, and the factors of headache were analyzed. According to the fact of Kingway, the four steps were applied, for example enhancing the temperature of saccharification, reducing oxygenate quantity in cold wort, enhancing quantity of the beer yeast, debasing the temperature of the main fermentation. In the study, the headache substances were debased evidently, and the feasibility of the improvement measures was approved by the drinking experiment of people.