去除啤酒酿造水中氯味的研究

Research on the Approaches to Eliminate Chlorine Aroma in Beer-brewing Water

氯是强氧化剂,会破坏酶的活性,抑制酵母生长,并和麦芽中酚类结合,产生不愉快的口味,啤酒酿造水中应避免有多余氯的存在。因此,用城市自来水或自供水做酿造用水时必须经过活性炭过滤脱氯。本研究中建立了TTHM的分析方法,确定了水处理操作标准及工艺原则。

Chlorine is a strong oxidant, which could destroy enzyme activity, inhibit yeast growth, and combine with phenols in malt and further produce unpleasant taste. It is necessary to prevent excessive chlorine existence in beer-brewing water. Accordingly, beer-brewing water （city water or self-supplied water） must undergo active carbon filtration to eliminate chlorine. In this paper, the analysis method of TTHM was established and the operation standards and the processing principles for water treatment were determined.