滤酒过程中溶解氧的控制

The Control of the Dissolved Oxygen in the Process of Beer Filtering

本文从理论上阐述了氧对啤酒在糖化与发酵过程中的风味物质产生氧化反应的原理，以及对啤酒中的蛋白质、多酚物质所产生的生化反应原理。在实践上提出了原料选用、糖化及发酵过程中氧的控制，以及采用CO2或N2备压过滤等有效措施。

This paper discusses the principle that underlies the oxidation of flavour material in beer during the process of saccharification and fermentation and that underlies the biochemical reaction of the protein and polyphenol in beer. The paper also puts forward some ideas, on the basis of practice, about the material selection, saccharification and the control of oxygen during the process of fermentation, and it also advocates the adoption of such an effective measure as CO2 or N2 multivoltage filtering.