二次发酵生产小麦啤酒工艺的研究

Study on production technology of wheat beer by secondary fermentation

对使用上面发酵酵母、下面发酵酵母和特种麦芽生产的二次发酵小麦啤酒的工艺作了详细的介绍,从原料、工艺、质量等方面对二次发酵小麦啤酒的生产工艺作了简要介绍,为二次发酵小麦啤酒的开发提供了可行的工艺参数。我们确定的产品目标是:感官方面:酯香浓郁,口味醇爽,苦味适宜,色度较浅,CO2含量高,杀口力强;理化方面:麦汁浓度为11°P,苦味质26～28EBC,色度约25～27EBC,最终发酵度66%～69%。

The technology of produce the secondary fermentation wheat beer with the top fermentation yeast, bottom fermentation yeast and specialty malt was detailed introduced and provided feasible process parameters for its development. Our product goals were： sense index： heavy ester flavor, refreshing taste, suitable bitterness, lighter chroma, high content of CO2, stronger sense of taste; physicochemical index： wort concentration 11°p, bitter substance 26-28 EBC, chroma 25-27 EBC, final fermentation degree 66%-69%.