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小麦啤酒生产中的问题和戊聚糖酶

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摘要 通过对小麦和小麦芽化学组成及戊聚糖含量和结构的分析,阐述了以小麦芽为原料生产啤酒时存在的影响糖化麦汁过滤、麦汁浊度及非生物稳定性的因素,并对实际生产中戊聚糖酶的选择和应用提出了初步的建议。
作者 司笑丁
机构地区 宁夏银川
出处 《啤酒科技》 2008年第8期15-17,共3页 Beer Science and Technology
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