摘要
本文论述了麦汁煮沸对啤酒非生物稳定性、啤酒生物稳定性、啤酒风味稳定性和泡沫稳定性的影响。
In this paper, the effect of wheat juice boil on the nonbiological stability, biological stability, flavor stability and foam stability of beer are discussed.
出处
《福建轻纺》
1998年第8期1-5,共5页
The Light & Textile Industries of Fujian
关键词
麦汁
煮沸
啤酒
稳定性
Wheat Juice, Boil, Beer stability
