摘要
在糖化阶段分别加入两种不同的酿造单宁,研究两种单宁对啤酒质量的影响。实验证明,单宁沉降啤酒中敏感蛋白的效果非常显著,明显降低高分子蛋白质的含量,有效地提高了啤酒的非生物稳定性;对发酵过程中酵母的繁殖和啤酒的口感无不良影响。
Two different kinds of tannin were added respectively in the saccharification process of beer and their effects on beer quality were studied. The experiments showed that tannin could effectively precipitate the sensitive proteins in beer, reduce the content of macromolecule proteins, and improve non-biological stability of beer with no adverse effects on barm reproduction and beer taste.
出处
《酿酒科技》
2010年第1期44-45,48,共3页
Liquor-Making Science & Technology
基金
青岛科技大学科研启动基金
关键词
啤酒
单宁
糖化
应用
beer
tannin
saccharification
application
