关于提高啤酒质量与稳定性有效途径的研究

Research on the Effective Approach of Improving The Beer Quality and Stability

获得良好的啤酒风味稳定性及混浊稳定性是酿造人员多年来治理致力要解决的问题,啤酒中的高级醇、醛类、双乙酰、有机酸、脂类及含硫化合物等对啤酒质量风味有着重要的影响作用,为了提高啤酒质量与改善和预防这些风味缺陷必须从原料、糖化、发酵、麦汁过滤、卫生管理等工序上进行控制。

Obtaining a good beer flavor stability and turbidity stability is the problem which the brewers try to solve with many years of efforts.The higher alcohols,aldehydes,diacetyl,organic acids,lipids and sulfur compounds in beer have an important influence on the beer quality flavor styles.In in order to improve beer quality and to prevent these flavor defects,the processes of raw materials,saccharification,fermentation,wort filtration,sanitation management,etc.must be controlled.