摘要
介绍影响酿造水质量的一些因素,主要从pH值、碱度、硬度、电导率和混浊度等方面进行分析探讨;对酿造水的处理工艺进行阐述。在啤酒酿造过程中按照此工艺对以上因素及参数进行严格处理,可以明显稳定和提高酿造水的质量。
This article introduced some factors of affecting the quality of brewing water, including pH value, alkalinity, rigidity, conductivity and turbidity; then setted forth the dealing technics of brewing water. The production quality can be largedly improved and stabled, strictly controling the upward parameters according such technics during brewing.
出处
《食品研究与开发》
CAS
北大核心
2010年第7期66-69,共4页
Food Research and Development
基金
武汉市教育局教科研课题(2009165)
关键词
啤酒
酿造水
处理工艺
beer
brewing water
dealling technics