摘要
本文比较了市售无醇啤酒、自制的限制发酵无醇啤酒和正常啤酒的理化指标，总结了各种生产工艺的特点。企业应该根据自身情况确定无醇啤酒生产方法。
Commercial alcohol-free beer, limited fermentation non-alcoholic beer, and normal beer were compared in this paper. We summed up the characteristics of the various production methods, each method has advantages and disadvantages, the method of choice should be based on the actual circumstances of their own Set.
出处
《啤酒科技》
2011年第5期36-39,共4页
Beer Science and Technology
关键词
无醇啤酒
生产方法
特点
alcohol-free beer
production methods
characteristic
