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啤酒酿造过程中铁离子的来源,变化及其对啤酒质量的影响 被引量:2

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摘要 研究了啤酒酿造水、原料、添加剂及助剂中的铁含量和铁离子在啤酒酿造过程中的变化规律。原辅料及添加剂中均含有不同浓度的铁,硅藻土含铁量最高,大米最低。麦汁中铁离子浓度均值在0.29mg/L,发酵过程中部分被酵母吸收,大部分随沉淀物排出罐外。成品酒中的铁离子会促进啤酒羰基类化合物的生成从而影响啤酒风味质量,游离态铁离子会使啤酒货架期前期浊度值升高,而对啤酒色度无显著影响。
出处 《啤酒科技》 2011年第12期37-40,45,共5页 Beer Science and Technology
关键词 铁离子 啤酒 影响
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参考文献11

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