麦汁的成分及煮沸过程中物质的变化

The Components in Wort and Their Changes During Boiling in Detail

麦汁的煮沸是啤酒发酵中最重要的工序,麦汁煮沸前后无论是物理性质还是化学成分变化极大,这对啤酒发酵风味影响很大,阐述了麦汁煮沸前后化学成分变化,对啤酒发酵合理控制有很大的启发作用。

wort boiling is the most important process in beer brewing. Greatchanges of physical property and chemical component have been taken before andafter boiling which will affect the beer flavor seriously. The chemical component changes before and after boiling were discussed in detail in this paper which will be enlightening in the reasonable control in beer brewing.