关于几种麦汁澄清剂的对比试验

Contrast Test on Some Kinds of Wort Clarificant

麦汁澄清度是生产优质啤酒的基础。通过对卡拉胶、复合硅胶和单宁对啤酒麦汁澄清对比试验。在煮沸结束前10分钟加入 ,蒸发强度控制在9% ,3.0×10-4(300ppm)颗粒卡拉胶能加快冷浊蛋白质沉淀 ,使麦汁清澈透明;1.5×10-4(150ppm)的复合硅胶能有效吸附单宁、多酚、蛋白质 ,可明显去除热凝固物 ;单宁酸对除去热凝固性氮物效果明显 。

Wort clarificant is the essential in the brewing of high-quality beer. The clarification effects of carrageeran,compound silica gel and tannin on beer wort were contrasted. The three agents were added in beer wort 10 minutes before its end boiling and the streaming intensity was controlled at 9%, 3.0×10-4(300ppm) granule carrageeran could accelerate sediment of cold protein and make wort clear and transparent, 1.5×10-4(150ppm) compound silica gel could absorb tannin, polyphenol and protein effectively and eliminate hot coagulative agents, and tannin acid had obvious effect on the elimination of hot coagulative nitride but easy combination with protein would make wort precipitate.(Tran.by YUE Yang)