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酒花制品对纯生啤酒泡沫稳定性的提升

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摘要 向纯生啤酒中添加——α-酸、四氢异构酒花浸膏和六氢异构酒花浸膏,能显著提高泡沫稳定性静置后,测定样品泡持值,添加量越大,成品酒泡持值越高;六个月跟踪结果表明,添加六氢异构酒花浸膏的纯生啤酒泡持衰减程度最小。外观和品评实验证明:实验样品与空白样品不存在明显差异.
出处 《啤酒科技》 2014年第3期25-28,共4页 Beer Science and Technology
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