摘要
表明硅胶处理对小麦啤酒胶体稳定性的影响。小麦啤酒与正常的啤酒相比 ,小麦啤酒的抗冷能力较差 ,尤其是啤酒在冰箱内保藏温度接近 0℃时 ,啤酒容易出现冷混浊 ,这是由于用于酿造小麦啤酒的主要原料小麦麦芽含有较高的蛋白质。我们通过在贮酒后期添加硅胶 ,将成品啤酒经饱和硫酸铵极限试验和冷热试验测定啤酒的SASPL值和保质期 。
The aim was to discover the influence of cilica gel on wheat beer colloidal stabilization. In comparison with normal beer, wheat beer has poor colloidal stabilization, especially when stored in refrigerator, it tends to generate chill haze due to the higher concentration of protein from wheat malt which used as main brewing material. Shelf-life can been predicted by SASPL test and hot/cold cycle forcing test. We found that treatment with silica gel in the cold conditioning process could effectively prolong shelf-life of wheat beer .
出处
《酿酒》
CAS
北大核心
2001年第2期63-66,共4页
Liquor Making
