发酵果汁啤酒的研制

The development of fermented juice beer

介绍了以果汁、麦汁为原料 ,以啤酒酵母为菌种 ,通过低温发酵研制成果汁啤酒的方法。研究表明 :果汁∶麦汁以 6∶1混合较好 ,对发酵液进行调配时 ,酒精度 3% (V/V) ,糖度 5 5°Bx ,pH值 4 4,最终产品可以形成令人满意的风味。

How a juice beer is prepared with fruit juice and malt juice through fermenting by beer yeast under lower temperature is introduced in the paper. The results show that the fruit-juice-to-malt-juice ratio of 6∶1 is ideal, and that alcohol 3% (V / V), sugar 5 5°Bx and pH 4 4 in the formulation of fermenting liquid can help to obtain pleasant flavour in the final products.