摘要
纯生啤酒的泡持随着货架时间的延长会逐渐衰减 ,严重影响啤酒的外观质量。大量的文献资料证实 ,纯生啤酒泡持性的下降是由酒液中存在的蛋白酶A造成的。通过对成品酒泡持性的跟踪测定 ,重点讨论了发酵及啤酒过滤过程控制对泡持衰减趋势的影响。
The foam stability of unpasteurized beer is degraded gradually during the shelf life which influence the beer appearance quality seriously Previous studies have shown that proteinase A in unpasteurized beer is the direct reason of foam stability degradation The present article studied the foam stability of beer after packaging and discussed the influence of fermentation and filtration process to foam degradation
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2001年第5期39-41,共3页
Food and Fermentation Industries
