提高啤酒化学物理稳定性的几点看法

Opinions of Strengthening Physicochemistry Stability of Beer

啤酒的稳定性分为生物稳定性、化学物理稳定性和风味稳定性。化学物理稳定性的原因和机理、蛋白质的变性、蛋白质和多酚络合形成复合物是形成混浊的重要原因 ,其中β-葡聚糖是形成混浊的一种重要物质。提高啤酒的化学物理稳定性工艺措施有 :(1)优质的原料及合理的搭配 ;(2)合理的麦汁煮沸 ;(3)适合的发酵强度 ;(4)低温长时间存贮 ;(5)适当有效的过滤方式 ;(6)

The stabilities of beer are classified into biological stability, physicochemistry stability and flavoring stability. Furthermore, the causations and mechanism of physicochemistry stability, devolution of proteins and the composite complexed by proteins and polyphenol are the main factors of forming precipitate and β-glucan is the key material for the formation of precipitate. The technical approaches to strengthening the physicochemistry stability of beer are as follows: 1. quality raw materials and rational collocation; 2. rational wort boiling; 3. adequate fermentation intensity; 4. long-term hypothermal storage; 5. proper and effective filtration operation; 6. reduce of the contents of dissolved oxygen to the minimum during beer filling in bottles.(Tran.by YUE Yang)