浅析生产中影响啤酒泡沫的几个因素

Investigation on the Factors Affecting Beer Foam in Beer Brewing

啤酒的泡沫性能包括起泡能力、泡沫外观、泡沫持久性和泡沫挂杯4个方面。影响啤酒泡沫形成的因素主要有原料的质量、制麦工艺、糖化工艺、发酵工艺、贮酒时间长短、过滤与灌装的温度和压力以及杀菌时间。实现啤酒较好的泡沫性能,首先控制原料及生产过程中蛋白质的分解;其次是保证生产后期泡沫质量稳定。（孙悟）

The properties of beer foam covered four aspects: latherability, foam appearance, foam durability, and foam-hanging upon tumblers. The main factors affecting the formation of beer foam in beer brewing were as follows: the quality of raw materials, malt-making techniques, saccharification techniuqes, fermentation techniques, time length for beer storage, temperature and pressure values during filtration and beer-filling, and sterilization time. To achieve better foam properties, raw materials and the decomposition of pro-teins during brewing process should be well controlled and the stability of foam quality in late brewing stage must be guaranteed. (Tran. by YUE Yang)