工坊啤酒麦汁制备的优化研究

Study on Optimization of Wort Preparation in Craft Beer

麦汁发酵过程是酿造高品质工坊啤酒的重要环节。为保证工坊啤酒具有更好的口感和品质,以大麦芽为原料,对麦汁制备过程中的蛋白质休止、糖化和洗糟3个方面进行研究。通过采用浸出糖化法,蛋白质休止条件为52 ℃,40 min,糖化温度采用两段式温度,分别为62 ℃、40 min和72 ℃、15 min,采用78 ℃洗糟水洗涤3次得到优化后的麦汁,并对该麦汁酿造的工坊啤酒与原工艺酿造的啤酒进行对比,得出采用新工艺制得的工坊啤酒品质更佳。

Wort fermentation process is an important part of brewing high-quality workshop beer.To ensure a better taste and quality of craft beer,this experiment used barley malt as raw material to study the protein rest,saccharification and washing in wort preparation.The optimized wort was obtained by using leaching saccharification method,the protein rest temperature 52 ℃,40 min,saccharification temperature two-stage temperature,respectively to 62 ℃,40 min and 72 ℃,15 min,washing with 78 ℃ distiller’s grains water for 3 times.The quality of craft beer by the optimized wort is better than that craft beer by the original craft.