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双菌种两罐法生产白啤技术的研究

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摘要 通过测定菌种发酵产生4-乙烯基愈创木酚(4-VG)含量,筛选出可产生大量酚香的菌种为出发菌株,再通过发酵性能测定及感官品评,经综合评价优选上面发酵白啤菌种OG1/OG2,采用间隔20-24hr分次接种及两罐法生产工艺,白啤酒4-VG含量6.0mg/L左右,具有白啤典型的风味特征,香气浓郁,具有层次感。
出处 《中外酒业》 2022年第13期27-31,共5页 Global Alcinfo
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