淡爽型啤酒风味协调性控制

Control of Beer Flavor Coordination

在淡爽型啤酒的生产过程中,风味协调性是非常重要的控制点之一。为保证淡爽型啤酒具有良好的风味协调性,必须控制乙酸含量≤60mg/L,乙醛含量在4×10^(-6)以下,醇酯比在3.5~4.5范围内;采用高浓酿造,两罐法及减少溶氧量的生产工艺,及时回收酵母,避免硫化物的产生。主要对淡爽型啤酒的风味特点进行分析,探讨影响风味协调性的关键控制点,为生产过程中提高淡爽型啤酒的风味协调性提供一定的参考价值。

The coordination of flavor is one of the most important control points in the production of light-haired beer.In order to ensure a good flavor of the beer has a good flavor coordination,must control the acetic acid content ≤ 60 mg/L,acetaldehyde content below 4 ppm,alcohol ester ratio in the range of 3.5 to 4.5;high concentration of brewing,two cans and Reduce the amount of dissolved oxygen production process;timely recovery of yeast,to avoid the generation of sulfide.The characteristics of the flavor of the fresh beer were analyzed,and the key control points which influenced the flavor coordination were discussed,which provided some reference value for improving the flavor coordination of the fresh beer in the production process.