12°Bx姜啤的研制

Development of 12°Bx Ginger Beer

姜汁、麦芽粉糖化过滤得12 Bx麦汁 ,接入啤酒酵母 ,14℃恒温发酵7天 ,再降温至1℃发酵15天 ,酒样加入乙基麦芽酚达1.6×10-5,姜汁香精浓度为5.0×10-5,最后生产得酒度为3.5度、原麦汁浓度为12±0.3%(m/m)、姜香适宜爽口的姜啤。(孙悟)

Bx wort, produced by saccharification and filtration of ginger juice and malt flour, were inoculated with beer yeast, then constant temperature fermentation at 14℃ for 7 days and at 1℃ fermentation for 15 days, the concentration of beer samples was 1.6×10-5 with the addition of ethyl maltol, and the concentration of ginger juice flavor was 5.0×10-5 , at last tasty Ginger Beer were produced with 3.5 alcohol degree and the concentration of the original wort 12±0.3%(m/m).(Tran.by YUE Yang)