Vb-Na在啤酒酿造中的应用——取代甲醛、偶合双乙酰、抗氧化

Application of Vb-Na in Beer Brewing-Substitution of Methyl Aldehyde,Coupling of Diacetyl,and Oxidation Resistance

生物和非生物沉淀均严重影响啤酒的质量。提高啤酒非生物稳定性可通过控制大麦质量、制麦工艺、糖化工艺、煮沸工艺得以改善;实现生产场地、工具等的有效灭菌,可提高非生物稳定性。Vb-Na新型天然抗氧化保鲜稳定剂可有效除去啤酒中的溶解氧和啤酒中的金属离子,防止啤酒中多酚类物质的氧化聚合,消除金属离子催化作用,阻止双乙酰回升,提高啤酒非生物稳定性、啤酒风味质量,延长啤酒保质期。(孙悟)

Both biological precipitate and nonbiological precipitate would serious ly damage beer quality.Control of barley quality and innovation of barley prepara tion techniques,saccharifying techniques and boiling techniques could improve n onbiological stability of beer.Besides,effective sterilization of production f ield and the equipment could also improve the nonbiological stability.New-type nat-ural oxidation resistant stabilizer-Vb-Na applied in beer had the follow ing functions:it could effectively remove the dissolved oxygen and metal ions i n beer;it could prevent the oxypolymerization of polyphenol materials in beer; it could eliminate catalysis of metal ions and prevent the recover of diacetyl c ontent;it could improve nonbiological stability of beer and beer quality;and i t could prolong the shelf life of beer.(Tran.by YUE Yang)