摘要
采取相应的技术措施,以预防啤酒混浊,增强啤酒的稳定性。首先注意原料的选择;在麦芽、麦芽汁的制备过程中使蛋白质分解适当及淀粉分解彻底,尽量去除蛋白质;在生产中应尽量避免与空气接触。(陶然)
Relative prevention measures were carried out to prev en t beer turbidity and to improve beer stability as follows:firstly,proper selec tion of raw materials;secondly,proper protein decomposition and complete amylu m decomposition during the preparation of malt and wort for the purpose of the r emoval of proteins to the greatest extent;thirdly,the contact of raw materials with air in the production avoided.(Tran.by YUE Yang)
出处
《酿酒科技》
2004年第2期80-80,79,共2页
Liquor-Making Science & Technology
关键词
啤酒混浊
预防措施
生产工艺
beer turbid ity
prevention measures
production technology
