成品啤酒稳定性与啤酒酿造中主要物性参数的变化

Studies on Beer Stability and Physical Parameters in Beer Fermentation Process

通过对成品啤酒货架期内泡沫及表面张力等物性参数的测定 ,得出成品啤酒在货架期内表面张力、色度均增大。下面啤酒发酵过程中 ,随啤酒成熟 ,以上物性参数随之减小。

Foam stability and physical parameters of beer in shelf life were determined. During shelf life, surface tension and chroma of beer increased while beer stability decreased. In the bottom fermentation process, all the three parameters decreased. So the relationship between beer stability and its physical parameters was set up preliminarily.