作　　者： ; ; ; ; ;

机构地区： 山东农业大学食品科学与工程学院

出　　处： 《酿酒》 2005年第4期44-46,共3页

摘　　要： 将啤酒酵母(S.uvarum)BY-2分别接入6.0、6.5、7.0、7.5、8.0°P麦汁中,10℃发酵。酒液澄清后进行理化指标分析和感官品评。啤酒发酵度高于70%时,随着原麦汁浓度的降低,啤酒的香气和滋味依次变得淡薄。根据原麦汁浓度的高低,分别选取4个发酵度水平进行发酵实验:6.0°P啤酒的发酵度分别控制在50%、56%、60%、70%左右;6.5、7.0、7.5、8.0°P啤酒的发酵度分别控制在55%、60%、65%、70%左右。感官品评表明:酿造6.0°P、6.5°P、7.0°P、7.5°P、8.0°P啤酒时,发酵度分别为50.6%、61.8%、59.45、59.1%、65.5%时风味最佳。 The 6.0, 6.5, 7.0, 7.5, and 8.0P worts were fermented by brewing yeast (S. uvarum) BY-2 at 10oC, respectively. After the beers were clarified, physical and chemical indexes as well as sensory evaluations of these beers were carried. With the real attenuation (RA) was higher than 70%, the flavor of 8.0P beer was most excellent and that of the 7.5, 7.0, 6.5 and 6.0P beers that were somewhat tasteless in sequence. According to the original gravity, RA was controlled on 50%, 56%, 60%, and 70% in 6.0P worts and 55%, 60%, 65%, and 70% in 6.5, 7.0, 7.5, and 8.0P worts, respectively. Sensory evaluations show that the 6.0P beer with 50.6% RA, 6.5P beer with 61.8%, 7.0P beer with 59.4% RA, 7.5P beer with 59.1% RA, and 8.0P beers with 65.5% RA had best sensory quality, respectively.

关 键 词： 低浓啤酒 风味 原麦汁浓度 发酵度

领　　域： [轻工技术与工程] [轻工技术与工程] [经济管理]