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》 2004年第3期35-38,共4页

摘　　要： 啤酒酵母BY - 1,BY - 2 ,BY - 3和BY - 4分别接入 6°P、7°P、8°P麦汁中 ,10℃发酵。监控发酵过程中的酸度、pH值、酒精度 ,并对过滤啤酒进行感官品评。相同麦汁浓度下 ,4株酵母的发酵液酸度、pH、酒精度值无较大差异。发酵后 6°P麦汁pH值下降约 1.5 ,7°P、8°P麦汁下降约 1.2。发酵 6°P、7°P和 8°P麦汁时 ,BY - 2酵母所酿啤酒风味最佳。 The 6, 7, and 8°P worts were fermented by brewing yeast (S. uvarum) BY-1, BY-2, BY-3, and BY-4 at 10℃, respectively. The acidity, pH value, and alcoholic content were determined at one-day interval. Sense evaluations of these fresh beers were carried. The results show that no significant influences were found on acidity, pH value, and alcoholic content in 4 fresh beers with same gravity wort fermented by 4 brewing yeasts. The pH values of four fresh beers fermented with 6°P wort were decreased about 1.5; however, the values with 7 and 8 °P worts fermented were decreased about 1.2. In our research, the fresh beers fermented by BY-2 had best flavor characteristic.

关 键 词： 酵母菌株 低浓度啤酒 发酵 酒精度值 值 酸度

领　　域： [轻工技术与工程] [轻工技术与工程]