摘要
以16℃限制发酵与65℃真空浓缩相结合的方法生产无醇啤酒,产品口感良好,理化指标和稳定性也符合要求。保持了啤酒原有的风味,符合市场需求。(小雨)
The alcohol-free beer fermented with the technology of the restricted fermentation at the temperature of 16 ℃, and then concentrated with the method of vacuum concentration at the temperature of 65 ℃ had the good taste, and the physic-chemical indexes ＆ the stability agreed with the demand. It kept the original flavour of beer and agreed with the demand of the market
出处
《酿酒科技》
北大核心
2007年第4期104-106,108,共4页
Liquor-Making Science & Technology
关键词
无醇啤酒
限制发酵
真空浓缩
市场前景
alcohol-free beer
restricted fermentation
vacuum concentration
market prospect
