摘要
采用上面啤酒酵母进行白啤酒的酿造,以酒精度为衡量指标,同时结合感官评价对白啤酿造工艺进行了研究。单因素实验结果表明:最佳主发酵温度为20℃、初始糖度为12°P、发酵时间为3.5 d,最适接种量为0.5%。响应面优化实验结果表明:白啤最佳酿造工艺参数为发酵温度为20℃、初始糖度为12°P、主发酵时间为3.5 d、接种量为0.5%。
In this study,beer yeast was used to produce white beer.Taking alcohol content as an index,combined with sensory evaluation,the brewing process of white beer was studied.The single factor experiment showed that the optimum fermentation temperature was 20℃;the initial sugar content was 12oP;the fermentation time was 3.5d and the optimum inoculum amount was 0.5%.The result of response surface optimization showed that the optimum brewing process was the fermentation temperature of 20℃and the initial sugar content of 12oP;the main fermentation time was 3.5d and the inoculation amount was 0.5%.
作者
吴荣荣
赵娟娟
高越
张辉
Wu Rongrong;Zhao Juanjuan;Gao Yue;Zhang Hui(Department of Life Science,Hengshui University,Hengshui,Hebei 053000,China)
出处
《绿色科技》
2020年第22期152-157,共6页
Journal of Green Science and Technology
基金
衡水学院高层次人才课题(编号:2018GC26)。
关键词
白啤
上面酵母
酿造工艺
小麦芽
white beer
top-fermenting yeast
brewing technology
wheat germ
