摘要
研究了焙焦温度对麦芽品质及啤酒风味的影响。结果表明 ,随着焙焦温度的升高 ,麦芽的糖化力、二甲基硫前体 (SMM)的含量 ,发酵后期的二甲基硫 (DMS)、高级醇、酯含量下降 ,乙醛含量略微升高。
The impact of the kilning temperature on malt quality and beer flavor was studied. The results showed that diastatic power(DP), the Dimethyl Sulfide Precursor (SMM) content of malt, the content of higher alcohols, esters and DMS at the end of fermentation decreased with the increase of kilning temperaturem, but the content of acetaldehyde at the end of fermentation increased lightly with the increase of kilning temperature. These results can help the breweries select the reasonable kilning temperature.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2004年第9期11-14,共4页
Food and Fermentation Industries
