摘要
以黑小麦为辅料进行啤酒酿造研究,并与使用大米作为辅料和全麦酿造的啤酒进行对照,结果显示以黑小麦为辅料制得的麦汁可溶性氮含量高、多酚含量明显下降,并且其成品啤酒泡持性好,酯香突出,所以选用黑小麦为啤酒辅料具有良好的应用前景。
The brewing properties of triticale were investigated in comparison those of 100% malt and commonly used 30% rice as brewing adjunct. It was shown that the triticale worts contain higher soluble nitrogen and significantly lower polyphenols. Furthermore, the triticale beer had longer foam stability and unique flavor. The data presented in this work strongly indicate that tirtieale is highly suitable to serve as a brewing adjunct.
出处
《酿酒》
CAS
2006年第3期97-99,共3页
Liquor Making
关键词
黑小麦
辅料
啤酒
triticale, brewing adjunct, beer
