摘要
本文主要论述了啤酒酿造过程中溶解氧的危害,并对含氧量的控制目标及控制氧含量的措施提出了具体的的工艺措施以控制氧的溶入,保证啤酒质量。
The article briefly introduces efect of oxygen on beer quality, the non-biological stability, and the flavor and color. The measurement of prevent beer oxidation is also available as for the points offiltration and bottling.
出处
《山东食品发酵》
2011年第1期42-46,共5页
Shandong Food Ferment
关键词
氧
啤酒
生产
控制
beer
quality
dissolved oxidation
preventive measurement
