摘要
该试验通过对松针啤酒发酵工艺的研究,比较了不同的松针添加量、酵母接种量、松针添加阶段对松针啤酒感官评价的影响。利用正交试验优化、确定了最佳松针啤酒的发酵工艺为在后发酵前添加松针汁,松针的添加量为1.6kg/100L麦汁、酵母接菌量为0.4%。
During pine needles beer fermentation process,effect of different addition level of pine needles,yeast and pine needles addition stage on sensory evaluation of the beer was focused on.Using orthogonal experiment to get the optimized needle beer fermentation process with the highest sensory evaluation score.The results showed that pine needle juice was added before the post-fermentation with adding amount was 1.6 kg/100L wort,while yeast inoculation quantity was 0.4%.
出处
《中国酿造》
CAS
2013年第5期73-75,共3页
China Brewing
基金
佳木斯大学科研项目(S2011-051)
关键词
松针
啤酒
发酵工艺
正交试验
pine needles
beer
fermentation process
orthogonal experiment
