摘要
浅色焦香麦芽含有较多的类黑素等高分子物质,研究采用添加6%的浅色焦香麦芽酿造低度淡爽型啤酒。结果表明,添加浅色焦香麦芽可使啤酒口味更加柔和醇厚;明显增加麦芽香味;不影响啤酒的色度;可增加啤酒的泡沫性;成熟啤酒的各项指标符合GB4928要求;该麦芽适合酿造低度淡爽型啤酒或酿制高辅料比啤酒。(孙悟)
Vienna malt contained large amount of high molecular substances such as melanoid etc. The experiment of the addition of 6 % Vienna malt in the production of low gravity light beer suggested that the method could evidently improve beer taste （soft and mellow） and beer aroma and beer foaming capability with no adverse effects on beer colority. Besides, the product beer met the requirements of GB4928 and the malt was a better choice for the production of low gravity light beer or beer of high auxiliary materials proportion.
出处
《酿酒科技》
北大核心
2006年第2期46-48,共3页
Liquor-Making Science & Technology
