摘要
本文对如何在生产过程中降低啤酒的硫代巴比妥酸值(TBA值)进行了描述和探讨。并指出解决啤酒老化问题,是一个系统工程,应从整体上优化工艺。
In this paper, how to lower the value of the TBA during beer production is described and discussed. It is pointed out that solving the aging of beer is a system engineering, the whole process of production and storage should be optimized.
