摘要
啤酒中的总酸来源于生产原料、外加调节酸和酵母代谢产生的各种有机酸。引起啤酒酸败的原因有 :①杂菌污染 ;②外加酸量过多 ;③酵母自溶产生大量的酸。采用反复注流法除尽CO2 后 ,用酸碱中和滴定法可有效准确地测出啤酒的总酸含量。
The total acid in beer comes from the production materials, together with varieties of organic acid produced by applied ajusting acid and yeast metabolism and the reasons for beer rancidity consisted of polluting germs contamination, excessive usage of applied acid and large amount of acid produced by yeast autolysis.The content of total acid in beer could be determined effectively and accurately by acid-alkali neutralization titrimetric method after the elimination of CO2 by repeated orifice flow.(Tran.by YUE Yang)
出处
《酿酒科技》
2000年第3期56-57,共2页
Liquor-Making Science & Technology
