摘要
为了提高啤酒麦芽香气,利用制备的纯净酒精浸取焦香麦芽,得到麦芽香浸取液,在浓缩麦芽汁中添加一定量的浸取液进行啤酒发酵实验。结果表明,焦香麦芽浸取条件:料液比为1∶3、酒精度为35%vol、浸取时间72 h;在浓缩麦芽汁中添加5%的麦芽香浸取液发酵所产的啤酒,麦芽香明显改善。
In this study, malt extracting solution was produced through the extraction of caramel malt by pure alcohol （the ratio of caramel malt and pure alcohol was 1：3, alcohol content was 35 %vol, and the extracting time was 72 h）, then malt extracting solution was added in concentrated wort （the adding level was 5 %） for beer fermentation test. As a result, malt aroma of the produced beer got improved significantly.
出处
《酿酒科技》
北大核心
2014年第6期54-56,62,共4页
Liquor-Making Science & Technology
关键词
浓缩麦汁
啤酒
焦香麦芽
纯净酒
concentrated wort
beer
caramel malt
pure liquor
