摘要
全麦黑啤酒生产采用淡色麦芽、焦糖麦芽和黑麦芽共同制成黑麦汁,其配比为90∶5∶5,料水比为1∶4。以升温浸出糖化法制备麦汁。发酵温度8～10℃,接种量3%,主发酵15d,后发酵30d。黑啤酒黑褐色,口味协调,具有明显的焦香味。(陶然)
The undertint malt,caramel malt a nd black malt were used in the production of black wort according to the proportio n ra-tio90∶5∶5and the proportion ratio of raw materials and water was1∶ 4.The wort was prepared through steeping saccharifying method by increasing te mperature.The fermentation temperature was at8～10℃,the inoculation quanti ty was3%,the chief fermentation period was15d,and prophase fermentation pe riod was30d.Dark beer had harmonious taste and evident caramel aroma.(Tran .by YUE Yang)
出处
《酿酒科技》
2003年第4期87-88,共2页
Liquor-Making Science & Technology
关键词
黑啤酒
全麦芽
浸出糖化法
生产工艺
dark beer
malt
steeping saccharifying method
produ ction technology
