啤酒发酵过程中影响酒精度的因素分析

摘要

Beer fermentation process control is the guarantee for the brewing of good quality beer. In this paper, through the fermentation process of alcohol changes by three factors, they were the yeast activation tempera-ture, yeast inoculation quantity and fermentation temperature. We take alcohol as analysis index, through single factor and orthogonal experiment to find optimal parameters as the control parameters, respectively for inocula-tion amount was 0.4%, fermentation temperature was 22℃, activation temperature was 32℃.%通过研究发酵过程中影响酒精度变化的3个因素，分别是酵母活化温度、酵母接种量以及发酵温度。以酒精度作为分析指标，通过单因素试验和正交试验找出最优的参数作为控制参数，分别为接种量为0.4%，发酵温度为22℃，活化温度为32℃。