上面发酵和下面发酵小麦啤酒发酵过程的差别研究

摘要

为了比较上面发酵型和下面发酵型小麦啤酒发酵过程的变化差别,在100L啤酒设备上对两种啤酒发酵过程中影响啤酒品质的各个理化指标进行了跟踪比较研究.结果表明：在整个发酵过程中,上面发酵法的总酸含量和双乙酰峰值高于下面发酵法;α-氨基氮含量和pH值总体低于下面发酵法;两种发酵工艺的酒精度以及糖度值的差别较小,所有指标的测定值都在正常范围之内.%In order to compare the differences during the fermentation process between the top fermented and bottom fermented wheat beer,100 liters of beer experiment were taken on the two beers to analyze the differences by tracking each physical and chemical index.The results showed that the diacety1 and total acid content of top fermented wheat beer were higher than bottom fermented wheat beer during fermentation;the amino nitrogen content and pH value in top fermented wheat beer were lower than bottom fermented wheat beer;the alcohol and sugar degree were differential less,and all of those were in the natural range.