首页> 外文OA文献 >Preparation of malts for production of special beers
【2h】

Preparation of malts for production of special beers

机译:制备麦芽以生产特殊啤酒

代理获取
本网站仅为用户提供外文OA文献查询和代理获取服务,本网站没有原文。下单后我们将采用程序或人工为您竭诚获取高质量的原文,但由于OA文献来源多样且变更频繁,仍可能出现获取不到、文献不完整或与标题不符等情况,如果获取不到我们将提供退款服务。请知悉。

摘要

The article deals with production of various malts intended for manufacture of special types of beer. The malts were used to brew samples of beer with alcoholic strength ranging between 8 - 12% EPM. The above range of original wort content was chosen due to its suitability for sensory evaluation and properties; in stronger types of beer, (more than 12% EPM), nature of the beverage can be drown by mashy flavour. In the experimental samples, the actual residual extract oscillated between 4.0 - 6.5%. The content of ethanol corresponded to the degree of fermentation and thereby also to the residual actual extract in balance equilibrium specifying that higher residual extract corresponds to lower content of alcohol by volume. It ranged between 2.5 - 5.0%. The sample 1 contained the highest amount of ethanol by mass (3.9%) and the sample 13 showed the lowest one (1.9%); alike trend of ethanol content by volume was revealed (5 and 2.44%, respectively). The highest content of actual and apparent extract was found in the sample 2 (6.6 and 5.2%, respectively); the sample 13 showed the lowest levels (4.0 and 3.1%, respectively). The original wort extract content averaged 9.9% in most of the samples; the sample 1 showed distinctly higher value (12.6%) and, on the contrary, the sample 13 demonstrated the lowest one (7.4%). The highest relative density was revealed in the sample 2 (1.02%) and the lowest one in the sample 13 (1.01%). Considering differences in osmotic pressure, the sample 1 exhibited the highest value (1045 mOs) and the sample 13 the lowest one (551 mOs). The highest level of fermentation was found in the sample 19 (61.7%), the lowest one was proved in the sample 19 (44.0%). Sensory analysis corresponded to originality and characteristics of each sample. The sample of beer made from spring barley was evaluated to be the best one. © 2017 Potravinarstvo Slovak Journal of Food Sciences.
机译:该文章涉及用于制造特殊类型啤酒的各种麦芽的生产。麦芽用于酿造酒精度在8-12%EPM之间的啤酒样品。选择上述麦芽汁原始含量范围是因为它适合于感官评估和特性。在啤酒类型更强(EPM超过12%)的情况下,饮料的性质会被糊状的味道所淹没。在实验样品中,实际残留提取物在4.0-6.5%之间振荡。乙醇的含量与发酵程度相对应,因此与平衡状态下的残留实际提取物相对应,表明较高的残留提取物对应于体积上较低的醇含量。范围在2.5-5.0%之间。样品1中乙醇的含量最高(3.9%),样品13中乙醇的含量最低(1.9%)。乙醇含量也呈现出类似的趋势(分别为5%和2.44%)。样品2中的实际和表观提取物含量最高(分别为6.6%和5.2%);样品13显示出最低水平(分别为4.0%和3.1%)。大多数样品中原麦汁提取物的平均含量为9.9%。样品1显示出明显更高的值(12.6%),相反,样品13显示出最低的值(7.4%)。样品2中的相对密度最高(1.02%),样品13中最低的相对密度(1.01%)。考虑到渗透压的差异,样品1表现出最高值(1045mOs),样品13表现出最低值(551mOs)。在样品19中发现最高的发酵水平(61.7%),在样品19中证明最低的发酵水平(44.0%)。感官分析对应于每个样品的独创性和特征。春季大麦制成的啤酒样品被认为是最好的。 ©2017 Potravinarstvo斯洛伐克食品科学杂志。

著录项

相似文献

  • 外文文献
  • 中文文献
  • 专利
代理获取

客服邮箱:kefu@zhangqiaokeyan.com

京公网安备:11010802029741号 ICP备案号:京ICP备15016152号-6 六维联合信息科技 (北京) 有限公司©版权所有
  • 客服微信

  • 服务号