【摘要】 小麦是酿造啤酒的原料之一,其分布主要在欧亚大陆和北美洲。品种因播种季节和皮色不同而呈多品种性小麦营养比较丰富,经济价值较高;富含淀粉、蛋白质,还含有脂肪、多种矿质元素和维生素B。小麦含蛋白质在11%～16%,比大麦含蛋白质高。小麦芽生产浸麦时间为大麦的2/3;浸麦度为37%～38%;发芽温度可升至17～20℃,结束温度为60℃;焙焦温度80℃。用小麦芽酿造啤酒对糖化和过滤、啤酒风味、酵母使用、啤酒过滤和啤酒抗冷都会产生一定的影响。(孙悟)更多还原

【Abstract】 Wheat is the raw material for beer brewing and it mainly distributes in Eurasia and North America.Variety of wheat breeds presents on account of different seeding seasons and different hull colors.Wheat contains abundant amylum,proteins,fat,mineral ele-ments and vitamin B and it is of high nutrition and economic value.The protein content in wheat is11%～16%higher than that in barley.The steeping time of wheat germ in the production is only2/3of that of barley with the steeping content 37%～38%.The ger-minant temperature may be17～20℃and the ending temperature achieve60℃.The temperature for baking is at80℃.Beer brewing by wheat germ would make some changes in saccharification,filtration,beer flavor,the application of yeast,beer filtration and cool-ing resistance of beer.(Tran.by YUE Yang)更多还原