【摘要】 以香梨果汁与啤酒大麦为主要原料,结合啤酒工艺和香槟酒工艺,通过低温发酵开发酿造型香梨果啤。研究结果表明:麦汁与梨汁混合比为1:1,主发酵温度为10℃,酒花添加量为1.3kg/m~3,发酵效果较好,其最终产品酒精度 ≤3.8％,固形物含量5.5％,pH值3.9,可获得理想的口感。更多还原

【Abstract】 The process of the fruit beers of brewage-model fragrant pear was studied. Results showed that condition of fine ferment was 10℃, wine-flower accretion-capacity 1.3 kg/m~3, wheat juice/pear juice 1:1. The fine brewage-model fragrant-pear fruit beer with golden color and flavor and ts% = 5.5%, pH = 3.9, wine’ s consideration 3.8% (V/V) was produced by this way.更多还原