【摘要】 从麦芽中以纯酿法提取乳酸菌或从其他来源的乳酸菌接种于麦汁中进行发酵,产生乳酸,制备乳酸麦汁,用该乳酸麦汁调节糖化醪或麦汁pH值,添加量控制在2%左右。生物酸化可以弥补原料质量不均匀的缺陷,当酿造用水残余碱度高,麦芽溶解不均匀、粉碎质量差时优势尤其明显,还可避免其他添加剂给啤酒带来的负面影响,节约费用、降低生产成本,是提高啤酒品质简便而有效的方法。(陶然)更多还原

【Abstract】 Lactobacillus,extracted from malt by pure grains method or from other sources,was inoculated in wort for fermentation to produce lactic acid wort,and such lactic acid wort was used to regulate saccharifying mash or wort pH value(addition level about 2 % of mash solution quantity).The use of bio-acidification could make up the defect of uneven raw materials quality(when the residual alkalinity in water for brewing use was high,malt dissolution was uneven,and the grinding quality was bad,the effects of bio-acidification was especially satisfactory),prevent the adverse effects induced by other additives,and save prodution cost.It was a simple and effective measure to improve beer quality.(Tran.by YUE Yang)更多还原