【摘要】 啤酒的风味稳定性已成为影响啤酒质量的一个限制性因素。因为啤酒的风味稳定性与啤酒的含氧量有密切的关系 ,因此 ,除去啤酒中的氧 ,可明显改善啤酒的风味稳定性。葡萄糖氧化酶可用于脱除啤酒中的氧 ,但在改善啤酒风味稳定性方面还存在一定的缺陷。介绍了葡萄糖氧化酶用于啤酒脱氧的缺陷及改进措施更多还原

【Abstract】 Flavor stability of beer is increasing becoming the limiting factor in beer quality.Because flavor stability of beer is closely related to the amount of oxygen in beer,so complete elimination of oxygen would be expected to prevent off-flavors during storage of packaged beer.Glucose oxidase can be used to deoxygenate and measures of glucose oxidase deoxygenating methods to improve flavor stability of beer.更多还原