Dissertation > Excellent graduate degree dissertation topics show

Study on Beer Maturity Influence on Fermentation Degree and Flavor

Author: WanXiaoHuan
Tutor: XiaYanBin
School: Hunan Agricultural University
Course: Food Science and Engineering
Keywords: Beer Degree of fermentation Flavoring substance Maturity Control technology
CLC: TS262.5
Type: Master's thesis
Year: 2010
Downloads: 71
Quote: 0
Read: Download Dissertation


Low alcohol beer in barley , brewing water , hops , yeast fermentation as the main raw material , rich in carbon dioxide and foam drink wine , originated in Europe, has a long history , since to enter China in the late 19th century has been the rapid development. Beer fermentation process sugar into carbon dioxide , alcohol and water , so the beer fermentation degree is one of the measure of the maturity of beer ; other hand beer while maintaining its diversity flavor combination of substances and intolerance oxygen unique freshness, flavor substances content of a combination of its freshness and conditions of contact with oxygen affects the maturity of the beer . Beer as the main -material object , study the degree of fermentation beer maturity ; aging and then by measuring the flavor substances with beer and judge the acceptability of comprehensive experimental correlation study between the three . The main results are as follows : 1 , beer fermentation is not the higher the better , higher than 70 % , with the reduction of the original wort concentration , aroma and taste of the beer turn become weak . Were selected according to the level of the original wort concentration the four fermentation degree level fermentation experiment : 6.0 ° P beer fermentation control in 50% , 56% , 60% , 70% ; 6.5,7.0,7.5,8.0 ° P beer fermentation degree of control at 55% , 60 %, 65% , about 70%. Sensory evaluation showed that : Brewing 6.0 ° P 6.5 ° P 7.0 ° P , 7.5 ° P 8.0 ° P beer , degree of fermentation (RDF) were 50.8% , 61.7% , 58.9% , 59.0% , 64.8% , flavor best . 2 , for the same batch tasting like , each aging indicators and freshness score higher correlation coefficient , and integrated carried out analysis of different batches , the correlation coefficient has declined , it may be caused by the difference between the judges . 3, TBA value in the evaluation of the different manufacturers of beer , there are big differences , and a positive correlation coefficient between DPPH clearance rate , TRAP value with fresh score gt ; 0.5 by the determination of the type of indicators to evaluate the freshness of beer predict shelves shelf life of beer . The actual production of the above data applications , through the application of control technology , you can better control and optimization of the maturity of beer outlook based on the direction of future research .

Related Dissertations

  1. Parametric Approach of Active Control Technology for Tailless Flying-Wing Aircraft,V249.1
  2. Characterization and Identification of Maturity of Pig Manure Composting,S141.4
  3. Color Parameters Changes of Flue-cured Tobacco during Maturing and Curing and the Influence of Air-curing Before Flue-curing on Its Quality,S572
  4. Research on the Impact of Debt Financing Structure Upon Corporate Performance on Listed Pharmaceutical Company,F275
  5. Heat Change and Wanter Reduction of Cattle Manure in Aerobic Composting,S141.4
  6. Application and Research of Wireless Group Control Technology on the Gymnastics,G837
  7. Studies on Postharvest Physiology and Storage Technology of Honey Peach Fruits,S662.1
  8. Reflecting on the Problem of Higher Vocational Education’ Project-Based Curriculum Development,G712.3
  9. \,F426.82
  10. China's beer enterprises to enter the international market research methods,F426.82
  11. Shaanxi Blue Horse Beer Company fruity beer Marketing Strategy,F426.82
  12. Micro-brewed beer commercial application of research project,TS262.5
  13. Empirical Study on the Impact of Managerial Power on Corporate Financing Behavior,F276.6;F224
  14. Project Management Maturity Model and Assessment for Training Program in GS Insurance Company,F840.3
  15. The Research on Determination Technology of Cotton Maturity Based on Image Processing,TP391.41
  16. Study on the Project Management Maturity Assessment for Construction Enterprise,F426.92
  17. Effects on Physiological Metabolism and Fermentation of Saccharomyces Cerevisiae with Proteinase A Deletion,X792
  18. The Research on Career Decision Making Self-efficacy, Career Maturity and the Relationship between Them of Undergraduates in Research Universities,G647.38
  19. CMMI3 level based software outsourcing process management model and case studies,TP311.52
  20. SSH framework based publication management system design and implementation,TP311.52
  21. Based on human resource capability maturity Training System A department store,F721

CLC: > Industrial Technology > Light industry,handicrafts > Food Industry > Brewing industry > A variety of wine and its manufacturing > Beer
© 2012 www.DissertationTopic.Net  Mobile