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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
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Abstract


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 .

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CLC: > Industrial Technology > Light industry,handicrafts > Food Industry > Brewing industry > A variety of wine and its manufacturing > Beer
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