Beer production technique and device for improving liquor body aroma

Abstract

The invention relates to a beer production technique for improving liquor body aroma, which comprises the steps of saccharification, wort filtration, wort boiling, wort cooling, fermentation and filtration to obtain the beer, wherein primary humulus lupulus addition is performed in the wort boiling step, and secondary humulus lupulus addition is performed between the wort boiling step and wort cooling step. The invention also relates to a beer production device for improving liquor body aroma. On the premise of maintaining the bitterness value of the liquor body, the technique can avoid volatilization of beneficial substances in the humulus lupulus, and thus, can maintain the aromatic beneficial substances of the liquor body to be delivered to the subsequent step, thereby finally maintaining the aroma of the liquor body. By adopting the technique, the detection indicates that the linalool content in every 1 degree P of liquor body in the finished product is 0.5-1mg / L.

Description

technical field [0001] The invention relates to a beer production process and equipment for improving the aroma of the wine body. Background technique [0002] The beer production process sequentially includes the steps of raw material crushing→saccharification→wort filtration→wort boiling→wort cooling→fermentation→beer filtration→sterilizing and filling. In order to increase the bitterness, aroma and taste of beer, the beer production process of the prior art generally adds a certain amount of hops in the wort boiling process, and makes the hop resin, hop oil and polyphenols in the hops Distilled into wort. The α-acid, β-acid and a series of oxidized polymers in the hop resin endow the beer with a pleasant bitter taste; the aromatic essential oils in the hop oil are an important source of aroma for the beer; the polyphenols can clarify the wort and give the beer a mellow taste Body and antioxidant effects. The aromatic essential oils in hop oil are highly volatile, and t...

AI Technical Summary

Problems solved by technology

[0004] Due to the low-temperature fermentation used in the fermentation process of beer production, the yeast produces less by-products during the fermentation process, which makes the beer taste better and the foam condition is good, but the fermentation time is long; Fast, short fermentation time, high utilization rate of equipment, but more by-products are produced, and the taste of beer is poor

In order to achieve a better taste, low-temperature fermentation is usually used. In the above two patent applications, when hops are added to the low-temperature fermentation, some substances in the hops that affect the aroma of the wine body are difficult to fully extract and dissolve into the wine. However, if high temperature fermentation is used, the taste and aroma of the wine will be affected due to the fermentation itself.

Images