摘要
该文描述了SASPL值的测定方法及其与啤酒非生物稳定性的关系。据此确定了添加硅胶对提高小黑麦啤酒非生物稳定性的方法 ,并进一步探讨解决了高蛋白小黑麦容易造成蛋白质混浊的关键问题。
The paper studied the method of measuring SASPL and the relationship between SASPL value and non-biology-stability of beer.According to what we studied,we identified the way of adding Silica gel to improve the non-biology-stability of black wheat beer.Furthermore,we discussed and resolved the main problem that black wheat with high content protein causes beer haze.
出处
《中国酿造》
CAS
北大核心
2002年第3期12-13,32,共3页
China Brewing
