山东科学2024，Vol.37Issue(6)：59-66,8.DOI:10.3976/j.issn.1002-4026.20240018
桂花精酿啤酒工艺研究与品质分析
Study on the process research and quality analysis of Osmanthus craft beer
摘要
Abstract
Craft beer has become a focus of attention for beer companies in recent years due to its unique flavor and mouthfeel,characterized by high malt concentration,alcohol content,and strong hop bitterness.Osmanthus,known for its pleasant and rich aroma,contains a large amount of active and healthy ingredients.Therefore,this paper aims to explore the difference in the quality of different Osmanthus content in craft beer.The process formulation of Osmanthus-infused craft beer is determined through the detection of physicochemical indicators,analysis of volatile components,and sensory evaluation.The experimental results show that the amount of Osmanthus added is positively correlated with the physicochemical indicators of craft beer,such as alcohol content,concentration,and acidity,while it is inversely proportional to fermentation.The volatile components of Osmanthus-infused craft beer are mainly alcohols and esters,contributing to a rich and intense aroma.Craft beer infused with 0.6%Osmanthus exhibits abundant and delicate foam,a refreshing and pure taste,a harmonious body,and no off-flavors or odors,presenting the typical aroma of Osmanthus.关键词
桂花/精酿啤酒/发酵工艺/香气成分Key words
Osmanthus/craft beer/fermentation process/aroma component分类
轻工业引用本文复制引用
郝倩,孟德文,吕媛,战航山,王成浩,陈思酉,李杰..桂花精酿啤酒工艺研究与品质分析[J].山东科学,2024,37(6):59-66,8.基金项目
山东省自然科学基金青年基金项目(ZR2020QC232) （ZR2020QC232）
