| 浅谈啤酒生产中双乙酰的形成与控制 |
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| 引用本文： | 张崇军.浅谈啤酒生产中双乙酰的形成与控制[J].价值工程,2011,30(36):28-28. |
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| 作者姓名： | 张崇军 |
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| 作者单位： | 四川工商职业技术学院,都江堰,611830 |
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| 摘 要： | 双乙酰是影响啤酒风味的重要成分,本文就啤酒中双乙酰的形成途径和影响因素进行了具体分析,针对生产过程中的关键环节总结出了一系列降低双乙酰含量的措施。
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| 关 键 词： | 啤酒风味 双乙酰 形成 降低 |
Formation and Control of Diacetyl in Beer Production |
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| Zhang Chongjun.Formation and Control of Diacetyl in Beer Production[J].Value Engineering,2011,30(36):28-28. |
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| Authors: | Zhang Chongjun |
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| Institution: | Zhang Chongjun(Sichuan Technology and Business College,Dujiangyan 611830,China) |
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| Abstract: | Diacetyl is an important composition influencing the flavor of beer.This paper analyzed the diacetyl forming way and the influencing factors in beer production,and summed up a series of measures on reducing diacetyl content in the key of beer production. |
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| Keywords: | beer flavor diacetyl form reduce |
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