Study On The Belgian Style Wheat Beer Process

Fragrant citrus belongs to Rutaceae,flavedo is a kind of traditional medicine and food resources in the history of the Chinese nation for thousands of years.Nowadays,because of its strong aroma,it is often used in beverage and daily diets.Coriander seeds because of its soft and warm sweet spicy aroma,has been widely used in food,daily cosmetics and perfumery in tobacco.In the food industry,coriander seeds are mainly in the form of savory flavors or spices used in meat products,convenience foods,condiments,baked goods and candy drinks.The Belgian style wheat beer was brewed by using barley malt,wheat,yeast,hops and dried orange peel as raw materials.This study clarified the optimum wort preparation,fermentation,beer storage process etc,and investigated the effects on beer flavor by the amount of dried orange peel,the addition method,and the amount of hop.The experimental results indicated that,when the orange peel（1 g/L）was added immediately at the end of the boiling with optium 0.05%of hops amount,the tast of Belgian style wheat beer was pure with obvious orange flavor.By the small scale experiment of 50L and pilot experiment style experiment,the best saccharification method was found to be the method of warming up infusion saccharification.The optimum ratio of raw materials（by mass）:barley malt,wheat and oats were 55%,40%and 5%.The best wort saccharificationprocess:45℃feeding 30min→53℃for30min→65℃insulation 50min→72℃iodine end of the inspection（35min）→78℃filter and rest for 20 minutes→boiling for 90min.A pot fermentation method was used for wort fermentation.The fermentation temperature is controlled at 19.5℃to 20℃,and the maximum pressure is controlled at around 0.12MPa.Our goal is that,Sense aspects:ester flavor,orange fragrance,mellow taste,suitable bitter taste,a lighter shade,high CO₂ content,powerfully thrilling appeal;Physicochemical aspects:original Gravity is 11°P,bitterness 26²8 IBU,chroma is about 25²7 EBC,the final fermentation degree 67%⁷0%.Experimental research indicate that,the wheat beer,which was added with coriander seed and orange peel,and fermented by Doemens yeast NO.303,is more with Belgian beer flavor characteristics.The ester flavor of yeast metabolites and the flavor of orange peel and the spicy taste of coriander seed,the three of them are organically integrated together.Even more,the pilot scale test（2T）can be used as a template in the actual industrial production.