Study On The Variety Of Beer Physical Parameters And The Brewing Technology Of Hongqu Beer

The physical parameters of different brands of beers under different storing conditions were determined. The results showed that with the advance of storing time, the non-biology stability, flavor stability and foam property of beers decreased, while the specific gravity, surface tension and chroma increased. At the same storing temperature, the physical parameters of different brands of beers showed similarly variable tendency, though the variety degrees were different. For the same" brand of beer under different storing conditions, the parameters varied but the range of variation were not distinguished.The physiological and fermentation properties of six brewing yeasts with different cell size were detected. Although the properties of different strains varied in a limited range, no distinct relationship between the cell size and physiological and fermentation properties existed.The physical parameter determination results showed that the specific gravity, surface tension and chroma of all strains decreased during fermenting process. But no distinct roles existed for the difference of the strains.The brewing process of hongqu beer was studied. The optimal hongqu process liquid add-in time was the filtration at the end of the fermentation. The best additive rate of hongqu process liquor to fermented liquor was 1:100. (The hongqu process liquid was made by hongqu and water at the rate of 24g hong qu to 1L water.)...