| According to the fact of medium and small enterprises the practical effective method of increasing the stability of flavor were studied in the article.(1) Evaluating the effect of the addition of tannin in the stillage and brewing water,the rate of 6g/hl in stillage water and 10g/hl in brewing water under pH 5.3 and 62℃ can be in favor of wort filtrition, restrain LOX reaction, reduce the aldehydes concentration in the wort, enhance the deoxidization, restrain the oxidation of lipid and protein to enhance the flavor stability.(2) The content of higher alcohols is not beyond standard. Higher alcohols content is 93mg/L which leads to full-body and no heavy head when the temperature is 8℃.(3) Adding 15mg/L solid sulfite when filtrating,50ppm GOD can reduce the staling matter and DO obviously;increase the flavor stability of beer.(4) Several replacable additives of formaldehyde were studied, adding VA30mg/L,VB30mg/L,VA&VB,HD-1#60mg/L, HR can have good result, however, VA&VB and HR are better.(5) Adding 0.75mg/L of ZnSO4·7H2O in beer can accelerate the yeast multiplication, content of proper high alcohol, flavor and mouthfeel are better than normal beer. When 200mg/L addition of α-FAN, 13 ml/L addition of ALDC, 12×106/mL of yeast can decrease the production of VDK .And VDK can be well controlled during the storage.(6) After comparison and analysis, TBA has less pertinency with RSV. So taking TBA as data to supervise beer staling degree. However, RSV has good peritinency with staling impression value, it is an effective method to supervise beer flavor stability.
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