Study On Improving The Zest Of Light Beer

Light beer as one of the most important low-alcohol drinks in the world, but thelack of zest is the bottleneck restricting the development of light beer. This paperstudied every process of beer brewing to improve the light beer mouthfeel and zest.The main contents of this paper were as follows:（1） Though the comparative studied on four representative beers on the marketand according to the characteristics of beer zest, and conclude the factors affected beerzest as followed: the content and state of CO₂in beer, the pH of beer, the content ofmonomeric polyphenol, the content of medium molecular protein and the temperaturewhen drinking.（2） In this paper, determine the high quality rice was the best adjunct as light beerbrewing and the proportion of adjunct was30%.（3） In this study, three yeasts were used for beer brewing at the same conditionand studied for the brewing character, and determine NO.206as the optimum yeastthough the flavor indexes of light beer.（4） Four parameters including mashing way, boiling additive, primaryfermentation process and freezing-store time were comparative analysis in order tostudy the influence from brewing process on beer zest. The optimum conditions wereas follow:â‘ The optimum mashing was as followed:45℃（30min）â†'52℃（40min）â†'65℃（70min）â†'72℃（10min，）â†'78℃, and to filter.â‘¡Determine the tannin was the best additive as light beer brewing, though thecomparative studied on carrageenan and silica-gel and tannin.â‘¢The optimum conditions of light beer were as followed: primary fermentationtemperature was8¹0℃, diacetyl reduction temperature was13℃,5℃-store time was48h when fall the temperatures.â‘£The freezing-store time was vary important for content and state of CO₂inbeer. And the long freezing-store time would help beer have a batter appearance andmouthfeel of zest. The optimum freezing-store time was7d⁹d.