Improve Concentration Wort Production Micro Beer Malt Fragrance

Beer is one of the largest beverage wines, the contemporary production of itsunique taste is widely popular with people. With the development of society peoplepay more and more attention to the demand for health, therefore, in addition to thedevelopment of mass production of beer, micro beer also received a large number ofdevelopment, production technology and continuous the improvement, micro beermalt juice concentrate directly used as raw material, removes the shattering of themalt and wort preparation, simple production saves space, therefore, micro beer maltjuice concentrate production by attention, but exists the problem of insufficient beermalt fragrance, in order to improve the beer malt fragrance, this study used purealcohol leaching burnt malt, condensed the leaching solution with malt juice dilutesthe beer fermentation experiment was carried out.Pure alcohol leaching was determined by the orthogonal test, first of all, bestcalcining process conditions: burnt malt and solid-liquid ratio of1:3, wine degree is35%(v/v) and the leaching time of72h. Gas chromatography-mass spectrometryinstrument testing analysis, concluded that furan, furan, pyrazine and other volatileheterocyclic compounds, these compounds are the main components of pure alcoholleaching burnt malt fragrance, gives the leaching liquid special burnt flavour. In theconcentrated extract dilution micro beer malt extract add proportion reaches5%, beermalt fragrance more prominent, coordination, soft mellow taste.This study on alcohol leaching after burnt malt has carried on the comprehensiveutilization, will leach burnt malt after filtering, washing distillation (washing liquid isstored for future use), after crushing, liquefaction saccharification, alcoholfermentation experiments. Through orthogonal experiment, when the yeast additionamount was0.9‰,32℃fermentation temperature, fermentation time68h, is the bestprocess conditions of burnt malt alcoholic fermentation. Again will be a secondaryalcohol distillation, cooked after aging, and the preparation of pure wine, end up witha typical burnt malt flavor, pure, mellow wine, full taste, coordination of42%(v/v)distilled spirits.With burnt malt distilling residue and edible alcohol as main raw materials, adding11%acetic acid bacteria in200r/min, the temperature of30℃in the table of aceticacid fermentation, the distillation residue and8%to3%of the final initial alcohol isthe most appropriate.