CN109097218A - Hops odor type whole wheat Pilsen malt formula, gained beer and preparation method thereof - Google Patents
Hops odor type whole wheat Pilsen malt formula, gained beer and preparation method thereof Download PDFInfo
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- CN109097218A CN109097218A CN201811203939.2A CN201811203939A CN109097218A CN 109097218 A CN109097218 A CN 109097218A CN 201811203939 A CN201811203939 A CN 201811203939A CN 109097218 A CN109097218 A CN 109097218A
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
- C12C1/00—Preparation of malt
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- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
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- C12C11/003—Fermentation of beerwort
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
- C12C7/00—Preparation of wort
- C12C7/04—Preparation or treatment of the mash
- C12C7/042—Mixing malt with water
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Abstract
The present invention proposes a kind of hops odor type whole wheat Pilsen malt formula, gained beer and preparation method thereof, belongs to beer technical field, is able to solve the domestic status without hops odor type whole wheat Pilsen at present.Selected malt is using Pearson's malt collocation Vienna malt in hops odor type whole wheat Pilsen malt formula, cohumulone accounting≤30% of selected hops, hop oil >=0.5ml/100g, wherein, Pearson's malt α-ncontent 120-140mg/100g, saccharifying power 250-300WK, coloration 2.5-4.5EBC, malt limit degree of fermentation 67%-69%；Vienna malt coloration 20-30EBC, DMHF content 0.5-1.0mg/L；Total hops fragrance content >=10 μ g/L, beer original wort concentration 10.5-11.5 ° of P, amaroid 20-30EBC in the wheat juice being prepared are formulated by described.Beer formula provided by the present invention can be applied in the production of hops odor type whole wheat Pilsen.
Description
Technical field
The invention belongs to beer technical field more particularly to a kind of hops odor type whole wheat Pilsen malt formulas, institute
Obtain beer and preparation method thereof.
Background technique
Pilsen is first item Lager beer, and the most salable beer in Europe in the world, hardship with higher
Taste matter, usual amaroid between 20-30EBC, have the characteristics that it is bitter feel well back sweet, especially it bitter feels harmony and tasty and refreshing property is
It is different from the key index of other Lager beer.
The amaroid of common Lager beer domestic at present is usually between 6-12EBC, and hardship sense harmony is bad, hops are fragrant
Therefore how unsaturated vapor optimizes the formula of Pilsen, it is made not only to have retained the high amaroidal feature of European Lager beer, but also
It can satisfy the taste requirements of compatriots, while having the characteristics that bitter sweet, not rear bitter and certain hops of feeling well back are fragrant, solve current domestic
Status without hops odor type whole wheat Pilsen will be important topic that those skilled in the art are studied.
Summary of the invention
The present invention proposes a kind of hops odor type whole wheat Pilsen malt formula, gained beer and preparation method thereof, should
Money beer had both remained the amaroidal feature of Pilsen height, there is hardship to feel well back again simultaneously sweet, not rear bitter and certain on taste
The feature of hops perfume solves the domestic status without hops odor type whole wheat Pilsen at present.
In order to achieve the above object, the present invention provides a kind of hops odor type whole wheat Pilsen malt formula, hops
Odor type whole wheat Pilsen malt formula, which is characterized in that selected malt is shallow using the collocation of Pearson's malt in the formula
Color burnt malt, selected hops use at least one import hops, and its cohumulone accounting≤30%, hop oil >=0.5ml/
100g, wherein Pearson's malt α-ncontent 120-140mg/100g, saccharifying power 250-300WK, coloration 2.5-4.5EBC, malt
Limit degree of fermentation 67%-69%；Vienna malt coloration 20-30EBC, DMHF content 0.5-1.0mg/L；It is made by the formula
Total hops fragrance content >=10 μ g/L, beer original wort concentration 10.5-11.5 ° of P, amaroid 20- in standby obtained wheat juice
30EBC。
Preferably, Pearson's malt based on Pearson's malt made from two rowed barley, accounts for selected malt content
90%-99%, Vienna malt accounts for the 1%-10% of selected malt content.
Preferably, the hops or hop product are bitter flower, fragrant flower or bitter fragrant inclusive type, selected from Germany, Czech or the U.S.
At least one of import hops, including Hallertauer Tradition, Tettanger, Hersbrucker,
Herkules, Saaz, Herkules, Magnum, Perle, Tettnanger, in N μ gget and Spalter Select at least
It is a kind of.
Matched the present invention also provides a kind of using hops odor type whole wheat Pilsen malt described in above-mentioned technical proposal
The method that side prepares hops odor type whole wheat Pilsen, includes the following steps:
Selecting Pearson's malt collocation Vienna malt, water is primary raw material, with material-water ratio 1:3-1:4 mixing, in 62-
72 DEG C of progress two-period form saccharification；
After saccharification, mellow solution of saccharification is filtered in 73 ± 1 DEG C, is boiled after obtaining clarification wheat juice, in boiling part by several times
Hops or hop product are added, convolution precipitating is carried out after boiling, is cooled to 8-10 DEG C, while being oxygenated access bottom yeast and being sent out
Ferment obtains beer fermentation liquid；
Beer fermentation liquid is subjected to diatomite filtering, packaging sterilization, obtains hops odor type whole wheat Pilsen.
Preferably, two-period form saccharification be included in 62-65 DEG C, the first segment saccharification of 30-60min and in 71-73 DEG C,
The second segment of 10-30min is saccharified, wherein does not add exogenous enzyme preparations in entire saccharifying.
Preferably, adding hops by several times in boiling part or hop product specifically includes:
Add hops or hop product, alpha-acid accounting difference respectively when boiling beginning, boiling 15min and boil 60min
For 10-20%, 30-60%, 20-40%.
Preferably, being filtered mellow solution of saccharification including first carrying out reflow treatment to mellow solution of saccharification, to which wheat juice must be clarified
After the step of being filtered, wherein the speed that mellow solution of saccharification flows back is extracted after clarification wheat juice with mellow solution of saccharification processing
Speed ratio be 1:1-1:1.4.
Preferably, the oxygenation access bottom yeast carries out fermentation and specifically includes:
To convolution precipitating, Wort oxygenating after cooling, wheat juice dissolved oxygen 9-11mg/L is controlled, while accessing bottom yeast,
Canful yeast number control ten thousand/ml of 1500-1800, main 8-11 DEG C of ferment temperature, 8-13 DEG C of reduction temperature, fermentation time >=15 day,
Cold -2 DEG C -0 DEG C of storage temperature, cold storage time >=14 day.
The present invention also provides a kind of hops odor type whole wheat skins that the method according to the above technical scheme is prepared
Ademilson beer.
Compared with prior art, the advantages and positive effects of the present invention are:
Hops odor type whole wheat Pilsen provided by the present invention by being optimized to malt formula, hops formula,
So that it had both been remained the high amaroidal feature of Pilsen, have simultaneously on taste bitter sweet, bitter sense harmony of feeling well back it is good, not after
The feature of bitter and certain hops perfume solves the domestic status without hops odor type whole wheat Pilsen at present.
Specific embodiment
The technical scheme in the embodiments of the invention will be clearly and completely described below, it is clear that described implementation
Example is only a part of the embodiment of the present invention, instead of all the embodiments.Based on the embodiments of the present invention, this field is common
Technical staff's every other embodiment obtained without making creative work belongs to the model that the present invention protects
It encloses.
The embodiment of the invention provides a kind of hops odor type whole wheat Pilsen malt formula, hops odor type whole wheat Pierres
Gloomy brewers malt formula, which is characterized in that selected malt is using Pearson's malt collocation Vienna malt, institute in the formula
Hops are selected to use at least one import hops, and its cohumulone accounting≤30%, hop oil >=0.5ml/100g, wherein skin
Ademilson malt α-ncontent 120-140mg/100g, saccharifying power 250-300WK, coloration 2.5-4.5EBC, the malt limit degree of fermentation
67%-69%；Vienna malt coloration 20-30EBC, DMHF content 0.5-1.0mg/L；The wheat being prepared is formulated by described
Total hops fragrance content >=10 μ g/L, beer original wort concentration 10.5-11.5 ° of P, amaroid 20-30EBC in juice.
Pilsen provided by the above embodiment is made of whole wheat, and selected malt is mainly with skin made from two rowed barley
Based on Ademilson malt, Vienna malt of arranging in pairs or groups, wherein Pearson's malt accounts for the 90%-99% of selected malt content, and light color is burnt
Fragrant malt accounts for the 1%-10% of selected malt content；Selected hops are using at least one import hops, it is desirable that the conjunction of selected hops
Humulone accounting≤30%, hop oil >=0.5ml/100g, cohumulone accounting is lower, and hardship sense harmony is better, wherein hops
It can be single hops, or a variety of mixed hops；In addition, without using rice, corn etc. in this beer formula
Auxiliary material, and exogenous enzyme preparations are not added, contain in conjunction with malt, hops requirement and the total hops fragrance finally obtained specifically limited
Amount, wort concentration, amaroid require preparation-obtained beer that there is hardship to feel well back sweet, not rear bitter simultaneously and have certain hops fragrant
The characteristics of, solve the domestic status without hops odor type whole wheat Pilsen at present.
In a preferred embodiment, the hops or hop product are hardship flower, fragrant flower or bitter fragrant inclusive type, selected from Germany, victory
Gram or the U.S. hops it is at least one, as Hallertauer Tradition, Tettanger, Hersbrucker,
Herkules, Saaz, Herkules, Magnum, Perle, Tettnanger, in N μ gget and Spalter Select at least
It is a kind of.When selecting, usually cohumulone accounting is greater than 30% kind and conjunction humulus grass to the hop varieties enumerated in the present embodiment
Cultivar mixtures of the ketone accounting less than 30% use, it is ensured that cohumulone accounting≤30% of hops formula, hop oil >=0.5ml/
100g.This mainly considers that cohumulone accounting is lower, and hardship sense harmony is better, and facilitating final beer product has
Hardship is felt well back, and sweet, bitter sense harmony is good, bitter without after, and hop oil >=0.5ml/100g, which is conducive to product, has the characteristics that certain hops perfume (or spice).
Hops odor type whole wheat Pilsen wheat described in above-described embodiment is utilized the embodiment of the invention also provides a kind of
The method that bud formula prepares hops odor type whole wheat Pilsen, includes the following steps:
S1: selecting Pearson's malt collocation Vienna malt, water is primary raw material, is mixed with material-water ratio 1:3-1:4, in
62-72 DEG C of progress two-period form saccharification；
It is different for the blanking time requirement of malt when malt is mixed with water in the step, as dry powder grist in
50-55 DEG C of blanking, wet-milling grist are made full use of in 62-65 DEG C of blanking with ensuring that malt is smashed.In addition, in this step
Saccharifying is optimized for two-period form saccharification, not only can guarantee the decomposition of starch in this way, but also be conducive to the control of the wheat juice limit degree of fermentation
System.
S2: after saccharification, mellow solution of saccharification being filtered in 73 ± 1 DEG C, is boiled after obtaining clarification wheat juice, is divided in boiling part
Secondary addition hops or hop product carry out convolution precipitating after boiling, are cooled to 8-10 DEG C, while being oxygenated access bottom yeast and carrying out
Fermentation, obtains beer fermentation liquid.
In the step, mellow solution of saccharification is filtered by the way of first flowing back, refiltering, is guaranteed outstanding in mellow solution of saccharification
For floating object matter by abundant precipitating, separation, filtered blending wort concentration is 9.0-10.5 ° of P.In addition, in order to ensure hops substance
Make full use of, for hops or hop product addition use gradation addition manner, preferably boiling start, boil 15min
Guarantee that alpha-acid accounting is respectively 10-20%, 30- with when adding hops or hop product when boiling 60min respectively, and adding every time
60%, 20-40%；In addition after hops add, in order to as much as possible retain hops Studies of The Aromatic Substances, one 0- of optional addition
10min boiling pot is stopped the supple of gas or steam after reflux technique, then carries out convolution precipitating, the time is preferably 20min-30min, at this time gained wheat juice
Wort concentration is 10.5-11.5 ° of P.
S3: the wheat juice of 10.5-11.5 ° of P of gained wort concentration is oxygenated, and adds bottom yeast, and beer is obtained after fermentation
Fermentation liquid；
S4: beer fermentation liquid is subjected to diatomite filtering, packaging sterilization, obtains hops odor type whole wheat Pilsen.
In a preferred embodiment, two-period form saccharification be included in 62-65 DEG C, the first segment saccharification of 30-60min and in
71-73 DEG C, the saccharification of the second segment of 10-30min, wherein do not add exogenous enzyme preparations in entire saccharifying.The present embodiment
In, it not only can guarantee the decomposition of starch after optimizing two-period form Mashing process, but also be conducive to the control of the wheat juice limit degree of fermentation.By upper
State adjustment, the wheat juice limit degree of fermentation can be controlled between 67%-69%, finally achievable beer RDF 65%-68% it
Between, appearance pol is between 1.8-2.3 ° of P.
In a preferred embodiment, mellow solution of saccharification is filtered including first carrying out reflow treatment to mellow solution of saccharification, wait obtain
The step of being filtered after clarification wheat juice, wherein speed and the mellow solution of saccharification processing that mellow solution of saccharification flows back are clarification wheat juice
The speed ratio being extracted afterwards is 1:1-1:1.4.In the present embodiment, in order to utmostly guarantee boiled wheat juice for clarification wheat
Juice, when being filtered to mellow solution of saccharification by the way of first flowing back, refiltering, while the speed to flow back to mellow solution of saccharification with
And mellow solution of saccharification processing is defined for the speed being extracted after clarification wheat juice, it is to be understood that the speed ratio can basis
Practical condition is adjusted within the above range.
In a preferred embodiment, the oxygenation access bottom yeast, which ferment, specifically includes:
To convolution precipitating, Wort oxygenating after cooling, wheat juice dissolved oxygen 9-11mg/L is controlled, while accessing bottom yeast,
Canful yeast number control ten thousand/ml of 1500-1800, main 8-11 DEG C of ferment temperature, 8-13 DEG C of reduction temperature, fermentation time >=15 day,
Cold -2 DEG C -0 DEG C of storage temperature, cold storage time >=14 day.In the step of fermenting in the present embodiment to oxygenation access bottom yeast
The Parameter Conditions being related to are defined, it is ensured that products obtained therefrom is desired product after fermentation.It is understood that for above-mentioned ginseng
The restriction of said conditions can slightly be adjusted in the range of above-mentioned restriction according to practical condition.
The embodiment of the invention also provides a kind of hops odor type whole wheat Pilsen being prepared according to the above method,
The original wort concentration of this beer is 10.5-11.5 ° of P, amaroid 20-30EBC, coloration 6-9EBC, RDF are in 65-68%
Between, and different cohumulone accounting≤35% in the beer, total hops fragrance content >=10 μ g/L make it both remain Pierre
The high amaroidal feature of gloomy beer, while having the bitter harmony such as sweet, bitter sense/alcohol ester flavor of feeling well back good, not rear bitter on taste again
The characteristics of, it solves domestic whole wheat Pilsen hardship at present and feels the not strong status of uncoordinated, aroma unsaturated vapor, potableness.
In order to become apparent from hops odor type whole wheat Pilsen malt provided by the embodiment of the present invention is introduced in detail match
Side, gained beer and preparation method thereof, are described below in conjunction with specific embodiment.
Embodiment 1
With fructus hordei germinatus (method wheat Sebastian Pierre's malt 30%-49%, method wheat Quench Pearson's malt 25%-
30%, add wheat Copeland Pearson's malt 25%-30%, Vienna malt CaraHell1%-10%), water be main former
Material, through crushing → saccharification → filter → boil (hops Hallertauer Tradition36%, Hersbrucker 64%) →
Convolution precipitating → cooling → oxygenation → addition bottom yeast → fermentation → filtering → sterilization → up to the refreshing type whole wheat skin of 10.5 ° of P hardships
Ademilson beer.
Embodiment 2
With fructus hordei germinatus (method wheat Sebastian Pierre's malt 30%-49%, method wheat Quench Pearson's malt 25%-
30%, add wheat Copeland Pearson's malt 25%-30%, Vienna malt CaraHell1%-10%), water be main former
Material, through crushing → saccharification → filter → boil (hops Hallertauer Tradition100%) → convolution precipitating → cooling →
Oxygenation → addition bottom yeast → fermentation → filtering → sterilization → up to the refreshing type whole wheat Pilsen of 10.5 ° of P hardships.
Embodiment 3
With fructus hordei germinatus (method wheat Irina Pierre's malt 65%-69%, plus wheat Copeland Pearson malt 25%-30%,
Vienna malt CaraHell 1%-10%), water be primary raw material, through crushing → saccharification → filter → boil (hops
Hallertauer Tradition 36%, Hersbrucker 64%) → convolution precipitating → cooling → oxygenation → addition it is following
Yeast → fermentation → filtering → sterilization → up to the refreshing type whole wheat Pilsen of 10.5 ° of P hardships.
Embodiment 4
With fructus hordei germinatus (method wheat Irina Pierre's malt 65%-69%, plus wheat Copeland Pearson malt 25%-30%,
Vienna malt CaraHell 1%-10%), water be primary raw material, through crushing → saccharification → filter → boil (hops
Hallertauer Tradition 100%) → convolution precipitating → cooling → oxygenation → addition bottom yeast → fermentation → filtering
→ sterilization → up to the refreshing type whole wheat Pilsen of 10.5 ° of P hardships.
Embodiment 5
With fructus hordei germinatus (method wheat Irina Pierre's malt 65%-69%, plus wheat Copeland Pearson malt 25%-30%,
Vienna malt CaraHell 1%-10%), water be primary raw material, through crushing → saccharification → filter → boil (hops
Hallertauer Tradition 100%) → convolution precipitating → cooling → oxygenation → addition bottom yeast → fermentation → filtering
→ sterilization → up to the refreshing type whole wheat Pilsen of 11.5 ° of P hardships.
The refreshing type whole wheat Pilsen Physico-chemical tests of hardship
The Physico-chemical tests result of 1 the used hops of embodiment 1-5 of table
| Detection project | Hallertauer Tradition | Hersbrucker |
| Cohumulone accounting % | 29 | 19 |
| Hop oil ml/100g | 0.6 | 0.8 |
The preparation-obtained wheat juice hops fragrance testing result of 2 embodiment 1-5 of table
The testing result of the preparation-obtained hops odor type whole wheat Pilsen of 3 embodiment 1-5 of table
As table 1-2 data it is found that hops used in 1-5 of the embodiment of the present invention, malt meet hops odor type whole wheat skin
For the established standards of hops, malt in Ademilson brewers malt formula, and from the data in table 3, it can be seen that based on to selected in formula
The setting of component is formulated total hops fragrance content >=10 in the hops odor type whole wheat Pilsen wheat juice being prepared by described
μ g/L, original wort concentration is 10.5-11.5 ° of P in beer, amaroid 20-30EBC, different cohumulone accounting in beer≤
35%, RDF meet the requirement of expected obtained hops odor type whole wheat Pilsen between 65%-68%.For Pierre
For gloomy beer, hops fragrance component content is higher, and beer hops perfume (or spice) is more obvious；Different cohurmulone accounting is lower, the hardship of beer
It is better to feel quality, i.e., bitter sense is strong, but not rear bitter；RDF influences residual sugar in beer, and residual sugar is excessive, and wine body is not mellow tasty and refreshing, residual sugar mistake
Few, wine body is boring, therefore RDF control, in 65%-68%, tasty and refreshing property is optimal.
Flavor evaluation
Flavor evaluation measurement is carried out to the obtained hops odor type whole wheat Pilsen of above-described embodiment 1-5, is as a result seen
Table 4.
The obtained hops odor type whole wheat Pilsen product special flavour of 4 embodiment 1-5 of table judges result
As seen from the results in Table 4, whole wheat Pilsen provided in an embodiment of the present invention has hops fragrant obvious, and hardship is felt well back sweet
The characteristics of, hardship sense harmony is good, bitter without after.Since domestic consumer is relatively relatively low to bitter tolerance level, the present invention is implemented
The hops odor type whole wheat Pilsen that example provides not only had remained the high amaroidal feature of European Lager beer, but also can satisfy
The taste requirements of compatriots, while having the characteristics that bitter sweet, not rear bitter and certain hops of feeling well back are fragrant, it solves current domestic without hops perfume
The status of type whole wheat Pilsen.
Claims (9)
1. hops odor type whole wheat Pilsen malt formula, which is characterized in that selected malt uses Pearson in the formula
Malt collocation Vienna malt, selected hops use at least one import hops, and its cohumulone accounting≤30%, hops
Oil >=0.5ml/100g, wherein Pearson's malt α-ncontent 120-140mg/100g, saccharifying power 250-300WK, coloration 2.5-
4.5EBC, malt limit degree of fermentation 67%-69%；Vienna malt coloration 20-30EBC, DMHF content 0.5-1.0mg/L；
Total hops fragrance content >=10 μ g/L, 10.5-11.5 ° of P of beer original wort concentration, hardship in the wheat juice being prepared are formulated by described
Taste matter 20-30EBC.
2. hops odor type whole wheat Pilsen malt formula according to claim 1, which is characterized in that the Pearson
Malt accounts for the 90%-99% of selected malt content based on Pearson's malt made from two rowed barley, and Vienna malt accounts for institute
Select the 1%-10% of malt content.
3. the method according to claim 1, wherein the hops or hop product are bitter flower, fragrant flower or bitter fragrant
Inclusive type, selected from least one of Germany, Czech or the U.S. import hops, including Hallertauer Tradition,
Tettanger, Hersbrucker, Herkules, Saaz, Herkules, Magnum, Perle, Tettnanger, N μ gget and
At least one of Spalter Select.
4. it is complete to prepare hops odor type using the described in any item hops odor type whole wheat Pilsen malt formulas of claim 1-3
The method of wheat Pilsen, which comprises the steps of:
Selecting Pearson's malt collocation Vienna malt, water is primary raw material, with material-water ratio 1:3-1:4 mixing, in 62-72 DEG C
Carry out two-period form saccharification；
After saccharification, mellow solution of saccharification is filtered in 73 ± 1 DEG C, boils after obtaining clarification wheat juice, added by several times in boiling part
Hops or hop product carry out convolution precipitating after boiling, are cooled to 8-10 DEG C, while being oxygenated access bottom yeast and fermenting,
Obtain beer fermentation liquid；
Beer fermentation liquid is subjected to diatomite filtering, packaging sterilization, obtains hops odor type whole wheat Pilsen.
5. according to the method described in claim 4, it is characterized in that, two-period form saccharification is included in 62-65 DEG C, 30-60min
First segment saccharification and in 71-73 DEG C, 10-30min second segment be saccharified, wherein do not add external source in entire saccharifying
Enzyme preparation.
6. according to the method described in claim 4, it is characterized in that, adding hops by several times in boiling part or hop product is specific
Include:
Hops or hop product are added respectively when boiling beginning, boiling 15min and boil 60min, and alpha-acid accounting is respectively 10-
20%, 30-60%, 20-40%.
7. according to the method described in claim 4, it is characterized in that, to mellow solution of saccharification be filtered including first to mellow solution of saccharification into
Row reflow treatment, the step of being filtered after it must clarify wheat juice, wherein the speed and mellow solution of saccharification that mellow solution of saccharification flows back
Processing be that the speed ratio that is extracted is 1:1-1:1.4 after clarification wheat juice.
8. according to the method described in claim 4, it is characterized in that, oxygenation access bottom yeast carries out the specific packet that ferments
It includes:
To convolution precipitating, Wort oxygenating after cooling, wheat juice dissolved oxygen 9-11mg/L is controlled, while accessing bottom yeast, canful
Yeast number controls ten thousand/ml of 1500-1800, main 8-11 DEG C of ferment temperature, 8-13 DEG C of reduction temperature, fermentation time >=15 day, cold storage
- 2 DEG C -0 DEG C of temperature, cold storage time >=14 day.
9. the hops odor type whole wheat Pilsen being prepared according to the described in any item methods of claim 4-8.
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| CN201811203939.2A CN109097218A (en) | 2018-10-16 | 2018-10-16 | Hops odor type whole wheat Pilsen malt formula, gained beer and preparation method thereof |
| PCT/CN2019/104090 WO2020078124A1 (en) | 2018-10-16 | 2019-09-03 | Malt formula of hops aroma-type whole wheat pilsener, resultant beer and preparation method therefor |
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| CN109852502A (en) * | 2019-03-22 | 2019-06-07 | 青岛科海生物有限公司 | A kind of brewing method of Pilsen |
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| WO2020078124A1 (en) * | 2018-10-16 | 2020-04-23 | 青岛啤酒股份有限公司 | Malt formula of hops aroma-type whole wheat pilsener, resultant beer and preparation method therefor |
| WO2020078123A1 (en) * | 2018-10-16 | 2020-04-23 | 青岛啤酒股份有限公司 | Hop aroma-type wholewheat pilsner beer and preparation method therefor |
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| CN114989909A (en) * | 2021-03-01 | 2022-09-02 | 华润雪花啤酒（中国）有限公司 | Beer based on Yangshao culture and preparation method thereof |
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| WO2020078123A1 (en) * | 2018-10-16 | 2020-04-23 | 青岛啤酒股份有限公司 | Hop aroma-type wholewheat pilsner beer and preparation method therefor |
| CN109852502A (en) * | 2019-03-22 | 2019-06-07 | 青岛科海生物有限公司 | A kind of brewing method of Pilsen |
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| CN113201426A (en) * | 2021-05-20 | 2021-08-03 | 中国农业大学 | Pu' er tea and sweet osmanthus compounded amber Aier refined beer and preparation process thereof |
| CN113201426B (en) * | 2021-05-20 | 2022-05-17 | 中国农业大学 | Pu' er tea and sweet osmanthus compounded amber Aier refined beer and preparation process thereof |
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