CN113999739B - Method for brewing original low-alcohol blackcurrant beer and blackcurrant beer brewed by same - Google Patents

Method for brewing original low-alcohol blackcurrant beer and blackcurrant beer brewed by same Download PDF

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CN113999739B
CN113999739B CN202111506449.1A CN202111506449A CN113999739B CN 113999739 B CN113999739 B CN 113999739B CN 202111506449 A CN202111506449 A CN 202111506449A CN 113999739 B CN113999739 B CN 113999739B
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blackcurrant
fermentation
beer
wort
syrup
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CN113999739A (en
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葛峻伶
贺秀丽
穆英健
谢鑫
郭立芸
宋玉梅
贾凤超
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Beijing Yanjing Beer Group Corp
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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
    • C12C5/00—Other raw materials for the preparation of beer
    • 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
    • C12C11/00—Fermentation processes for beer
    • C12C11/02—Pitching yeast
    • 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
    • C12C12/00—Processes specially adapted for making special kinds of beer
    • C12C12/04—Beer with low alcohol content
    • 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
    • C12C5/00—Other raw materials for the preparation of beer
    • C12C5/02—Additives for beer
    • C12C5/026—Beer flavouring preparations
    • 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
    • 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
    • C12C7/14—Lautering, i.e. clarifying wort
    • C12C7/16—Lautering, i.e. clarifying wort by straining
    • C12C7/17—Lautering, i.e. clarifying wort by straining in lautertuns, e.g. in a tub with perforated false bottom
    • 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
    • C12C7/20—Boiling the beerwort
    • C12C7/205—Boiling with hops

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Abstract

The invention discloses a brewing method of original brewing low-alcohol blackcurrant beer. The method for brewing the blackcurrant beer adopts the blackcurrant juice and the mixed wort as raw materials, and uses the road yeast to ferment and brew the beer; the alcoholic strength of the blackcurrant beer is less than or equal to 2.5% vol, the sugar content of the blackcurrant juice is more than or equal to 300g/L, and the sugar content of the barley malt juice is 5.5-6.5 DEG P. The appearance of the blackcurrant beer brewed by the method is standard purple black, the blackcurrant is rich in aroma, the taste is strong, the mouth feel is coordinated, the warm feeling of the alcohol is moderate, the typical blackcurrant herbal medicine aroma is provided, and the blackcurrant beer has no other foreign flavor and is suitable for being eaten together with rice or bread.

Description

Method for brewing original low-alcohol blackcurrant beer and blackcurrant beer brewed by same
Technical Field
The invention relates to the field of bioengineering, in particular to a method for brewing original low-alcohol blackcurrant beer and the blackcurrant beer brewed by the method.
Background
Fruit beer is a beverage product which is rapidly popular in recent years, has the flavor of beer, has the nutrition and aroma of fruits and vegetables, and has low alcoholic strength, so that the fruit beer is deeply favored by consumers. Fruit juice beer is rich in variety, such as representative lindeman cherry wine, fuli strawberry beer and the like, but the existing pineapple fruit beer, lemon fruit beer, hans fruit beer and the like basically belong to the prepared fruit juice beer, and the fruit juice beer lacks fermentation aroma and has a taste to be improved.
The Lude yeast belongs to non-saccharomyces cerevisiae, and can produce low-alcohol beer without subsequent treatment, but as the Lude yeast only can ferment glucose, fructose and sucrose and can not ferment maltose and maltotriose, the residual sugar after fermentation is high in quantity and has sweet taste, and the flavor of the beer is affected.
Blackcurrant, also called purple plum, black bean fruit, is similar to grape and blueberry in appearance, is rich in various antioxidant bioactive substances (anthocyanin, vitamin C, flavone, phenolic acid and the like) and inorganic salts, is called as concentrated nutrition pill, and has the functions of improving visual function and protecting heart.
Disclosure of Invention
The invention aims to solve the technical problem of brewing low-alcohol blackcurrant beer.
In order to solve the technical problems, the invention provides a method for brewing low-alcohol blackcurrant beer. The method may include the step of fermenting beer brewed from blackcurrant juice, syrup, sweetener, raw wort, using a ludwigia-type yeast. The blackcurrant beer can have an alcoholicity of 2.5% vol.2% or less and a diacetyl content of 0.1mg/L or less. The blackcurrant juice can have a sugar content of 300g/L or greater. The sugar content of the raw wort can be 6.0+/-0.5 DEG P.
In the above method, the preparation method of the raw wort may be that barley malt and water are mixed and saccharified to obtain a mash, and the mash is filtered to obtain the raw wort.
The method described above may further comprise the step of preparing said raw wort, said sweetener and said syrup as a mixed wort. The preparation method of the mixed wort can comprise the following steps:
a1 Mixing barley malt and water for saccharification to obtain a mash, and filtering the mash to obtain raw wort with a sugar content of 6.0+/-0.5 DEG P;
a2 Adding sweetener and syrup into the raw wort of A1), and boiling; and carrying out rotary sedimentation after boiling to obtain the mixed wort.
The syrup may be added in an amount of 1% -3% of the total volume of the fermentation. The sweetener may be added in an amount of 5-10% of the total volume of the fermentation.
In the above method, the total fermentation volume may be a total fermentation broth volume of a main fermentation using the ludwigia species yeast.
In the above method, the mixing ratio of the barley malt and water may be 1kg:3.5L. The total saccharification time period may be 120 minutes. The saccharification process can be carried out by maintaining the temperature at 38deg.C for 35min, and heating to 53.5deg.C for 25min; heating to 68 ℃ and preserving heat for 60min. The mash is not developed by iodine detection.
In the above method, the syrup may be F55 fructose syrup. The sweetener may be 75% by mass maltose syrup.
In the above method, the amount of the F55 fructose syrup added may be 2% of the total volume of the fermentation. The maltose syrup may be added in an amount of 10% of the total volume of the fermentation.
In the above method, the blackcurrant juice may be added in an amount of 5% -10% of the total volume of the fermentation.
The method of preparing a mixed wort as described above may comprise the step of adding hops during said boiling. The hops can be Qingdao flowers.
In the above-described method, the fermentation may be classified into main fermentation and post-fermentation. The fermentation may include a step of fermenting the mixed wort with the ludwigia marcescens until the fermentation liquid sugar degree is unchanged to complete the main fermentation, and adding the blackcurrant juice to the fermentation liquid obtained by the main fermentation to perform the post-fermentation.
In the above method, the main fermentation may be performed at 15.+ -. 0.5 ℃ and 0 Mpa. The main fermentation time may be 72 hours. In the above method, the post-fermentation may be performed at 10.+ -. 0.5 ℃ and 0.15.+ -. 0.02 Mpa. The post-fermentation time may be 72 hours.
In the above method, the blackcurrant juice may be added in an amount of 5% of the total volume of the fermentation. The blackcurrant juice may have a sugar content of 375g/L,65 ° Bx brix.
In the above method, the blackcurrant beer can have an alcoholicity of 2.24% vol. The blackcurrant beer can have a diacetyl content of 0.09mg/L.
The total volume of fermentation may be the total volume of the blackcurrant beer.
Blackcurrant beer produced by the method described above is also within the scope of the present invention.
Compared with the existing brewing method of fruit juice wine, the brewing method of the low-alcohol blackcurrant beer provided by the invention has the following advantages:
1. the invention adopts blackcurrant concentrated juice with high sugar content (more than or equal to 300 g/L) and raw wheat juice with the temperature of 6.0+/-0.5 DEG P as raw materials, and uses the Pair yeast for fermentation, wherein the alcoholic strength is less than or equal to 2.5%vol;
2. the concentrated blackcurrant juice is added with 5-10% at the beginning of post fermentation, which is beneficial to the retention of the foam-holding property, the killing taste and the blackcurrant aroma of the product;
3. according to the adding amount of the concentrated blackcurrant juice and the sugar content of the wort, 1-3% of fructose syrup is supplemented in the wort preparation process, so that the normal proliferation of yeast is ensured, and the alcohol content (17-18 g/L monosaccharide generates 1% vol alcohol) is reasonably controlled;
4. by utilizing the characteristic that the yeast does not ferment maltose, 5-10% of maltose syrup is supplemented as sweetener, which is beneficial to the taste balance of the product.
In the method for brewing the low-alcohol blackcurrant beer, syrup and sweetener are added in the preparation process of the mixed wort, yeast seed expanding liquid is added for fermentation after the wort is cooled, concentrated blackcurrant juice is added when the sugar degree is unchanged, the tank is sealed for boosting, the fermentation is carried out after the fermentation, and the temperature is reduced and the wine is stored when the diacetyl is less than or equal to 0.1mg/L. The yeast is road yeast, the syrup is F55 high fructose corn syrup, and the sweetener is malt syrup with the mass fraction of 75%. The method can effectively control the alcoholicity of the blackcurrant beer, adjust the acid-sweet balance of the finished beer, and ensure the bubble retention of the product. Verification by 100L scale production: the low alcohol blackcurrant beer brewed by the method provided by the invention has the alcohol content of 2.24% vol, diacetyl of 0.09mg/L, and the appearance is standard purple black, and compared with the prepared fruit juice beer, the low alcohol blackcurrant beer has fermented fragrance, light herbal fragrance, strong killing taste, harmonious inlet, full wine body and long aftertaste, and is suitable for being eaten together with rice or bread.
Drawings
Fig. 1 is a diagram of a sensory evaluation radar.
FIG. 2 is a flow chart of the expanding culture
FIG. 3 is a flow chart of saccharification process
FIG. 4 is a diagram of a product and a sensory radar
Detailed Description
The following detailed description of the invention is provided in connection with the accompanying drawings that are presented to illustrate the invention and not to limit the scope thereof. The examples provided below are intended as guidelines for further modifications by one of ordinary skill in the art and are not to be construed as limiting the invention in any way.
The experimental methods in the following examples, unless otherwise specified, are conventional methods, and are carried out according to techniques or conditions described in the literature in the field or according to the product specifications. Materials, reagents and the like used in the examples described below are commercially available unless otherwise specified.
The preparation method of the 14℃P wort produced by Beijing Yanjing beer Co., ltd in the following examples is as follows: the gelatinization pot is used for feeding according to the ratio of rice to water of 1:4.1; the mashing pot was dosed with malt and water in a ratio of 1:3.0. Stirring in the whole process of gelatinization, maintaining the temperature of gelatinization at 98deg.C and saccharification at 68deg.C, respectively performing iodine detection, filtering, boiling, cooling, and fermenting in a fermenter to obtain 14°P wort.
The blackcurrant juice concentrate in the examples below had a sugar content of 375g/L and a sugar degree of 65 Bx and was obtained from Delle Biotechnology Inc. under the accession number 262023.
CAS No. of F55 fructose syrup in the following examples:69-79-4the molecular formula: c (C) 12 H 22 O 11 Molecular weight: 342.2965 from bowling biological company.
The maltose syrup in the following examples was 75% mass fraction maltose syrup, manufactured by bowling biological company under the product number No. qrk56.
The malt in the examples below was derived from CBH australian grain limited.
Example 1 selection of wort concentration
1) Two different concentrations of wort were selected: 7°p (14°p wort produced by tokyo yanjing beer, inc.) and 13°p (produced by tokyo yanjing beer, inc.) were diluted with deionized water.
2) Supplementing 2% (volume ratio) of F55 fructose corn syrup into the two kinds of wort to obtain two kinds of wort culture mediums of a mixture of 7 DEG P wort and F55 fructose corn syrup and a mixture of 13 DEG P wort and F55 fructose corn syrup respectively; the method comprises the steps of inoculating the Paecilomyces TUM SL17 (Saccharomyces ludwigii, from German Yeast bank) (hereinafter called Paecilomyces curcas for short) into two wort culture mediums respectively, and performing step-by-step culture at 25 ℃ for 24 hours to obtain two culture-expanding solutions.
3) Removing supernatant from the two culture-expanding solutions, respectively, and collecting yeast mud (content of Lepidium yeast 82.2X10) 6 cfu/mL), inoculating 250mL of yeast slurry into a measuring cylinder containing 2L of mixture of 7 degree P wort and F55 fructose syrup (F55 fructose syrup accounting for 2% of wort volume), and controlling the inoculation amount to 10-12×10 6 Performing normal pressure 0MPa and constant temperature main fermentation at 15 ℃ per mL (main fermentation time is 78 hours); 400mL of yeast slurry was inoculated into a graduated cylinder containing 2L of a mixture of 13℃P wort and F55 fructose syrup (F55 fructose syrup accounting for 2% of the wort volume) at an inoculum size of 15-18X 10 6 And (3) performing constant-temperature main fermentation at 20 ℃ under normal pressure of 0MPa per mL (the main fermentation time is 96 hours).
4) When apparent sugar degree is unchanged and yeast number is less than or equal to 10 multiplied by 10 6 When cfu/mL is carried out, two main fermentation products are obtained after the main fermentation is finished, blackcurrant concentrated juice accounting for 5% of the volume of the main fermentation products is added into the main fermentation products, after the mixture is mixed uniformly, the mixture is split into clamp bottle covers to execute natural pressurization at 10 ℃ for 7d of fermentation, the temperature is reduced to 5 ℃ for 1d, and then the mixture is reduced to 0 ℃ for 7d of wine storage, so that two different low-alcohol blackcurrant fruit beer are obtained;
5) Sensory evaluation of the two low alcohol fruit beer products from step 4) above (fig. 1,7+ blackcurrants represent blackcurrant beer obtained using 7°p wort fermentation; 13+ blackcurrants represent blackcurrant beer obtained using 13°p wort fermentation), combined with physicochemical flavor indices, found: the 7 DEG P wort blackcurrant beer product has slightly higher fermentation degree, lower alcohol degree, better meets the requirement of low alcohol, and has better comprehensive evaluation effect, so the optimal wort concentration for brewing blackcurrant beer is determined to be 7 DEG P.
Table 1 comparison of two blackcurrant beer indicators
Note that: 7+ blackcurrants represent blackcurrant beer obtained using 7°p wort fermentation; 13+ blackcurrants represent blackcurrant beer obtained using 13°p wort fermentation.
Example 2 brewing of Low alcohol blackcurrant beer (100L Scale)
In order to balance the sour feel of the product, the sweetener is supplemented in the brewing process, and the characteristic that the road yeast does not ferment maltose is utilized, wherein the sweetener is maltose syrup with the mass fraction of 75%.
1) The medium was obtained by adding 2% F55 fructose syrup to 7℃P wort (obtained by diluting 14℃P wort produced by Peking Yanjing beer Co., ltd.) with deionized water. The culture medium was inoculated with the Paecilomyces TuM SL17 (Saccharomyces ludwigii, from German Yeast Bank) (hereinafter Paecilomyces Tuber) and the culture was gradually expanded at 25℃and the flow of the expansion was as shown in FIG. 2. Collecting fermentation liquid, wherein the fermentation liquid is a Lude yeast liquid, and the Lude yeast content in the Lude yeast liquid is 70X10% 6 cfu/mL。
2) Saccharification: adding barley malt 8.4kg and water 30L into a saccharification pot, mixing, adding barley malt (namely barley malt: water) with a ratio of material to water of 1:3.5 (1 kg: 3.5L), saccharifying for 120min according to the process shown in figure 3, namely preserving heat for 35min at 38 ℃, and heating to 53.5 ℃ and preserving heat for 25min; heating to 68deg.C, and maintaining for 60min to obtain a mixture as a mash, which is free from color development.
3) And (3) filtering: filtering the mash obtained in the step 2), wherein the temperature of the distilled water for washing the distilled water is 78 ℃, the residual sugar content of the distilled water for washing the distilled water is controlled to be 1.0-1.5 DEG P, and the filtrate obtained after the filtering by adding the distilled water for washing the distilled water is the original wort, wherein the sugar concentration in the original wort is controlled to be 6.0+/-0.5 DEG P.
4) Boiling: adding maltose syrup 10 (10% total volume of fermentation liquor) L and F55 high fructose syrup 2L (2% total volume of fermentation liquor) into the raw wort 75L in the step 3), boiling for 70min, and adding Qingdao big flower (Gansuya Cheng Luxin beer raw materials group Co., ltd., product No. 2019121401) 28.7g when boiling for 10 min. In the step, the added maltose syrup cannot be fermented by the road yeast, but is used as a sweetener, so that the taste balance of the brewed product is facilitated; the added F55 fructose syrup is used for ensuring the normal proliferation of yeast and controlling the alcohol content: 17-18g/L F of the fruit glucose syrup produced 1% vol alcohol in the fermentation process of the F55 fruit glucose syrup by the Lepidium yeast.
5) Rotary precipitation: and after boiling, carrying out rotary sedimentation for 20min by using a rotary sedimentation tank to obtain 80L of mixed wort, wherein the sugar degree is 19.2 degrees P.
6) Feeding wort into a pot: cooling 80L of the mixed wort to 13+/-0.5 ℃ and sending the mixture into a fermentation tank; properly oxygenating in the tank feeding process; the step 1) of obtaining the road yeast liquid is connected in the process of feeding the wort into the tank, so that the inoculation amount of the road yeast is 10-12 multiplied by 10 6 cfu/mL wort.
7) Fermentation: naturally heating the mixed wort to 15+/-0.5 ℃, and performing constant-temperature (15 ℃) fermentation under normal pressure (0 MPa); when the sugar degree is unchanged, the main fermentation is finished (the main fermentation time is 72 hours), 5L (5 percent of total volume of fermentation liquor) of blackcurrant concentrated juice (with sugar content of 375g/L,65 degrees of Bx brix) is added, then the tank is sealed to naturally boost the pressure in the tank to 0.15+/-0.02 MPa, the temperature is reduced to 10 ℃ for post fermentation, and when the diacetyl content is less than or equal to 0.1mg/L, the post fermentation is finished (the post fermentation time is 72 hours). Cooling and storing the wine to obtain the low-alcohol blackcurrant beer. And the blackcurrant concentrated juice is added at the beginning of the post fermentation, so that the foam retention, the taste killing and the retention of the blackcurrant aroma of the product are facilitated.
Physicochemical indexes are measured according to GB/T4928-2008 annex C, organic acid is measured according to the reference of the research on influencing factors of the organic acid content of beer (Xing Baoli, lin Zhiping, gu Fengchao, and the like), and flavor substances are measured according to the reference of the key technology for accurately measuring the volatile components of beer by using an automatic headspace gas chromatography (Wang Lina, cui Weiwei). The low alcohol blackcurrant beer obtained above was tested for an alcoholicity of 2.24% vol, a diacetyl content of 0.09mg/L, a standard purple black appearance, a light herbal aroma, full body and a long aftertaste (fig. 4). The low-alcohol blackcurrant beer brewed by the invention is green fruity beer obtained by directly fermenting the fruity beer, has no additive and high safety; meanwhile, compared with the prepared fruit juice beer, the fruit juice beer has fermented aroma, strong killing taste, and coordinated taste, and is suitable for being eaten together with rice or bread. The main physicochemical flavor indexes are shown in the following table:
TABLE 2 Primary physicochemical flavor index of blackcurrant beer
Index (I) Unit (B) Content of
Alcohol ％vol 2.24
Diacetyl mg/L 0.09
Acetic acid ethyl ester mg/L 12.5
Isoamyl alcohol mg/L 42.87
Isobutanol mg/L 18.77
Pyruvic acid mg/L 26.75
Fumaric acid mg/L 5.56
TABLE 3 sensory evaluation of blackcurrant beer
The present invention is described in detail above. It will be apparent to those skilled in the art that the present invention can be practiced in a wide range of equivalent parameters, concentrations, and conditions without departing from the spirit and scope of the invention and without undue experimentation. While the invention has been described with respect to specific embodiments, it will be appreciated that the invention may be further modified. In general, this application is intended to cover any variations, uses, or adaptations of the invention following, in general, the principles of the invention and including such departures from the present disclosure as come within known or customary practice within the art to which the invention pertains. The application of some of the basic features may be done in accordance with the scope of the claims that follow.

Claims (4)

1. A method of brewing a low alcohol blackcurrant beer, comprising: the method comprises the steps of fermenting and brewing beer by using black currant juice, syrup, sweetener and raw wort as raw materials and using road yeast; the alcoholic strength of the blackcurrant beer is less than or equal to 2.5%vol, the diacetyl content is less than or equal to 0.1mg/L, the sugar content of the blackcurrant juice is more than or equal to 300g/L, and the sugar content of the raw wort is 6.0+/-0.5 DEG P;
the method comprises the steps of preparing the raw wort, the sweetener and the syrup into a mixed wort; the preparation method of the mixed wort comprises the following steps:
a1 Mixing barley malt and water for saccharification to obtain a mash, and filtering the mash to obtain raw wort with a sugar content of 6.0+/-0.5 DEG P;
a2 Adding the sweetener and the syrup to A1) the raw wort and boiling; rotating and precipitating after boiling to obtain the mixed wort; the addition amount of the syrup is 1% -3% of the total volume of the fermentation; the addition amount of the sweetener is 5-10% of the total volume of the fermentation;
the syrup is F55 high fructose corn syrup; the sweetener is malt syrup with the mass fraction of 75%;
the adding amount of the blackcurrant juice is 5% -10% of the total volume of the fermentation;
the fermentation is divided into main fermentation and post fermentation, wherein the fermentation comprises the steps of utilizing the road yeast to ferment the mixed wort until the sugar degree of fermentation liquid is unchanged, adding the blackcurrant juice into the fermentation liquid obtained by the main fermentation, and performing post fermentation;
the main fermentation is carried out at 15+/-0.5 ℃ and normal pressure; the post-fermentation is carried out at 10+ -0.5 deg.C and 0.15+ -0.02 Mpa.
2. The method according to claim 1, characterized in that: the adding amount of the blackcurrant juice is 5% of the total volume of the fermentation; the sugar content of the blackcurrant juice is 375g/L;
the addition amount of the F55 high fructose corn syrup is 2% of the total volume of the fermentation; the addition amount of the maltose syrup is 10% of the total volume of the fermentation.
3. The method according to claim 2, characterized in that: the blackcurrant beer has an alcoholicity of 2.24% vol.; the blackcurrant beer had a diacetyl content of 0.09mg/L.
4. A blackcurrant beer prepared by the method of any one of claims 1-3.
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"使用路德类酵母生产无醇啤酒";刘杨，等;《食品科学》;第32卷(第15期);第186-190页 *

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