CN114606079A - Foam-stabilized beer and preparation method thereof - Google Patents
Foam-stabilized beer and preparation method thereof Download PDFInfo
- Publication number
- CN114606079A CN114606079A CN202210185096.8A CN202210185096A CN114606079A CN 114606079 A CN114606079 A CN 114606079A CN 202210185096 A CN202210185096 A CN 202210185096A CN 114606079 A CN114606079 A CN 114606079A
- Authority
- CN
- China
- Prior art keywords
- beer
- foam
- wort
- yeast
- content
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000013405 beer Nutrition 0.000 title claims abstract description 88
- 238000002360 preparation method Methods 0.000 title abstract description 18
- 239000006260 foam Substances 0.000 claims abstract description 49
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 40
- 101710180012 Protease 7 Proteins 0.000 claims abstract description 15
- 235000008694 Humulus lupulus Nutrition 0.000 claims abstract description 13
- 230000000694 effects Effects 0.000 claims abstract description 11
- 238000000855 fermentation Methods 0.000 claims description 17
- 230000004151 fermentation Effects 0.000 claims description 17
- 238000000034 method Methods 0.000 claims description 15
- 238000001914 filtration Methods 0.000 claims description 13
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 claims description 9
- 239000007788 liquid Substances 0.000 claims description 9
- 238000009835 boiling Methods 0.000 claims description 7
- 238000004519 manufacturing process Methods 0.000 claims description 2
- 230000001105 regulatory effect Effects 0.000 claims description 2
- 239000012467 final product Substances 0.000 claims 1
- 102000004169 proteins and genes Human genes 0.000 description 17
- 108090000623 proteins and genes Proteins 0.000 description 17
- 230000000052 comparative effect Effects 0.000 description 12
- 239000000203 mixture Substances 0.000 description 6
- 108091005804 Peptidases Proteins 0.000 description 5
- 239000004365 Protease Substances 0.000 description 5
- 238000003860 storage Methods 0.000 description 5
- 230000001276 controlling effect Effects 0.000 description 4
- 238000012371 Aseptic Filling Methods 0.000 description 3
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 description 3
- 238000001816 cooling Methods 0.000 description 3
- 238000010438 heat treatment Methods 0.000 description 3
- 239000012982 microporous membrane Substances 0.000 description 3
- 230000001376 precipitating effect Effects 0.000 description 3
- 230000000087 stabilizing effect Effects 0.000 description 3
- 238000012360 testing method Methods 0.000 description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 3
- 235000014101 wine Nutrition 0.000 description 3
- QSJXEFYPDANLFS-UHFFFAOYSA-N Diacetyl Chemical group CC(=O)C(C)=O QSJXEFYPDANLFS-UHFFFAOYSA-N 0.000 description 2
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 2
- 102000035195 Peptidases Human genes 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- 239000008395 clarifying agent Substances 0.000 description 2
- 238000000354 decomposition reaction Methods 0.000 description 2
- 230000007423 decrease Effects 0.000 description 2
- 230000008569 process Effects 0.000 description 2
- 238000013112 stability test Methods 0.000 description 2
- 102000003886 Glycoproteins Human genes 0.000 description 1
- 108090000288 Glycoproteins Proteins 0.000 description 1
- HDSBZMRLPLPFLQ-UHFFFAOYSA-N Propylene glycol alginate Chemical compound OC1C(O)C(OC)OC(C(O)=O)C1OC1C(O)C(O)C(C)C(C(=O)OCC(C)O)O1 HDSBZMRLPLPFLQ-UHFFFAOYSA-N 0.000 description 1
- 230000002159 abnormal effect Effects 0.000 description 1
- 238000004167 beer analysis Methods 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000015556 catabolic process Effects 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 210000000805 cytoplasm Anatomy 0.000 description 1
- 238000006731 degradation reaction Methods 0.000 description 1
- 238000005187 foaming Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 229940106579 hops extract Drugs 0.000 description 1
- 239000001906 humulus lupulus l. absolute Substances 0.000 description 1
- 230000000977 initiatory effect Effects 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 230000035800 maturation Effects 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000018343 nutrient deficiency Nutrition 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 229920001184 polypeptide Polymers 0.000 description 1
- 102000004196 processed proteins & peptides Human genes 0.000 description 1
- 108090000765 processed proteins & peptides Proteins 0.000 description 1
- 235000010409 propane-1,2-diol alginate Nutrition 0.000 description 1
- 239000000770 propane-1,2-diol alginate Substances 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 230000000284 resting effect Effects 0.000 description 1
- 230000028327 secretion Effects 0.000 description 1
- 239000003381 stabilizer Substances 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 238000010998 test method Methods 0.000 description 1
- 210000003934 vacuole Anatomy 0.000 description 1
- 230000035899 viability Effects 0.000 description 1
Classifications
-
- 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
-
- 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
- C12C11/003—Fermentation of beerwort
-
- 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
Landscapes
- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Life Sciences & Earth Sciences (AREA)
- Biochemistry (AREA)
- Health & Medical Sciences (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Food Science & Technology (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
Abstract
The invention provides a preparation method of foam stable beer, which controls the content of protease A in the beer by controlling the content of alpha-amino nitrogen in wort, adding granular hops and fermenting by using yeast of generation 1 or 2, thereby obtaining the foam stable beer which can still keep good foam-holding effect after being stored for 6 months.
Description
Technical Field
The invention relates to the field of food, and relates to foam stable beer and a preparation method thereof.
Background
The foam is a typical characteristic of beer compared with other wines, and the European brewing society classifies the foam performance of beer into foaming property, foam retentivity, foam appearance and cup hanging property, and the quality of the foam performance determines the quality of the appearance and mouthfeel of the beer. Since the promotion of the beer, the unique taste of the beer is the favorite beer, but as the beer is not pasteurized, a part of protease which can change the hydrophobicity of foam active protein and polypeptide can be remained in the wine industry, so that the foam stability of the beer during the storage process is reduced.
In order to solve this problem, the prior scholars generally improve the foam stability of the beer during storage by improving the activity of the foam active protein in the draught beer, for example, by improving the pH value, boiling degree, protein resting temperature and wort filtration effect during saccharification to avoid the excessive decomposition of the foam active protein, or by adding a beer foam stabilizer such as propylene glycol alginate, isomerized hop extract and the like to the mature fermentation broth to improve the foam stability of the beer. However, these methods focus only on the properties of the foam-active protein in beer and maintain the foam stability of beer only by increasing the content of the foam-active protein in beer or maintaining the activity of the foam-active protein, but do not mention proteases that cause the foam stability of draught beer, and thus have a limited effect of maintaining the foam stability in the case of beer having a low content of the foam-active protein per se or having a high content of proteases that destabilize the foam-active protein.
Disclosure of Invention
For the above reasons, the present invention aims to provide a beer, which can prevent the decomposition of foam active protein by controlling the content of protease A in the finished beer product, thereby stabilizing the beer foam; the second purpose of the invention is to provide a preparation method of beer, which reduces and inhibits the content and activity of protease which destroys the stability of foam active protein in the draught beer, thereby improving the foam stability of the draught beer in the storage process and obtaining the foam stable beer.
The first technical scheme of the invention is as follows:
a foam stable beer is a draught beer prepared by adjusting alpha-amino nitrogen content in wort, adding granular hops and fermenting with 1 generation or 2 generation yeast;
further, the content of protease A in the draught beer is lower than 15 x 10-5 U/mL。
The second technical scheme of the invention is as follows:
a method of preparing foam stabilized beer comprising the steps of:
saccharifying malt to obtain wort;
regulating the content of alpha-amino nitrogen in the wort;
adding hops to the wort;
boiling and filtering to obtain a pre-fermentation liquid;
adding yeast and fermenting to obtain a finished product;
further, the alpha-amino nitrogen content was adjusted to 185-195 mg/L;
further, the hop is a granular hop;
further, the yeast is activated yeast of generation 1 or generation 2;
further, the activity of the yeast is more than 92%.
The invention also provides the draught beer prepared by the preparation method.
The invention has the following beneficial effects:
the invention synergistically reduces the content of protease A in the finished product of the draught beer by adjusting the content of alpha-amino nitrogen in wort, adding granular hop and controlling the fermentation yeast to be 1 generation or 2 generation yeast, compared with the prior art, the content of the protease A in the draught beer obtained by the method is obviously lower than that of other draught beer, thereby reducing the influence on the foam active protein in the beer, ensuring that the foam-holding value of the draught beer in the 6-month storage period is more than or equal to 180s and maintaining the national high-grade standard.
Detailed Description
In order to make the objects, technical solutions and advantages of the embodiments of the present disclosure more apparent, the technical solutions of the embodiments of the present disclosure are described below clearly and completely. It is to be understood that the described embodiments are only a few embodiments of the present disclosure, and not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the described embodiments of the disclosure without any inventive step, are within the scope of protection of the disclosure.
Unless defined otherwise, technical or scientific terms used herein shall have the ordinary meaning as understood by one of ordinary skill in the art to which this disclosure belongs.
The method mainly achieves the effect of stabilizing the foam in the beer by controlling the content of protease A in the beer, wherein the protease A is a protease existing in yeast cytoplasm and reduces the foam stability of the beer foam by influencing foam active protein in the beer so as to attenuate the foam-holding time of the beer foam.
Protease A, described herein, is a protein present in yeast, which is a monomeric glycoprotein with a molecular weight of approximately 42kDa present in the yeast vacuole, and was first discovered and designated protease A by Meussdoerffe et al.
The application provides a foam stable beer, the beer is a draught beer prepared by adjusting the content of alpha-amino nitrogen in wort, adding particle type hops and fermenting with yeast of generation 1 or 2, and the content of protease A in the beer is lower than 15 x 10-5 U/mL。
The application provides a preparation method of foam stable beer, malt is saccharified to obtain wort, the content of alpha-amino nitrogen in the wort is adjusted, granular hops are added, pre-fermentation liquid is obtained by boiling and filtering, and finally yeast is added for fermentation to obtain finished product raw beer;
the method is characterized in that the concentration of alpha-amino nitrogen is adjusted to control the growth of yeast, the proper concentration of alpha-amino nitrogen can promote the growth of yeast, if the content of alpha-amino nitrogen is low, the initiation speed of yeast is slow, the increment density is high, the yeast is in an environment with nutrient deficiency too early and enters a decline period in advance, and the yeast in the decline period can release more protease A into wine; but the content of alpha-amino nitrogen cannot be too high, and if the content of alpha-amino nitrogen is too high, the content of diacetyl and higher alcohol exceeds the standard, so that the sense of a finished product is influenced;
the concentration of alpha-amino nitrogen can be adjusted by adding wort with different concentrations of alpha-amino nitrogen;
compared with the addition of a hop extract, the addition of the granular hop in the application proves that the granular hop can inhibit the secretion of the protease A better than the hop extract in long-term research by the applicant, because more iso-alpha-acid exists in the hop extract, which can cause abnormal growth and increment of yeast, thereby causing more protease A to be secreted;
in the application, the yeast utilized in the fermentation process is 1 generation or 2 generation yeast, because the number of yeast in the growth period is more in the primary generation yeast and the secondary generation yeast, the number of yeast in the maturation period after 3 generation is larger, and the content of protease A secreted by the yeast in the growth period is relatively lower;
in some embodiments, the alpha-amino nitrogen content is adjusted to 185-195 mg/L;
in some embodiments, the hops are particulate hops;
in some embodiments, the yeast is a passage 1 or 2 activated yeast;
in some embodiments, the viability of the yeast is above 92%.
The preparation and application of the beer clarifying agent will be shown below by specific examples, while the differences of the present beer clarifying agent from the prior art and the benefits of the present application will be demonstrated by comparing the comparative examples, and it is clear that the described examples are a part of the examples of the present disclosure, not all examples. All other embodiments, which can be derived by a person skilled in the art from the described embodiments of the disclosure without any inventive step, are within the scope of protection of the disclosure.
EXAMPLE 1 preparation of beer
1. Preparing wort: crushing malt, adding the crushed malt into clear water, heating and saccharifying the mixture, and filtering the mixture to obtain wort, wherein the concentration of the wort is 13 ℃;
2. measuring the concentration of the wort, and adding wort with different concentrations according to the concentration of the wort to adjust the content of alpha-amino nitrogen in the wort to 190 mg/L;
3. adding granular hops into the wort, boiling, precipitating, filtering, and cooling to obtain a pre-fermentation liquid;
4. adding 1 generation of yeast into the pre-fermentation liquid for fermentation, filtering by a low-temperature microporous membrane, and carrying out aseptic filling to obtain the draught beer.
Example 2 preparation of beer
1. Preparing wort: crushing malt, adding the crushed malt into clear water, heating and saccharifying the mixture, and filtering the mixture to obtain wort, wherein the concentration of the wort is 13 ℃;
2. measuring the concentration of the wort, and adding wort with different concentrations according to the concentration of the wort to adjust the content of alpha-amino nitrogen in the wort to 185 mg/L;
3. adding granular hops into the wort, boiling, precipitating, filtering, and cooling to obtain a pre-fermentation liquid;
4. adding 2 generations of yeast into the pre-fermentation liquid for fermentation, filtering by a low-temperature microporous membrane, and carrying out aseptic filling to obtain the draught beer.
Example 3 preparation of beer
1. Preparing wort: crushing malt, adding the crushed malt into clear water, heating and saccharifying the mixture, and filtering the mixture to obtain wort, wherein the concentration of the wort is 13 ℃;
2. measuring the concentration of the wort, and adding wort with different concentrations according to the concentration of the wort to adjust the content of alpha-amino nitrogen in the wort to 195 mg/L;
3. adding granular hops into the wort, boiling, precipitating, filtering, and cooling to obtain a pre-fermentation liquid;
4. adding 2 generations of yeast into the pre-fermentation liquid for fermentation, filtering by a low-temperature microporous membrane, and carrying out aseptic filling to obtain the draught beer.
Comparative example 1 preparation of beer
The preparation method was the same as example 1 except that the content of alpha-amino nitrogen in the wort was adjusted to 210 mg/L.
Comparative example 2 preparation of beer
The preparation method used example 1, except that the content of α -amino nitrogen in wort was adjusted to 170 mg/L.
Comparative example 3 preparation of beer
The preparation method is the same as example 1, except that hops added to the wort are hops extract.
Comparative example 4 production of beer
The preparation method is the same as example 1, except that 3 generations of yeast are selected for fermentation.
Test example: foam stability test
The content of the protein A in the finished product beer is controlled to reduce the degradation of the protein A to the foam active protein in the beer, so that the foam stability of the beer is stabilized, the foam stability of the beer can be reacted through a foam sustaining value, and the higher the foam sustaining property of the beer is, the higher the beer quality is.
The test method comprises the following steps: measurement of beer foam stability according to the second method of the test of foam stability in GB/T4928-2008 beer analysis method: stopwatch method the length of the foam duration of the finished beer prepared in examples and comparative examples was measured at 1 month, 2 months, 3 months, 4 months, 5 months, 6 months of storage, and the foam stability of the beer was evaluated.
And (3) testing results: see table 1.
And (4) analyzing results: as can be seen from Table 1, the foam-sustaining property of the beer prepared in examples 1-3 shows a slow decay trend, but the foam-sustaining value can still be maintained above 200s after 6 months, which indicates that the foam decay is relatively stable and a good foam-sustaining effect can be achieved; compared with the comparative examples 1 and 2, the embodiment 1 shows that the content of alpha-amino nitrogen is higher than the value range of the application (the comparative example 1), the beer still can achieve better effect, however, the content of diacetyl and higher alcohol in the beer is too high due to the excessively high content of alpha-amino nitrogen, so that the sense of the beer is influenced, and the foam-sustaining property of the beer which is lower than the value range of the application (the comparative example 2) is obviously reduced compared with the embodiment 1; example 1 shows that the foam retention value is also significantly reduced with hop extract (comparative example 3) and 3 generations of yeast (comparative example 4) compared to comparative examples 3 and 4.
Therefore, the concentration of alpha-amino nitrogen in wort, hop shape and yeast algebra can influence the foam stability of beer, and the beer can only play a good foam stabilizing role under the condition of simultaneously controlling the three.
Table 1 foam stability test results
Finally, it should be noted that: the above embodiments are only used to illustrate the technical solution of the present invention, and not to limit the same; while the invention has been described in detail and with reference to the foregoing embodiments, those skilled in the art will appreciate that; the technical solutions described in the foregoing embodiments may still be modified, or some or all of the technical features may be equivalently replaced; and the modifications or the substitutions do not make the essence of the corresponding technical solutions depart from the scope of the technical solutions of the embodiments of the present invention.
Claims (8)
1. A stable beer is characterized in that the beer is raw beer which is prepared by adjusting the content of alpha-amino nitrogen in wort, adding granular hops and fermenting by using yeast of 1 generation or 2 generations.
2. A beer according to claim 1 wherein the level of protease A in said draught beer is less than 15 x 10-5 U/ml。
3. A method of preparing foam stabilized beer, comprising the steps of:
saccharifying malt to obtain wort;
regulating the content of alpha-amino nitrogen in the wort;
adding hops to the wort;
boiling and filtering to obtain a pre-fermentation liquid;
adding yeast, and fermenting to obtain the final product.
4. The method as set forth in claim 3, wherein the α -amino nitrogen content is adjusted to 185-195 mg/L.
5. The method for preparing in accordance with claim 3, wherein the hop is a pellet-type hop.
6. The method according to claim 5, wherein the yeast is a generation 1 or 2 activated yeast.
7. The method according to claim 3 or 5, wherein the activity of the yeast is 92% or more.
8. A beer produced by the production method according to any one of claims 3 to 7, wherein said beer is a draught beer.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202210185096.8A CN114606079A (en) | 2022-02-28 | 2022-02-28 | Foam-stabilized beer and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202210185096.8A CN114606079A (en) | 2022-02-28 | 2022-02-28 | Foam-stabilized beer and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN114606079A true CN114606079A (en) | 2022-06-10 |
Family
ID=81858554
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202210185096.8A Pending CN114606079A (en) | 2022-02-28 | 2022-02-28 | Foam-stabilized beer and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN114606079A (en) |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1995324A (en) * | 2006-12-27 | 2007-07-11 | 江南大学 | Prolease A defective yeast suitable for pure draft beer brewage and its usage method |
| CN103589549A (en) * | 2013-10-16 | 2014-02-19 | 江苏大富豪酿酒科技发展有限公司 | Production method for draft beer |
-
2022
- 2022-02-28 CN CN202210185096.8A patent/CN114606079A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1995324A (en) * | 2006-12-27 | 2007-07-11 | 江南大学 | Prolease A defective yeast suitable for pure draft beer brewage and its usage method |
| CN103589549A (en) * | 2013-10-16 | 2014-02-19 | 江苏大富豪酿酒科技发展有限公司 | Production method for draft beer |
Non-Patent Citations (1)
| Title |
|---|
| 郝欣;陈叶福;郭学武;王鹏银;肖冬光;: "α-氨基氮对纯生啤酒发酵过程中酸性蛋白酶分泌的影响", 酿酒, no. 06, 20 November 2007 (2007-11-20), pages 3 * |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN111194837A (en) | Additive-free apple vinegar beverage and preparation method thereof | |
| KR101191688B1 (en) | Process for producing highly stable fermented drink | |
| KR101042865B1 (en) | Process for producing fermented drink | |
| US4915959A (en) | Method for the continuous maturation of fermented beer | |
| CN110982646A (en) | Method for preparing beer by mixed fermentation of wine yeast and beer yeast | |
| JPH09224636A (en) | Production of beer made turbid by yeast | |
| JPH10225287A (en) | Production of sparkling liquor | |
| CA1169373A (en) | Coimmobilisates from fermentable yeasts with coupled enzymes as well as their production and use | |
| EP1263925B1 (en) | Method of enhancing yeast fermentation rate | |
| CN114606079A (en) | Foam-stabilized beer and preparation method thereof | |
| JP3300524B2 (en) | Beverage clarification method | |
| Gonzalez et al. | Production of wine starter cultures | |
| CN113528273B (en) | Low-impurity-alcohol high-citric acid fermentation type rice wine and brewing method thereof | |
| CN112500961B (en) | Low-temperature aroma-enhancing ladder fermentation process for jujube wine | |
| JPH0740911B2 (en) | Beer with yeast | |
| JP3337098B2 (en) | Fermented acidic whey product and method for producing the same | |
| CN113265308A (en) | Method for stabilizing turbidity of white beer | |
| CN111349573B (en) | High-density fermentation method of saccharomycetes | |
| JPH0292265A (en) | Production of alcohol drink or fermented seasoning | |
| CN111996086A (en) | Production method for fermenting white beer by double-strain two-tank method | |
| CN115521927B (en) | Complex enzyme preparation capable of reducing content of higher alcohol and application thereof | |
| CN114933946B (en) | Preparation process of waxy sorghum yeast and method for preparing mature vinegar by using waxy sorghum yeast | |
| KR102474061B1 (en) | Method for culturing Saccharomyces cerevisiae Y297 strain | |
| CA1131141A (en) | Brewing process | |
| JPH10117760A (en) | Manufacture of sparkling liquor |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination |