Exploration of a New Model of Brewing Water Treatment for Tsingtao Beer
Tsingtao Beer has established a new model of brewing water treatment,aiming at improving the consistency of brewing water,and obtaining the preset target value of brewing water in advance and simplifying the process operation.The experiment involves pre-adding food grade acid to the brewing water and removing carbon dioxide,which directly meets the pH requirements of brewing water and is stably controlled,replacing the traditional saccharification process of manual adding lactic acid to adjust the pH of brewing water.The experimental results show that after using the pre-adding acid and decarbonization technology,the pH fluctuation of the brewing water is significantly reduced,the total polyphenol content of the wort and the organic acid content of beer are reduced,the process consistency and product consistency are improved,the refreshing and fullness of the beer are highlighted,and manual labor and adjuncts costs are saved.
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