The changes in acetic acid content in beer under the same necessary conditions were studied using ion chromatography and statistical methods.The effects of changing the ratio of raw materials and auxiliary materials,as well as the rest time and temperature in the saccharification process,on the acetic acid content in the fermentation broth were analyzed.The conclusion was that the higher the proportion of malt in the wort,the higher the acetic acid content.Secondly,the influence of different specifications of fermentation tanks on the acetic acid content in the fermentation broth was studied.Through comparative analysis,it was found that the volume of the fermentation tank had different effects on the acetic acid content in the fermentation broth.The larger the volume of the fermentation tank,the lower the amount of acetic acid generated.Thirdly,the influence of different yeast generations on the acetic acid content in fermentation broth was studied.The analysis results showed that the acetic acid content produced by yeast generations with higher generations was higher than that produced by yeast generations with lower generations.Fourthly,the influence of different batches of yeast on the acetic acid content in the fermentation broth was studied,and numerous experimental results were analyzed.It was found that the fermentation broth at 11 ° P was slightly more stable than those at other concentrations.
beeracetic acidyeast algebraspecification of fermentation tankyeast batch
万方数据
维普
