Optimization of fermentation process of passion fruit ale craft beer by response surface method
Passion fruit ale craft beer was prepared by using barley malt and wheat as the main raw materials,and passion fruit juice as an auxiliary material.The mass ratio of barley malt and wheat,hop addition,passion fruit juice addition,yeast addition,and main fermentation temperature were selected as the influencing factors,the effects of each single factor on the fermentation characteristics and sensory evaluation of passion fruit ale craft beer were investigated,and the production process of passion fruit ale craft beer was optimized by response surface tests.The results showed that the optimal fermentation process conditions were as follows:barley malt and wheat mass ratio 1∶1,hops addition 0.5 g/L,passion fruit juice addition 50 g/L,yeast addition 8％and main fermentation temperature 24 ℃.Under the optimal conditions,passion fruit ale craft beer had obvious fruit flavor,harmonious flavor,delicate foam,and the sensory score was 93 points.
passion fruitale craft beerresponse surface methodfermentation process optimization
万方数据
维普
