| 摘要 |
FIELD: brewing industry. SUBSTANCE: method involves preparation of mash and brewing syrup and its fermentation with yeast, ageing, treatment with enzymes and adsorbents, introduction of ascorbic acid, filtration, bottling and pasteurization. Method provides for preparation at least two mashes with time interval of 4 h, introduction fermented extract into brewing syrup before starting its boiling with hop. Fermented extract is taken from liquid phase of the following mash during maltose pause at temperature 63 C in the amount of 3-3.5% from volume of prepared brewing syrup which pH is set with the help of acidic additives equal to 5.15-5.20. Before 20-25 min of boiling end, solution of zinc sulfate is added so that concentration of zinc ions forms 0.12-0.15 mg/l. Then brewing syrup is cooled and fermented up to content of dry substances 3.6-3.9% in green beer; proteolytic enzymic is introduced, and beer is aged for 30-35 days, filtered in two stages through kieselguhr with addition of adsorbents of protein substances and polyphenols. After it, ascorbic acid is added in filtered beer and it is bottled and pasteurized. EFFECT: higher characteristics of foaming and foam stability with improved taste. 4 cl, 2 tbl, 3 expe |
