| 摘要 |
<p>Prepn. of a non-alcoholic beer comprises the following to a must of low concn. an amt. of hops is added twice that required for a normal beer. The stirred brew is adjusted to pH 4.3 and boiled for an hour and a half to eliminate part of the protein fraction. The complex nitrogen fraction is then reduced by digestion with a proteolytic distance for a day. The must is then cooled to 8 degrees C, 2 g/hectolitre of maltolysine is added, and the mixture is strongly oxygenated. It is then left for 24 hrs. cooled to about 1 degrees C, and 1 litre of yeast/hectolitre is added. The must is then allowed to ferment until a well frizzled head is formed accompanied by a temp. rise of about 3 degrees C. The beer is then cooled to about 1 degrees C, filtered through kieselguhr, and pumping to pre-bottling tanks. Ascorbic acid is added at 2 g/hectolitre followed by passing in CO2 under pressure over a day until a saturation of 6 g/l is obtained.</p> |
