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Method to increase or decrease the hop-derived aroma and taste imparted to beer
Method to increase or decrease the hop-derived aroma and taste imparted to beer
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机译:增加或减少啤酒花的啤酒花香气和味道的方法
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摘要
PROBLEM TO BE SOLVED: To provide a method for increasing or decreasing the flavor and taste derived from hop to be imparted to beer, without no substantial change of the type, amount, and boiling conditions of hop.SOLUTION: The method for increasing or decreasing the flavor and taste derived from hop to be imparted to beer includes the steps of: obtaining a sugar solution by saccharification of malt or malt-containing grains; adding hop to the sugar solution for boiling; cooling the boiled sugar solution to a temperature of 20°C or lower; and inoculating preselected beer yeasts of a type having a low surface hydrophobic degree or beer yeasts of a type having a high surface hydrophobic degree into the cooled sugar solution for fermentation. The beer yeasts are selected by using the surface hydrophobic degree of beer yeasts as an index.
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