Study on the Technology of Low Alcohol Hawthorn Flavor Beer
DOI:
https://doi.org/10.54097/hset.v30i.5232Keywords:
Hawthorn Beer; Low Alcohol Ester; Sweet and Sour Balance.Abstract
Hawthorn fruit is bright red in color, contains a variety of nutrients, and has many health effects. In this paper, through the study of yeast, fermentation temperature, acid reduction, high residual sugar and other factors, we finally selected NO303 Aerospace yeast with rich ester aroma and low fermentation degree reserved in the yeast bank of Qilu University of technology for fermentation. Fermentation temperature is 19.0℃, the main fermentation duration is:1-2days, total fermentation time is about 10 days. The physical and chemical indexes of low alcohol hawthorn beer are as follows: Original wort concentration is 11°P, residual sugar is 9.8°P, alcohol level is 0.45 %vol, total acid is 2.55mL/100mL, pH3.87, chroma is 13.5EBC. Finally, low alcohol hawthorn beer with light red color, hawthorn aroma and strong ester aroma was obtained. The beer has low acidity, balanced between acidity and sweetness, unique taste and low alcohol content. It is more like a carbonated beverage with strong killing taste and is suitable for the general public, especially young female consumers.
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