Study on the technology of kumquat grapefruit sour beer
DOI:
https://doi.org/10.54097/hset.v55i.9938Keywords:
Kumquat grapefruit; Lactobacillus; Beer; Fermentation process.Abstract
A kumquat-grapefruit acid beer was brewed with Australian barley malt, lactobacillu, D17 yeast, Qingdao hop flower, kumquat concentrated juice and grapefruit concentrated juice as raw materials by using special mash and fermentation process. The effects of acidification degree, the addition amount of kumquat and grapefruit juice concentrate and the addition time on beer flavor were studied in this paper. The results showed that when the pH was adjusted to 3.5 by acidification, the sour beer produced by adding 6% kumquat concentrated juice and 4% grapefruit concentrated juice before the CO2 pressure of the tank rised, the beer has white and exquisite foam with prominent fruit aroma, especially those of kumquat and grapefruit. The beer body was clear and transparent, with about 5% residual sugar. The sweet and sour taste of the beer was balanced. The beer contained unique nutrients of kumquat and grapefruit also, and was especially suitable to drink for brewers and ladies.
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