The invention relates to the technical field of a preparation method of a beer wort clarifier.
本发明涉及的技术领域是一种啤酒麦汁澄清剂的制造方法。
The dark beer with pleasant fragrance has been developed by adding herbs when wort boiling and it had dark red color, harmonious taste and good smell.
通过在麦汁煮沸时添加中草药，研制出一种具有独特芳香气味的黑啤酒，此黑啤酒为红棕色，口味协调，香气怡人。
Zinc ions in beer came from malt, rice, brewing water and wort.
啤酒中的锌离子来源于麦芽、大米、酿造用水、麦芽汁。
In addition to CIP and hot water preparation, mash temperature rise and wort temperature rise and wort boiling consumed most of heat energy in beer brewing.
啤酒生产过程的热能消耗除CIP和热水制备外，主要耗能集中在醪液升温、麦汁升温以及麦汁煮沸等工段。
The beer filtering speed would be improved and the nitrogen content which could be sedimented during wort boiling would be decreased when the carrageenan was added in the boiling tank.
麦汁煮沸时添加一定量的卡拉胶，有助于啤酒过滤速度提高和去除麦汁中可凝固氮含量。
Barley syrup, which was similar to common wort in compositions, could be produced by such technique and its use instead of part wort in beer brewing could also achieve satisfactory results.
采用此工艺，可生产出与普通麦汁成分相近的大麦糖浆，将其代替部分麦芽汁应用于啤酒酿造，获得了理想的结果。
Wort kettle is one of the most important equipment in beer manufacturing. The design of wort kettle has direct effect on the beer quality and the consumption of energy.
麦汁煮沸设备是啤酒生产中最重要的设备之一，煮沸设备的设计直接影响到啤酒的质量和能源的消耗。
The addition of part barley instead of barley malt in beer brewing could save production cost and improve wort quality.
在啤酒生产中，添加部分大麦来代替大麦麦芽，可以节约成本，提高麦汁的质量。
Optimal simulation of heat exchanger networks is made for two—stage cooling of wort in beer factory.
本文对啤酒厂麦汁二级冷却的换热器网络问题进行了优化模拟。
The method using dipping refractometer to determined the beer original wort concentration is described. The advantages of this method are rapid, accurate and continuous.
本文叙述用浸入式折光计测定啤酒的原麦汁浓度具有快速、准确、连续测定的优点。
An efficient method was developed for the determination of DMS and DMSP by gas chromatography. N-Butyl alcohol was the internal standard. Malt, wort and beer were analyzed with this method.
建立了以正丁醇作为内标物的DMS及DMSP气相色谱测定方法，对啤酒酿造过程中麦芽、麦汁和成品酒进行了检测。
Wort boiling is one of the most important processes in brewhouse. It effects colloidal and flavour stability of beer.
麦汁煮沸是啤酒糖化的重要工序，它对啤酒的胶体稳定性及风味稳定性起重要作用。
During fermentation, the wort becomes beer in a process which requires a week to months depending on the type of yeast and strength of the beer.
在发酵期间，由麦汁变成啤酒通常需要1周- 1月的时间，当然这也取决于酵母的种类和啤酒的强度。
Two mash decoction mashing method was used for manufacturing of wort. 50% malt and 50% rice were used as substrates in beer brewing.
采用煮浸法糖化工艺及50％麦芽和50％大米作为啤酒酿造的原料及辅料。
Two mash decoction mashing method was used for manufacturing of wort. 50% malt and 50% rice were used as substrates in beer brewing.
采用煮浸法糖化工艺及50％麦芽和50％大米作为啤酒酿造的原料及辅料。
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