Cloud stability white beer and production method thereof

The invention provides cloud stability white beer and a production method thereof. The production method comprises the steps that 1, 30-40% of barley malt, 20-30% of wheat and 10-30% of at least one kind of oat, oat malt and rye are weighed according to the weight percentage; 2, the materials weighe...

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Bibliographic Details
Main Authors TU JINGXIA, LI HUIPING, HE XI, WU ZHUOKAI
Format Patent
LanguageEnglish
Published 04.11.2015
Subjects
BEER
BIOCHEMISTRY
BREWING OF BEER
CHEMISTRY
ENZYMOLOGY
METALLURGY
MICROBIOLOGY
MUTATION OR GENETIC ENGINEERING
SPIRITS
VINEGAR
WINE
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Summary:The invention provides cloud stability white beer and a production method thereof. The production method comprises the steps that 1, 30-40% of barley malt, 20-30% of wheat and 10-30% of at least one kind of oat, oat malt and rye are weighed according to the weight percentage; 2, the materials weighed in the step 1 are placed into a mash kettle, water is added into the mash kettle, temperature is increased, filtering is carried out after the temperature is increased to be 76-78 DEG C, and wheat juice obtained after filtering is boiled for 45-60 min; 3, oxygen is added into a fermentation tank after the wheat juice is cooled, and fermentation yeast is added for fermentation; 4, beer liquid obtained through fermentation is stored and centrifuged, and then is instantly sterilized; 5, sugar and yeast are added into the beer liquid, and then filling and covering are carried out; 6, secondary fermentation is carried out on the beer liquid in a bottle. The content of small-particulate matter in the wheat juice obtained through the production method is high, the total number of particles with the diameter smaller than 1 micrometer in the white beer is increased, and the white beer cloud stability is greatly improved.
Bibliography:Application Number: CN20151499984