小麦啤酒酿造工艺及其微生物新洞察教学课件.ppt

Seminarname Wheat beer technology and new insights into wheat beer microbiology 小麦啤酒酿造工艺及其微生物新洞察 * Wheat beer technology and new insights into wheat beer microbiology Contents-内容提要 History of wheat beer-小麦啤酒历史 How to produce it – bottle or tank?-如何酿造-瓶中酿造还是罐中酿造？ Aroma components of wheat beer-小麦啤酒香味成分 How to influence the aroma by technological measures -如何通过技术措施影响小麦啤酒香味 Wheat beer microbiolog-小麦啤酒微生物 * Wheat beer is a typical Bavarian beer style 小麦啤酒是典型的巴伐利亚啤酒类型 From 1990 onwards wheat beer became more and more popular in the rest of Germany 自1990年起，德国之外小麦啤酒也日趋流行 Germany is a slightly decreasing beer market. Nevertheless the market share of wheat beer in Germany is still growing. 德国啤酒市场增长缓慢，然而德国小麦啤酒市场仍然在增长 2000: 6% market share-2000年，小麦啤酒份额6%2010: 9,5% market share-2010年，小麦啤酒份额9.5%2014: 10,5% market share-2010年，小麦啤酒份额10.5% Why is wheat beer so succesful:为什么小麦啤酒如此成功 Fruity taste-水果味 Refreshing due to a slightly higher CO2 content -由于二氧化碳含量较高而提神 Unique optical appereance (glass, turbidity) 独特的视觉外观（杯子，混浊） Clear difference to standard lager beer (taste and optical reasons) 明显区别于普通的贮藏啤酒 Development of the wheat beer market in Germany 德国小麦啤酒市场的发展 Cancellor Merkel and Barack Obama enjoying wheat beer during the G7 summit G7峰会期间，默克尔和奥巴马畅饮小麦啤酒 Wheat beer technology and new insights into wheat beer microbiology * At the begin of the 1970′s there was only bottled wheat beer. 20世纪70年代，只有瓶装的小麦啤酒 In former times it was not able to serve wheat beer with 7-9 g/l CO2 with traditional dispensing equipment ? the development of modern dispensing equipment brought a change 那时，以传统售酒设备销售的小麦啤酒中二氧化碳含量达不到7-9 g/l ?现代售酒设备带来了改变 Bottle fermentation is the traditional way to produce wheat beer 瓶内发酵是生产小麦啤酒的传统方法 As the consumption was increasing there were first trials with wheat beer and keg fermentation 随着销量的增加，开始试验桶内发酵 A lot of these trials failed: Product was often too clear or too turbid) 许多试验都失败了：啤酒太清或太混 Reaction: Development of tank fermentation methods 正因如此，罐内发酵方法开始发展 How t