Studies On Fermentation Processes Of Wheat Beer

Using four kinds of white skin winter wheat: LU-1, MY-29, YAN-J5 and SW as experimental materials. Screening out appropriate wheat varieties to fit for the production of wheat beer, meanwhile some related problems such as wheat-manufacturing craft, saccharification craft, filtrating craft, boiling craft and fermenting craft during the production of wheat beer were researched in this paper, aiming for providing scientific bass for the production of wheat beer. The researching results have shown as following:1.Through the measuring and analysis of some related parameters of wheat and wheat powder, such as germinating capacity, content of nitrogen and amylum, saccharification degree, the researching results showed that LU-1 was more suitable to the production of wheat beer than MY-29, YN-15 and SW. MY-29, YN-15 and SW have some brewing limitation in different degree, choosing LU-1 as the material to produce wheat beer.2.The additive quantity of NaOH, HCHO, gibberellin and bromate during steeping were researched and the optimal additive quantity was established, and their effects on the quality of wheat malt were also compared. The results showed that the using of gibberellin (0.25 mg/kg) together with bromate (125 mg/kg) or HCHO (0.15% ) together with bromate (125 mg/kg) can result in perfect effect.3. Choosing 13℃, 16℃, 19℃ constant temperature germination, 18℃~13℃ down temperature germination, 13℃~18℃ increasing temperature germination, through measuring some related parameters of wheat powder, such as a-amylase activity, wheat-manufacturing losing, choose 18℃ ~ 13℃ down temperature germination craft as the optimal germination craft.4. Studying malt desiccation temperature and time, choosing the craft of malt desiccation: ventilating heavily and lower temperature (42℃, 13hr) at the prophase, ventilating heavily (60℃, 5hr) at the metaphase and ventilating heavily and highter temperature (78℃, 2hr) at the anaphase.5.Experiment of saccharification and ferment with different proportion malt powder (50% barley powder and 50% LU-1 wheat powder, 70% barley powder and 30% LU-1 wheat powder, complete barley powder, complete LU-1 wheat powder), choosing appropriate proportion of malt powder.6.The effects of prolonging time (60min, 90mm, 120min,150min), increasing intensity (103℃, 110℃, 115℃ and 120℃, 30min) , adding into tannnin and compound silica gel upon content of concretionary nitrogen during wheat judice boil were researched. Their effects on the quality of wheat malt were also compared. The results showed that the 103℃ boiling 120min, 115℃ boiling 30min, adding into 60mg/kg tannnin 103℃ boiling 75min, adding into 100mg/kg compound silica gel 103℃ boiling 75min can result in perfect effect.7. Studing the ferment conditions, such as time, temprature and inoculate quantity, establishing the ferment craft of inoculate quantity 1.0×107n/ml, preferment 8 days, anainoculate 10 days.