Studies On New Type Beer And Flavor

Our country is the biggest country of producing beer, but the classes of beers are limited, almost 90% of beers in market are light beers made from barley and rice. The new type beers can meet the demand of the consumers and will bring considerable commercial benefits to breweries.The triticle was used as a brewing adjunct in this paper, the researches include selection of raw materials, adjunct, additive, mashing process and fermentation process.When brewing with barley malt and different part triticle as adjunct, we founded that the haze of the beer increases with the increasing of triticle apply. The haze of beer made from triticle malt was lower than the beer made from unmalted triticle, but tasted acid and astringent. So the beer should be brewed with triticle adjunct. The additive such as carrageenin and silica gel were used to improve the non-biological stability of beer.Five brewing yeast stains were screened. According to sugar decreasing, flavor materials and taste result, brewing yeast stain D was selected for following experiments.The mashing process M-B was selected for beer made from triticle adjunct.