Study On The Brewing Craft Of Enhancing The Performance Of Light Flavour Beer

With the continuous development of society and as consumers to the pursuit oflight beer，Light beer gradually came into the life of people. The production methods ofhigh concentration dilution beer influence all kinds of pHysical and chemical indexes.This article through to the control of malting technology，then obtained bycalculation, germinated on13℃in earlier stage and germinated on18℃~19℃inlater stage，the content of α-amino nitrogen of the wort is highter than germinated on19℃~22℃.Using orthogonal test analysis in Saccharification process, the Production processof High temperature charging and long time Protein rest mode is the most conducive tothe improvement of α-amino nitrogen and later control of diacetyl. We also chose to addauxiliary material of wheat germ. saving both production costs and making nutrients toimprove Wort, provided adequate nutrition source for yeast.With the improved malting processand and saccharification process, and byoptimizing the entire beer production process, production of light beer, taste pure andfoam performance have been greatly improved. The performance of foam enhanced,bubble is more exquisite, the taste is even more gentle. Believe that ligh beer cancertainly gets more and more love of consumers.