釀酒工程專業英語課件Unit1Beer

釀酒專業英語愿乘風破浪，圓心中所想主講人：01Lesson

1Barleyand

MaltUnit

1

BeerObjectivesAt

the

end

of

this

lesson,

students

should

be

able

to:Briefly

introduce

what

is

Barley(

Hordeum

vulgare

L.)Know

where

is

barley

originate.（見課本）Know

what

is

the

function

of

barley.It

is

a

flowering

plant

belonging

to

the

family

Poaceaeor

Gramineae

that

is

cultivated

in

temperate

climatesacross

the

world

at

350–4050

m

above

sea

level.What

is

BarleyIt

is

a

flowering

plant

belonging

to

the

family

Poaceaeor

Gramineae

that

is

cultivated

in

temperate

climatesacross

the

world

at

350–4050

m

above

sea

level.它是一種屬于禾本科的有花植物，生長在海拔350-

4050米的溫帶氣候。什么是大麥

What

is

BarleyBarley

is

the

fourth

mostimportant

crop

in

the

world.Barley

is

one

of

the

Neolithicfounder

crops

of

Old

Worldagriculture.Barley

is

the

fourth

mostimportant

crop

in

the

world.大麥是世界上第四大最重要的作物。Barley

is

one

of

the

Neolithicfounder

crops

of

Old

Worldagriculture.大麥是新石器時代舊世界農業的奠基性作物之一。大麥的作用What

is

the

function

of

barleyBarley

grain

is

used

aslivestock

feed

and

forage,malt

beverages,

humanfood,

soil

improvement

andhas

medicinal

value.Barley

grain

is

used

aslivestock

feed

and

forage,malt

beverages,

humanfood,

soil

improvement

andhas

medicinal

value.大麥谷物可作為牲畜飼料、麥芽飲料、人類食品、土壤改良等，具有藥用價值。大麥的成分carbohydrates糖(78%)proteins蛋白質(10%)water水(10%)fat脂類(1%)ConclusionBarley

is

rich

in

nutrition

and

has

health

effects.

It

is

anraw

material

for

processing

popular,

economical,

convenieand

therapeutic

food.

It

can

also

produce

various

types

ofalcohol,

beer

and

malt

vinegar

and

other

addictive

food.總結Barley

is

rich

in

nutrition

and

has

health

effects.

It

is

anraw

material

for

processing

popular,

economical,

convenieand

therapeutic

food.

It

can

also

produce

various

types

ofalcohol,

beer

and

malt

vinegar

and

other

addictive

food.大麥的營養豐富，且具有一定的保健作用。是加工大眾、經濟、方便、食療食品的理想原料。還可生產各種酒精、啤酒、麥芽醋等成癮性食品。Area

for

controlMethods

of

controlGrain

intake

and

storageStrict

control

of

reception

and

storage

of

grain

according

to

best

practice

guidelines,

e.g.moisture.

Strict

terms

and

conditions

for

supply

and

supplier

evaluation

procedures.

Use

of

anassured

grain

supply

scheme.

Due

diligence

sampling

to

assure

controls

effectiveHousekeepingMust

be

of

a

high

standard

throughout

the

maltings.

For

example,

different

coloured

broomsshould

be

used

for

areas

with

different

risks,

e.g.

green

for

outside

roadways

and

paths,

blue

forinside

the

plant

and

red

for

germination

boxes,

thus

keeping

cleaning

of

food

and

pedestrianareas

separatedJewelleryNo

loose

jewellery,

watches,

spectacles

or

anything

else

that

could

fall

into

the

productGlassGenerally

minimal

glass

allowed

on

site.

All

glass

or

brittle

plastics

must

be

on

an

auditedregister

and

risk

assessedSmokingIf

allowed

on

site

it

must

be

restricted

to

a

defined

area

away

from

productionPersonal

hygieneHand

washing

or

sanitising

stations

must

be

provided

at

entrances

to

food

areas,

e.g.germination

boxesChemicals

must

be

food

grade.

Cleaning

schedules

must

be

documentedCleaningPest

controlMust

be

extremely

thorough

and

any

actions

identified

must

be

rectified

immediatelyVisitors

and

contractorsPersonnel

hygieneBrief

induction

in

food

safety

at

reception

to

siteBasic

hygiene

rules

are

mandatory

and

staff

are

restricted

from

work

if

they

or

close

familymembers

are

illWords

to

WatchCrop莊稼;作物;(谷物、水果等一季的)收成，產量;Poaceae/Gramineae禾本科;Vulgare大麥;Diploid二倍體;Tetraploid四倍體;Hexaploid六倍體;Production

生產;制造;制作;產量;(自然的)產生，分泌Agriculture農業;農學;農藝;Cultivated

耕;

耕作;

種植;

栽培;

培育;

建立(友誼);

結交(朋友);

獲得(支持);Protein

蛋白質;carbohydrate碳水化合物;糖類;含碳水化合物的食物;淀粉質食物;Vitamins維生素;Niacin煙酸;Minerals礦物質;fiber

dietary膳食纖維;Manganese錳;

Phosphorus磷;Supplementary

reading拓展閱讀Germination

represents

a

key

developmental

phase

in

plant

physiology,

which

is

accompanied

by

many

significant

changes

in

metabolite

contents

so

plays

acentral

role

in

the

beer

brewing

industry.Moreover,

endogenous

hydrolases

in

barley

grains

are

also

synthesizedand/or

activated

at

this

stage

for

hydrolyzing

macromolecular

substancesstored

in

the

barley

endosperm

thus

improving

malt

quality.

Therefore,stimulating

both

barley

germination

and

hydrolase

activity

in

malt

isimportant

for

increasing

wort

yield

and

the

quality

of

the

beer

product.Several

additives

have

been

used

in

the

malting

process

to

obtain

excellentgermination

ability

and

wort

yields.

However,

most

of

these

additivesincrease

production

costs,

food

safety

problems

and

environmentalpollution.[3]Words

to

WatchEndogenous內源性Hydrolases水解酶Synthesized綜合的Hydrolyzing水解

Macromolecular大分子的Endosperm胚乳

Germination發芽Lorem

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E釀酒專業英語愿乘風破浪，圓心中所想主講人：02Lesson

2

hopsUnit

1

BeerObjectivesBriefly

introduce

what

is

hop.Know

which

countries

are

themajor

producers

of

hops

in

theworld.Know

Hop

Constituents

.Briefly

introduce

what

is

hop什么是啤酒花The

hops

is

made

up

of

dioecious,perennial,climbing

vines.Belongs

to

the

Cannabaceae

family

of

the

Urticales

order

whiin

2003

was

incorporated

into

the

natural

order

of

Rosales.啤酒花是由多年生攀援藤蔓組成的雌雄異株植物。該屬屬于大麻科的蕁麻目，2003年被納入薔薇自然目。The

hop

cones

of

the

female

plant

of

the

common

hop

species

Humuluslupulus

L.

are

grown

almost

exclusively

for

the

brewing

industry.普通啤酒花(Humulus

lupulus

L.)雌性植物的啤酒花球果幾乎只用于釀酒業。In

1936,

the

species

Humulusyunnanensis

Hu

was

first

describedlyn

theHowever,

it

remained

a

relativeunknown

species

thought

to

haveoriginated

at

high

elevations

iYunnan然而，它仍然是一個相對不為人知的物種，人們認為它起源于中國南部云南省的高海拔地區。hop

in

ChinaKnow

which

countries

are

the

majorproducers

of

hops

in

the

world.世界上哪些國家是啤酒花的主要生產國The

world

hop

production

isdominated

by

Germany

and

theUSA.

The

hop

production

ofboth

countries

accounts

for

abou75–80%

of

the

total

hop

output.世界啤酒花生產由德國和美國主導。兩國的啤酒花產量約占世界總產量的75-80%。Hop

ConstituentsHops

contain

hundreds

of

components,

but

of

particularinterest

are

resins,

oils,

and

polyphenols.Hop

ResinsHop

OilsConstituentsPolyphenolsHop

Resinshard

hop

resins

soft

hop

resinssoft

resins

contribute

to

the

flavoring

and

preservative

properties

of軟樹脂有助于啤酒的調味和防腐性能。Alpha

and

beta

acids

are

two

compounds

present

in

the

softresins

and

are

responsible

for

bitterness.

Alpha

acids

areresponsible

for

about

90%

of

the

bitterness

in

beer.α酸和β酸是兩種存在于軟樹脂中的化合物，是苦味的元兇。啤酒中90%的苦味是由α酸造成的。Alpha

Acids:

Alpha

acids

are

the

precursors

of

beer

bitternsince

they

are

converted

into

iso-alpha

acids

in

the

brew

keα酸是啤酒苦味的前體，因為它們在釀造過程中轉化為異α酸。The

three

major

components：humulone葎草酮cohumulone類葎草酮

adhumulone加葎草酮Beta

Acids:lupulone蛇麻酮colupulone類蛇麻酮adlupulone加蛇麻酮Hop

OilsOils

are

largely

responsible

for

the

characteristic

aroma

ofand,either

directly

or

indirectly,for

the

overall

perceptihop

flavors.酒花油對啤酒花特有的香氣負有很大的責任，并直接或間接地控制啤酒花風味的整體感知。Oils

also

tend

to

make

a

beer’s

bitterness

a

little

morepronounced

and

to

enhance

the

body

or

mouth

feel

of

the

beer.酒花油也往往使啤酒的苦味更明顯一點，并增強啤酒的酒體或口感。Hop

PolyphenolsPolyphenols

found

in

hops

include

theanthocyanogens花青素tannins單寧

catechins兒茶酚Some

polyphenols

act

as

antioxidants,protecting

beer

against

oxidation防止啤酒氧化others

contribute

to

beer

color

and

hazeformation.有助于啤酒顏色和渾濁的形成請在此處添加標題What

conditions

do

hops

need

to

grow?Which

hop

product

is

the

most

commonly

used

right

now?What

Constituents

do

hops

contain?Questions

on

TextWords

to

Watch

dioecious雌雄異體的;perennial多年生植物;長久的;持續的;反復出現的;多年生的；represent代表;作為…的代言人;維護…的利益;等于;相當于;意味著;relatively相當程度上;相當地;相對地;optimal最優的;最佳的;grown

成熟的;成年的;長大的;Hop

resins酒花樹脂Humulus

lupulus

L.啤酒花（大麻科葎草屬）Humulone

律草酮;葎草酮;草酮;含律草酮Adhumulone加葎草酮Lupulone

蛇麻酮;蛇床酮colupulone類蛇麻酮adlupulone聚蛇麻酮;附蛇麻蘆酮;伴蛇麻酮Polyphenols多酚；多酚類（polyphenol的復數形式）anthocyanogen花青素類tannin丹寧酸；鞣酸catechin兒茶酸；焦兒茶酸Hop

cones

蛇麻球果;啤酒花果穗Cohumulone

草酮類;葎草酮Lorem

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E釀酒專業英語愿乘風破浪，圓心中所想主講人：03

Lesson

3

Yeast

ManagementUnit

1

BeerObjectivesAt

the

end

of

this

lesson,

students

should

be

able

to:What

are

the

types

of

beerWhat

substances

will

non-yeast

yeast

produce

inthe

self-fermentation

processWhat

will

non-yeast

yeast

fermentation

turn

morealcohol

fermentation

intermediates

to

secondarymetabolitesYeast

are

single-celled

microorganisms

that

reproduce

bybudding.

They

are

biologically

classified

as

fungi

and

areresponsible

for

converting

fermentable

sugars

into

alcoholand

other

byproducts.酵母是通過出芽繁殖的單細胞微生物。它們在生物學上被歸類為真菌，負責將可發酵的糖轉化為酒精和其他副產品。什么是酵母

What

is

YeastWhat

are

the

types

of

beerale

yeast艾爾酵母(the

"top-fermenting"

type)lager

yeast

拉格酵母(the

"bottom-fermenting"

type)Top-fermenting

上面發酵porters波特啤酒

stouts黑啤Altbier阿爾特啤酒wheat

beers小麥啤酒Bottom-fermenting下面發酵

Pilsners比爾森啤酒

Dortmunders多特蒙德啤酒

Bocks博克啤酒American

malt

liquors美國麥芽酒Modern

brewers

today

embracethe

use

of

novel

ingredientsHowever,

when

it

comes

to

abeer’s

characteristic

flavour,

theyeast

used

remains

to

be

the

mostsignificant

contributor.如今的現代啤酒釀造商都在使用新奇的原料，然而，當談到啤酒的特色風味時，所用的酵母仍然是最重要的因素。What

substances

will

non-yeast

yeastproduce

in

the

self-fermentation

process.自發酵過程中會產生什么物質non-Saccharomyces

yeasts

have

often

been

disregarded

for

theiroverproduction

of

off

flavour

compounds

such

asacetic

acid乙酸

diacetyl

雙乙酰2,3-butanediol2,3-丁二醇What

will

non-yeast

yeast

fermentation

turn

more

alcohofermentation

intermediates

to

secondary

metabolitesCompared

to

Saccharomyces

species,

non-Saccharomyces

yeastfermentations

divert

more

intermediates

of

alcoholicfermentation

towards

secondary

metabolite

generation將更多的酒精發酵中間產物轉化為次級代謝產物esters酯類

fusel

alcohols酯類

organic

acids有機酸Yeast

mutationsare

a

common

occurrence

in

breweries,

but

their

presence

maynever

be

detected.

Usually

the

mutanthas

no

adverse

effect

since

it

cannotcompete

with

normal

yeast

andgenerally

disappears

rapidly.酵母突變是啤酒廠中常見的現象，但它們的存在可能永遠不會被發現。通常突變體沒有副作用，因為它不能與正常酵母競爭，通常很快消失。Words

to

WatchAle埃爾啤酒，淡色啤酒;

Lager拉格啤酒，貯藏啤酒;

Saccharomyces

cerevisiae

釀酒酵母;Ingredient原料;

specialty

beers特色啤酒;

herb香草;藥草flavour香味，風味;

diacetyl雙乙酰;2,3-butanediol

2，3-丁二醇

acetic

acid乙酸;secondary

metabolite次生代謝產物;biomass生物質;

strains菌株;

domestication馴化;

flocculation絮凝;凝聚

Attenuation發酵度

specific

gravity比重Lorem

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E釀酒專業英語愿乘風破浪，圓心中所想主講人：04Lesson

4

Wort

PreparationUnit

1

BeerObjectivesAt

the

end

of

this

lesson,

students

should

be

able

to:What

is

wortHow

to

clarify

wortHow

is

wort

madeWort

was

produced

from

malt,

starch,

rice,

corn

grits,and

hop

pellet

by

a

decoction

method

in

a

pilot

plant.麥汁以麥芽、淀粉、大米、玉米粉和啤酒花顆粒為原料，采用煎煮法生產麥芽汁。麥汁是什么What

is

wort？How

to

clarify

wort如何過濾麥汁perlite

was

added

to

wort

ata

dosage

of

100mg/l

andthe

wort

was

then

filteredwith

filter

sheets.在麥汁中加入100mg/l珍珠巖，用濾片過濾麥汁。為什么要將大麥制成麥芽？Before

starting

the

brewing

process,

barley

is

artificialinduced

to

germinate

and

dried.

This

process,

known

asmalting,

allows

the

maturation

of

enzymes

that

digestcomplex

starches

in

the

grain

into

simple

fermentablesugars.在開始釀造過程之前，大麥被人工誘導發芽并曬干。這個過程被稱為麥芽化，它使消化谷物中復雜淀粉的酶成熟為簡單的可發酵糖。How

is

wort

made？如何制備麥汁麥汁制備第一步The

transition

of

malted

barley

towort

begins

by

grinding

the

grains.從麥芽到麥芽汁的轉變是從研磨谷物開始的。破碎麥芽的意義The

object

of

milling

is

to

split

thehusk,

preferably

lengthwise,

inorder

to

expose

the

starchyendosperm

for

milling

and

allowfor

efficient

extraction

andsubsequent

filtration

of

the

wort.碾磨的目的是優選縱向地劈開果皮，以便暴露淀粉胚乳以碾磨并允許有效地提取和隨后過濾麥汁。麥汁制備的第二步糖化①浸出糖化法The

duration

and

temperature

ofsteeping

depends

on

the

modificationand

the

moisture

content

of

the

malt.浸泡時間和溫度取決于麥芽的改性和水分含量。②煮出糖化法麥汁制備第三步過濾煮沸At

this

stage

the

grist

is

diluted,filtered

and

brought

to

bofor

one

to

two

hours.In

this

process,hops

or

hop-derivedproducts,such

as

hop

pellets

or

hop

essential

oils

are

4

adde在這一階段，谷物被稀釋，過濾，并煮沸一到兩個小時。在這個過程中，要添加啤酒花或啤酒花衍生產品，如啤酒花顆粒或啤酒花精油。制備完成的麥汁最終等待他的是……？After

cooled

and

aerated,

the

clear

wort

is

then

pumped

to

thefermentation

tanks,

where

yeasts

are

added.

During

fermentatyeasts

take

up

amino

acids

and

sugars

from

the

wort.

Thesugars

are

metabolized,

under

anaerobic

conditions,

andconverted

mainly

in

ethanol

and

carbon

dioxide.經過冷卻和曝氣后，清澈的麥汁被泵入發酵罐，在那里加入酵母。在發酵過程中，酵母從麥汁中吸收氨基酸和糖。糖在無氧條件下進行代謝，主要轉化為乙醇和二氧化碳。Words

to

Watchstarch淀粉;含淀粉的食物;(漿衣服、床單等用的)淀粉漿;

corn

grits玉米粉;perlite珍珠巖;

sulfite亞硫酸鹽;corn

(小麥等)谷物;谷粒;(尤指腳趾上的)釘胼，雞眼;

formation組成;形成;組成物;形成物;編隊;隊形;

enzyme酶;sugar

食糖;一匙糖;一塊方糖;(植物、水果等所含的)糖;dosage(通常指藥的)劑量;

aeration曝氣，通風;trub冷卻殘渣;artificially人工（造，為）地；不自然地;

dried干燥;mashing淀粉糖化;

whirlpool旋渦;

amino

acids氨基酸;

aldehydes醛;

ketones酮類;

organic

acids有機酸;by-product副產品;意外結果;副作用;Lorem

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E釀酒專業英語05Fermentation

and

MaturationUnit

1

BeerObjectivesAt

the

end

of

this

lesson,

students

should

be

able

to:What

is

the

role

of

primary

fermentationWhat

is

the

rate-limiting

step

in

the

maturation

of

beerHow

is

diacetyl

formedIn

brewing,

the

primary

fermentation

is

one

of

the

longeststages

as

well

as

an

important

aromatic

compoundproduction

step.

Indeed,

fermentation

has

the

main

impacton

process

productivity

and

product

quality.What

is

the

role

of

primary

fermentationWhat

is

the

role

of

primary

fermentation初級發酵的作用是什么In

brewing,

the

primary

fermentation

is

one

of

the

longeststages

as

well

as

an

important

aromatic

compoundproduction

step.

Indeed,

fermentation

has

the

main

impacton

process

productivity

and

product

quality.在釀造中，初級發酵是最長的階段之一，也是生產芳香化合物

的重要步驟。事實上，發酵對生產效率和產品質量有主要影響。In

lager

beer

production,

the

fermentation

time

is

decreasedincreasing

the

temperature

(from

8

to

14℃),

but

to

control

taroma

profile

characteristic

of

lager

beer,

top

pressure

isused

(in

the

range

of

between

1.2

and

1.8

bars).發酵調控In

lager

beer

production,

the

fermentation

time

is

decreasedincreasing

the

temperature

(from

8

to

14℃),

but

to

control

taroma

profile

characteristic

of

lager

beer,

top

pressure

isused

(in

the

range

of

between

1.2

and

1.8

bars).在窖藏啤酒生產中，通過提高發酵溫度(從8

~

14巴)來縮短發酵時間，但為了控制窖藏啤酒的香氣特征，還采用頂壓(在1.2

~

1.8巴范圍內)。Whereas

temperature

has

a

general

accelerating

effect,the

combination

of

temperature

and

top

pressure

mainlycontrol

aromatic

compound

production.Whereas

temperature

has

a

general

accelerating

effect,the

combination

of

temperature

and

top

pressure

mainlycontrol

aromatic

compound

production.溫度對芳烴的生產具有普遍的促進作用，但溫度與頂壓的結合對芳烴的生產起著重要的控制作用。The

removal

of

diacetyl

is

the

rate-limiting

step

in

thematuration

of

beer.What

is

the

rate-limiting

stepin

the

maturation

of

beerThe

removal

of

diacetyl

is

the

rate-limiting

step

in

thematuration

of

beer.雙乙酰的脫除是啤酒成熟過程中的限速步驟。What

is

the

rate-limiting

stepin

the

maturation

of

beer啤酒成熟過程中的限速步驟是什么Diacetyl

is

formed

by

a

nonenzymatic

oxidativedecarboxyla-tion

of

a-acetolactate.

In

the

subsequent

staof

beer

maturation,

diacetyl

is

transformed

to

acetoin

byyeast

reductaseHow

is

diacetyl

formedHow

is

diacetyl

formed雙乙酰是如何形成的Diacetyl

is

formed

by

a

nonenzymatic

oxidativedecarboxyla-tion

of

a-acetolactate.

In

the

subsequent

staof

beer

maturation,

diacetyl

is

transformed

to

acetoin

byyeast

reductase雙乙酰是由a-乙酰乳酸的非酶氧化脫羧作用形成的。在啤酒成熟的后續階段，雙乙酰經酵母還原酶轉化為乙縮素The

addition

of

the

enzyme

a-acetolactatedecarboxylase

to

pitched

wort

is

a

simple

and

effectivetechnology

to

limit

the

amount

of

diacetyl

formedduring

fermentation

and

to

reduce

maturation

time

to

aminimum.The

addition

of

the

enzyme

a-acetolactatedecarboxylase

to

pitched

wort

is

a

simple

and

effectivetechnology

to

limit

the

amount

of

diacetyl

formedduring

fermentation

and

to

reduce

maturation

time

to

aminimum.在麥芽汁發酵過程中加入a-乙酰乳酸脫羧酶是一種簡單有效的工藝，可以限制發酵過程中產生的雙乙酰的數量，將發酵時間縮短到最低限度。Adjuncts

are

often

used

for

their

flavor

contributionRice大米neutral

aroma

and

tasteCorn玉米impart

a

fuller

flavor

to

beer.Wheat小麥impart

a

dryness

to

beer.Semi-refined

sugars半精煉糖add

flavor

of

luscious

character.ColourAdjuncts

are

used

for

coloradjustment輔料可用于顏色調整such

as

rice

and

pure

starchesand

sugars

are

used

to

dilutemalt

colors

to

produce

lightercolored

beers.如大米和純淀粉和糖被用來稀

釋麥芽的顏色以生產淺色啤酒。Words

to

Watchosmolarity

濃度;osmotic滲透性的;sorbitol

山梨醇;acidification

power

(AP)酸化力;approximately大概;大約;約莫;parameter決定因素;規范;范圍;biotechnological生物技術的aromatic芳香的;有香味的diacetyl雙乙酰

acetoin乙偶姻

reductase還原Lorem

ipsum

dolor

sit

amet,

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add

your

text

here,

lorem

ipsum

dolor

sit

amet,

please

add

your

text

here

,

lorem

ipsum

dolorsit

amet,

please

add

your

text

here謝謝觀看F

R

E

S

H

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E釀酒專業英語06

Beer

Flavor

and

StabilityUnit

1

BeerObjectivesAt

the

end

of

this

lesson,

students

should

be

able

to:How

to

evaluate

the

flavor

stability

of

beerHow

to

accelerate

the

natural

aging

of

beerWhat

are

the

main

methods

of

forced

agingAssessment

of

flavor

stability

of

lager

beer

is

typicalldone

by

gas

chromatography

(GC)

and

sensory

analysis.How

to

evaluate

the

flavor

stability

of

beerAssessment

of

flavor

stability

of

lager

beer

is

typicalldone

by

gas

chromatography

(GC)

and

sensory

analysis.通過氣相色譜(GC)和感官分析來評價啤酒的風味穩定性。How

to

evaluate

the

flavor

stability

of

beer如何評價啤酒的風味穩定性In

2009

Saison

et

al

confined

the

list

of

indicatorsby

re-determining

the

flavor

thresholds

of

severalcompounds

present

in

lager

beer.In

2009

Saison

et

al

confined

the

list

of

indicatorsby

re-determining

the

flavor

thresholds

of

severalcompounds

present

in

lager

beer.2009年，Saison等人通過重新確定啤酒中存在的幾種化合物的風味閾值，限制了指標列表。the

key

contributors

to

the

aged

flavor

of

beer啤酒陳年風味的關鍵因素methional甲硫基丙醛3-methylbutanal甲基丁醛2-furfuryl

ethyl

ether糠基乙醚β-damascenone大馬烯酮acetaldehyde乙醛

diacetyl二乙酰(E,E)-2,4-decadienal

癸二烯醛phenylacetaldehyde苯乙醛2-methylpropanal甲基丙醛5-hydroxymethylfurfural羥甲基糠醛Maltodextrin

can

also

affect

the

flavor

of

beer.It

is

the

moscomplex

fraction

of

the

products

of

starch

conversion.

It

istasteless,

gummy,

and

hardto

dissolve.

It

is

oftensaid

to

abody

(palate

fullness)

to

beer,

increase

wort

viscosity,

andsmoothness

to

the

palate

of

low-malt

beers.MaltodextrinMaltodextrin

can

also

affect

the

flavor

of

beer.It

is

the

moscomplex

fraction

of

the

products

of

starch

conversion.

It

istasteless,

gummy,

and

hardto

dissolve.

It

is

oftensaid

to

abody

(palate

fullness)

to

beer,

increase

wort

viscosity,

andsmoothness

to

the

palate

of

low-malt

beers.麥芽糊精也會影響啤酒的風味。它是淀粉轉化產物中最復雜的部分。無味，粘稠，不易溶解。人們常說它能增加啤酒的口感，增加麥汁的黏度，增加低麥芽啤酒的口感。MaltodextrinForced-aging

(formerly

“beer

punishment”)

is

a

pervasivediscriminative

way

to

accelerate

the

processes

that

occurduring

the

natural

aging

of

beer

and

thus

predict

flavor

stabHow

to

accelerate

the

natural

aging

of

beerForced-aging

(formerly

“beer

punishment”)

is

a

pervasivediscriminativ