酿酒工程专业英语课件Unit1Beer

酿酒专业英语愿乘风破浪，圆心中所想主讲人：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.（见课本）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.它是一种属于禾本科的有花植物，生长在海拔350-

4050米的温带气候。什么是大麦

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.大麦是世界上第四大最重要的作物。Barley

is

one

of

the

Neolithicfounder

crops

of

Old

Worldagriculture.大麦是新石器时代旧世界农业的奠基性作物之一。大麦的作用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.大麦谷物可作为牲畜饲料、麦芽饮料、人类食品、土壤改良等，具有药用价值。大麦的成分carbohydrates糖(78%)proteins蛋白质(10%)water水(10%)fat脂类(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.总结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.大麦的营养丰富，且具有一定的保健作用。是加工大众、经济、方便、食疗食品的理想原料。还可生产各种酒精、啤酒、麦芽醋等成瘾性食品。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庄稼;作物;(谷物、水果等一季的)收成，产量;Poaceae/Gramineae禾本科;Vulgare大麦;Diploid二倍体;Tetraploid四倍体;Hexaploid六倍体;Production

生产;制造;制作;产量;(自然的)产生，分泌Agriculture农业;农学;农艺;Cultivated

耕;

耕作;

种植;

栽培;

培育;

建立(友谊);

结交(朋友);

获得(支持);Protein

蛋白质;carbohydrate碳水化合物;糖类;含碳水化合物的食物;淀粉质食物;Vitamins维生素;Niacin烟酸;Minerals矿物质;fiber

dietary膳食纤维;Manganese锰;

Phosphorus磷;Supplementary

reading拓展阅读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内源性Hydrolases水解酶Synthesized综合的Hydrolyzing水解

Macromolecular大分子的Endosperm胚乳

Germination发芽Lorem

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E酿酒专业英语愿乘风破浪，圆心中所想主讲人：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组成的雌雄异株植物。该属属于大麻科的荨麻目，2003年被纳入蔷薇自然目。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几乎只用于酿酒业。In

1936,

the

species

Humulusyunnanensis

Hu

was

first

describedlyn

theHowever,

it

remained

a

relativeunknown

species

thought

to

haveoriginated

at

high

elevations

iYunnan然而，它仍然是一个相对不为人知的物种，人们认为它起源于中国南部云南省的高海拔地区。hop

in

ChinaKnow

which

countries

are

the

majorproducers

of

hops

in

the

world.世界上哪些国家是啤酒花的主要生产国The

world

hop

production

isdominated

by

Germany

and

theUSA.

The

hop

production

ofboth

countries

accounts

for

abou75–80%

of

the

total

hop

output.世界啤酒花生产由德国和美国主导。两国的啤酒花产量约占世界总产量的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软树脂有助于啤酒的调味和防腐性能。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酸是两种存在于软树脂中的化合物，是苦味的元凶。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酸是啤酒苦味的前体，因为它们在酿造过程中转化为异α酸。The

three

major

components：humulone葎草酮cohumulone类葎草酮

adhumulone加葎草酮Beta

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

OilsOils

are

largely

responsible

for

the

characteristic

aroma

ofand,either

directly

or

indirectly,for

the

overall

perceptihop

flavors.酒花油对啤酒花特有的香气负有很大的责任，并直接或间接地控制啤酒花风味的整体感知。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显一点，并增强啤酒的酒体或口感。Hop

PolyphenolsPolyphenols

found

in

hops

include

theanthocyanogens花青素tannins单宁

catechins儿茶酚Some

polyphenols

act

as

antioxidants,protecting

beer

against

oxidation防止啤酒氧化others

contribute

to

beer

color

and

hazeformation.有助于啤酒颜色和浑浊的形成请在此处添加标题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雌雄异体的;perennial多年生植物;长久的;持续的;反复出现的;多年生的；represent代表;作为…的代言人;维护…的利益;等于;相当于;意味着;relatively相当程度上;相当地;相对地;optimal最优的;最佳的;grown

成熟的;成年的;长大的;Hop

resins酒花树脂Humulus

lupulus

L.啤酒花（大麻科葎草属）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类蛇麻酮adlupulone聚蛇麻酮;附蛇麻芦酮;伴蛇麻酮Polyphenols多酚；多酚类（polyphenol的复数形式）anthocyanogen花青素类tannin丹宁酸；鞣酸catechin儿茶酸；焦儿茶酸Hop

cones

蛇麻球果;啤酒花果穗Cohumulone

草酮类;葎草酮Lorem

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E酿酒专业英语愿乘风破浪，圆心中所想主讲人：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.酵母是通过出芽繁殖的单细胞微生物。它们在生物学上被归类为真菌，负责将可发酵的糖转化为酒精和其他副产品。什么是酵母

What

is

YeastWhat

are

the

types

of

beerale

yeast艾尔酵母(the

"top-fermenting"

type)lager

yeast

拉格酵母(the

"bottom-fermenting"

type)Top-fermenting

上面发酵porters波特啤酒

stouts黑啤Altbier阿尔特啤酒wheat

beers小麦啤酒Bottom-fermenting下面发酵

Pilsners比尔森啤酒

Dortmunders多特蒙德啤酒

Bocks博克啤酒American

malt

liquors美国麦芽酒Modern

brewers

today

embracethe

use

of

novel

ingredientsHowever,

when

it

comes

to

abeer’s

characteristic

flavour,

theyeast

used

remains

to

be

the

mostsignificant

contributor.如今的现代啤酒酿造商都在使用新奇的原料，然而，当谈到啤酒的特色风味时，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.自发酵过程中会产生什么物质non-Saccharomyces

yeasts

have

often

been

disregarded

for

theiroverproduction

of

off

flavour

compounds

such

asacetic

acid乙酸

diacetyl

双乙酰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将更多的酒精发酵中间产物转化为次级代谢产物esters酯类

fusel

alcohols酯类

organic

acids有机酸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.酵母突变是啤酒厂中常见的现象，但它们的存在可能永远不会被发现。通常突变体没有副作用，因为它不能与正常酵母竞争，通常很快消失。Words

to

WatchAle埃尔啤酒，淡色啤酒;

Lager拉格啤酒，贮藏啤酒;

Saccharomyces

cerevisiae

酿酒酵母;Ingredient原料;

specialty

beers特色啤酒;

herb香草;药草flavour香味，风味;

diacetyl双乙酰;2,3-butanediol

2，3-丁二醇

acetic

acid乙酸;secondary

metabolite次生代谢产物;biomass生物质;

strains菌株;

domestication驯化;

flocculation絮凝;凝聚

Attenuation发酵度

specific

gravity比重Lorem

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E酿酒专业英语愿乘风破浪，圆心中所想主讲人：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.麦汁以麦芽、淀粉、大米、玉米粉和啤酒花颗粒为原料，采用煎煮法生产麦芽汁。麦汁是什么What

is

wort？How

to

clarify

wort如何过滤麦汁perlite

was

added

to

wort

ata

dosage

of

100mg/l

andthe

wort

was

then

filteredwith

filter

sheets.在麦汁中加入100mg/l珍珠岩，用滤片过滤麦汁。为什么要将大麦制成麦芽？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.在开始酿造过程之前，大麦被人工诱导发芽并晒干。这个过程被称为麦芽化，它使消化谷物中复杂淀粉的酶成熟为简单的可发酵糖。How

is

wort

made？如何制备麦汁麦汁制备第一步The

transition

of

malted

barley

towort

begins

by

grinding

the

grains.从麦芽到麦芽汁的转变是从研磨谷物开始的。破碎麦芽的意义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.碾磨的目的是优选纵向地劈开果皮，以便暴露淀粉胚乳以碾磨并允许有效地提取和随后过滤麦汁。麦汁制备的第二步糖化①浸出糖化法The

duration

and

temperature

ofsteeping

depends

on

the

modificationand

the

moisture

content

of

the

malt.浸泡时间和温度取决于麦芽的改性和水分含量。②煮出糖化法麦汁制备第三步过滤煮沸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在这一阶段，谷物被稀释，过滤，并煮沸一到两个小时。在这个过程中，要添加啤酒花或啤酒花衍生产品，如啤酒花颗粒或啤酒花精油。制备完成的麦汁最终等待他的是……？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.经过冷却和曝气后，清澈的麦汁被泵入发酵罐，在那里加入酵母。在发酵过程中，酵母从麦汁中吸收氨基酸和糖。糖在无氧条件下进行代谢，主要转化为乙醇和二氧化碳。Words

to

Watchstarch淀粉;含淀粉的食物;(浆衣服、床单等用的)淀粉浆;

corn

grits玉米粉;perlite珍珠岩;

sulfite亚硫酸盐;corn

(小麦等)谷物;谷粒;(尤指脚趾上的)钉胼，鸡眼;

formation组成;形成;组成物;形成物;编队;队形;

enzyme酶;sugar

食糖;一匙糖;一块方糖;(植物、水果等所含的)糖;dosage(通常指药的)剂量;

aeration曝气，通风;trub冷却残渣;artificially人工（造，为）地；不自然地;

dried干燥;mashing淀粉糖化;

whirlpool旋涡;

amino

acids氨基酸;

aldehydes醛;

ketones酮类;

organic

acids有机酸;by-product副产品;意外结果;副作用;Lorem

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R

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E

N

E

R

A

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M

P

L

A

T

E酿酒专业英语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初级发酵的作用是什么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.在酿造中，初级发酵是最长的阶段之一，也是生产芳香化合物

的重要步骤。事实上，发酵对生产效率和产品质量有主要影响。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).发酵调控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).在窖藏啤酒生产中，通过提高发酵温度(从8

~

14巴)来缩短发酵时间，但为了控制窖藏啤酒的香气特征，还采用顶压(在1.2

~

1.8巴范围内)。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.温度对芳烃的生产具有普遍的促进作用，但温度与顶压的结合对芳烃的生产起着重要的控制作用。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.双乙酰的脱除是啤酒成熟过程中的限速步骤。What

is

the

rate-limiting

stepin

the

maturation

of

beer啤酒成熟过程中的限速步骤是什么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双乙酰是如何形成的Diacetyl

is

formed

by

a

nonenzymatic

oxidativedecarboxyla-tion

of

a-acetolactate.

In

the

subsequent

staof

beer

maturation,

diacetyl

is

transformed

to

acetoin

byyeast

reductase双乙酰是由a-乙酰乳酸的非酶氧化脱羧作用形成的。在啤酒成熟的后续阶段，双乙酰经酵母还原酶转化为乙缩素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.在麦芽汁发酵过程中加入a-乙酰乳酸脱羧酶是一种简单有效的工艺，可以限制发酵过程中产生的双乙酰的数量，将发酵时间缩短到最低限度。Adjuncts

are

often

used

for

their

flavor

contributionRice大米neutral

aroma

and

tasteCorn玉米impart

a

fuller

flavor

to

beer.Wheat小麦impart

a

dryness

to

beer.Semi-refined

sugars半精炼糖add

flavor

of

luscious

character.ColourAdjuncts

are

used

for

coloradjustment辅料可用于颜色调整such

as

rice

and

pure

starchesand

sugars

are

used

to

dilutemalt

colors

to

produce

lightercolored

beers.如大米和纯淀粉和糖被用来稀

释麦芽的颜色以生产浅色啤酒。Words

to

Watchosmolarity

浓度;osmotic渗透性的;sorbitol

山梨醇;acidification

power

(AP)酸化力;approximately大概;大约;约莫;parameter决定因素;规范;范围;biotechnological生物技术的aromatic芳香的;有香味的diacetyl双乙酰

acetoin乙偶姻

reductase还原Lorem

ipsum

dolor

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amet,

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your

text

here,

lorem

ipsum

dolor

sit

amet,

please

add

your

text

here

,

lorem

ipsum

dolorsit

amet,

please

add

your

text

here谢谢观看F

R

E

S

H

N

E

S

S

T

E

A

C

H

I

N

G

G

E

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L

A

T

E酿酒专业英语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.通过气相色谱(GC)和感官分析来评价啤酒的风味稳定性。How

to

evaluate

the

flavor

stability

of

beer如何评价啤酒的风味稳定性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等人通过重新确定啤酒中存在的几种化合物的风味阈值，限制了指标列表。the

key

contributors

to

the

aged

flavor

of

beer啤酒陈年风味的关键因素methional甲硫基丙醛3-methylbutanal甲基丁醛2-furfuryl

ethyl

ether糠基乙醚β-damascenone大马烯酮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羟甲基糠醛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.麦芽糊精也会影响啤酒的风味。它是淀粉转化产物中最复杂的部分。无味，粘稠，不易溶解。人们常说它能增加啤酒的口感，增加麦汁的黏度，增加低麦芽啤酒的口感。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