Original document(5 pages) Authorized document(2 pages) 中文版
    This invention discloses a bottom flour fermentation technology in the production of beer, especially the wheat deer. Its technological steps include preparing and boiling wheat extract, addition of hops, cooling and filtering of the wheat extract and bottom flour fermentation. The wheat beer brewed according to the invention features leucocratic, clear and transparent appearance, white and fine foams attached to cup wall durably, and pure and fresh taste. its tests show that its real fermentation degree and CO2 content are higher than, but its colourity and bitter substance are lower than similar kind of products at home. Its storage period is up to 120 days without any change in quality.
Application Number
申请号
91105303 Application Date
申请日
1991.08.02
Title 名称 Method for fermenting bottom wheat flour in brewing beer
Publication Number
公开号
1058610 Publication Date
公开日
1992.02.12
Approval Pub. Date Granted Pub. Date 1995.02.01
International Classification 分类号 C12C1/18,C12C11/00
Applicant(s) Name
申请人
Dongfeng County General Brewery, Jilin Prov.
Address 地址 136300
Inventor(s) Name 发明人
Attorney & Agent 代理人 NAN XIAOPING GAO JIANPING

  
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