低醇啤酒

脂肪醇沸点（b.p.）低醇啤酒的研制

The boiling point ( b. p. ) Studies on Low-Alcohol Beer Brewing

低醇啤酒修饰技术的研究

Research on modificative technology of the low-alcohol beer

南瓜低醇啤酒饮料的工艺研究

Processing Study on the Low Alcohol Beer Beverage of Pumpkin

6~0P低醇啤酒的开发研制

Development of 6 ~ 0P low-alcohol beer

生物低分子物质低醇啤酒的研究

Studies on the Low-Alcohol Beer Production

低醇啤酒的研究低醇啤酒的研制

Studies on Low-Alcohol Beer Brewing

采用跳跃式糖化法生产含低发酵性糖的麦汁，再用低醇啤酒酵母发酵，生产低醇啤酒。

We could produce wort containing low fermentable sugar by the application of jumping saccharification and then produce low alcohol beer by fermentation of low alcohol beer yeast .

低醇啤酒是一种酒精度只有0.5-2.0%（m/m），具有一定保健功能啤酒饮料，其风味、外观与普通啤酒基本相似。

Low-alcohol beer was a kind of functional beverage with 0.5-2.0 % ( m / m ) alcohol content , its flavor and apparent was similar to traditional beer .

中试结果表明，发酵度低于50%，酒精含量为普通啤酒的2/3，满足低醇啤酒的要求。

The test results indicated that the fermentation degree was below 50 % and alcohol content just 2 / 3 of that in normal beer which met the requirements of low alcohol beer .

在糖化工段加入α-葡萄糖苷酶，可生产低醇保健啤酒，改善啤酒口感；

The addition of α - glucosidase in beer saccharification could produce low-alcohol health beer and improve beer taste .