干啤酒

本文研究了外加酶糖化法酿造干啤酒的生产工艺和影响因素，对生产10°Bx干啤酒的最佳工艺条件和操作曲线进行了探讨。

The research focus on the product technology and effect factors of additional enzyme brewing dry beer . The best technology condition and operation curve in producing 10 ° Bx dry beer are discussed .

从干啤酒的酿造技术谈酶制剂的应用

The Brewing Technology of Dry Beer Emphasized on Enzyme Application

100g干啤酒酵母可生产粉状酵母抽提物73.8g。

100g dry brewer 's yeast could produce 73.8g powdered yeast extract .

干啤酒生产技术探讨

Investigation on the Brewing Techniques of Dry Beer

糖化酵母在干啤酒生产中应用的研究（Ⅱ）&原生质体细胞融合法选育高发酵度啤酒酵母

The Study on the Application of S.Diastaticus in Beer (ⅱ)── Selection of Brewing Yeast with Higher Activity of Extracellular Glucoamylase by Protoplast Fusion

以干啤酒酵母细胞为壁材制备丁香油微胶囊。

The microcapsule of Clove Oil ( CO ) was prepared by utilizing dried beer yeast ( S. cerevisiae ) cell as wall materials .

干啤酒生产方法有：①加糖法，加糖量为麦汁产量的15%～20%；

The brewing methods of dry beer are as follows : 1 . Sugar addition method with the addition quantity as 15 % ~ 20 % of the wort output .

干废弃啤酒酵母菌对铅离子的吸附及FTIR分析

Biosorption of Lead Ions on Dried Waste Beer Yeast and the Analysis by FTIR

普通型啤酒的总氮及氨态氮含量都最高，超干型啤酒总氮及氨态氮含量最低。

The author concluded that the content of general nitrogen and amino nitrogen of normal beers were higher than others , and the super drought beer were lowest ;

我们干了几罐啤酒。

We popped a couple of beers .