桂花風(fēng)味精釀啤酒生產(chǎn)技術(shù)研究

摘 要：啤酒是一種歷史悠久的飲品，其口味和質(zhì)量一直備受消費者的關(guān)注。本文對桂香型精釀啤酒的生產(chǎn)技術(shù)進(jìn)行研究，通過選擇高質(zhì)量的釀酒材料，詳細(xì)分析釀酒不同階段的技術(shù)，并對桂香味的萃取及融合進(jìn)行探討。同時，通過加強(qiáng)生產(chǎn)期間的質(zhì)量控制，使之具有較好的風(fēng)味，為釀造優(yōu)質(zhì)啤酒產(chǎn)品提供科學(xué)依據(jù)。

關(guān)鍵詞：桂花風(fēng)味；精釀啤酒；生產(chǎn)技術(shù)；研究策略

Research on the Production Technology of Osmanthus Flavored Craft Beer

ZHENG Jiajia， QIN Xinlei

（D.CO International Food Co.， Ltd.， Jiaozuo 454850， China）

Abstract： Beer is a beverage with a long history， and its taste and quality have always attracted the attention of consumers. In this paper， the production technology of cinnamon-flavored craft beer is studied. Through the selection of high-quality brewing materials， the techniques at different stages of brewing are analyzed in detail， and the extraction and fusion of cinnamon flavors are discussed. Meanwhile， by strengthening the quality control during production， it has a better flavor. Provide a scientific basis for brewing high-quality beer products.

Keywords： osmanthus flavor; craft beer; production technology; research strategy

桂花香味濃郁，在啤酒中加入桂花，不僅可以使啤酒具有特殊的香味，還能豐富啤酒產(chǎn)品種類，從而擴(kuò)大產(chǎn)品的銷售范圍。（剩余4013字）