CAJ | 학술논문

采用不同发酵时间的啤酒为基酒，通过添加樱桃果汁、樱桃香精等成分来酿造樱桃啤酒。结果表明：在后发酵开始时添加一定量的樱桃果汁和樱桃香精所酿造的樱桃啤酒感官评价最高。最终研制的樱桃啤酒既保持了啤酒的风味特征，同时又赋予其樱桃的果汁风味特征。
채용불동발효시간적비주위기주，통과첨가앵도과즙、앵도향정등성분래양조앵도비주。결과표명：재후발효개시시첨가일정량적앵도과즙화앵도향정소양조적앵도비주감관평개최고。최종연제적앵도비주기보지료비주적풍미특정，동시우부여기앵도적과즙풍미특정。
Using different fermentation time of beer as the base beer, by adding cherry juice,cherry flavors and other ingredients to brew cherry beers.The results showed that adding cherry juice and cherry flavor before refermentation and then brewed cherry beer got highest sensory evaluation.Eventually developed cherry beer not only maintained the flavor characteristics of the beer,but also gave its characteristics of cherry juice flavor.