小麦啤酒浑浊度影响因素、分析检测技术及控制措施研究进展OA

Wheat beer haze is a key factor affecting beer appearance,sensory quality,and stability,and it is also regarded as one of the core quality attributes in wheat beer research and production.In wheat beer,proteins and polyphenols can form insoluble complexes through hydrogen bonding,hydrophobic interactions,and other intermolecular forces,which are considered the main sources of haze formation.In addition,different metabolic activities of yeast during the fermentation and storage may further influence the stability of beer haze.This article focuses on wheat beer haze and systematically reviews the influencing factors of haze,analytical and detection techniques,as well as control measures.Future research directions are also discussed.The aim is to provide a reference for elucidating the molecular mechanisms and formation patterns of wheat beer haze,and to offer a scientific basis for quality improvement and process optimization.