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Web of Proceedings - Francis Academic Press
Web of Proceedings - Francis Academic Press

Application of Biological Acidification Technology in Brewing Process of Sour Beer

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DOI: 10.25236/isbsbh.2020.011


Wenchao Su, Fei Meng, Xiangyu Xi, Yunqian Cui

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Yunqian Cui


Sour beer is a high-end craft beer with high organic acid content. In this paper, Lactobacillus bulgaricus is inoculated in wort before wort boiling without hops to bioacidify for sour beer brewing. Through orthogonal test, taking the pH value of acidified wort as the evaluation index, the influence of the original gravity, acidification temperature and inoculation amount on the acidification performance of Lactobacillus bulgaricus is studied. The best acidification conditions of Lactobacillus bulgaricus are determined as follows: the original gravity is 14°P; the acidification temperature is 42 ℃; the inoculation amount is 1×107 CFU/mL, acidification 72 hours, and the final wort pH is 3.47. After acidification by Lactobacillus bulgaricus, the content of lactic acid and α-amino nitrogen in wort is up to 5.32g/L and 156.72mg/L respectively. The acidified wort made by Lactobacillus bulgaricus under the best acidification conditions is used in the production of sour beer. The finished sour beer is rich in organic acid, amber color, mellow taste, strong mouthkilling power, strong fruit flavor, outstanding ester flavor, rich taste and balanced acidity


Biological acidification, Sour beer, Lactobacillus bulgaricus, orthogonal test