桂花风味精酿啤酒生产技术研究

摘 要：啤酒是一种历史悠久的饮品，其口味和质量一直备受消费者的关注。本文对桂香型精酿啤酒的生产技术进行研究，通过选择高质量的酿酒材料，详细分析酿酒不同阶段的技术，并对桂香味的萃取及融合进行探讨。同时，通过加强生产期间的质量控制，使之具有较好的风味，为酿造优质啤酒产品提供科学依据。

关键词：桂花风味；精酿啤酒；生产技术；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

桂花香味浓郁，在啤酒中加入桂花，不仅可以使啤酒具有特殊的香味，还能丰富啤酒产品种类，从而扩大产品的销售范围。（剩余4013字）