The editor of Shandong Zunhuang Brewing Equipment takes everyone to understand the factors that affect beer quality
2. Beer quality attenuation
1. Beer aging (bread, caramel, cardboard)
1) Wine body reasons (main reasons): high oxygen content and low antioxidant content.
2) Reasons for the distribution process: high temperature, sun exposure, vibration, and accelerated beer aging.
1） Observe the first-in-first-out principle of the warehouse (the wine that goes offline first must leave the factory)；2） The warehouse is ventilated to prevent high temperature (tests show that when placed at 4.5℃ for 12 days, the freshness preservation will be reduced by 4%, while when placed at 38℃ for 12 days, the freshness preservation will be reduced by 30%)；3） Transport thatch to cover and reduce vibration (strong shaking for five minutes, equivalent to aging for 3 days).4） Prevent sun protection in retail (sunlight and light affect the aging taste).
2、 Sunlight (sunlight smells like persimmon cake)
main reason:It is a bitter component in beer-after the side chain of isohumulone is decomposed, it combines with the thio-SH generated by protein or sulfur amino acid (also exposed to sunlight) to produce 3-methyl-2-butene mercaptan. Compounds are the main source of "sunlight odor".How to prevent：Prevent sunlight.Sunlight, high temperature, vibration, etc. during the beer sales process will reduce beer quality. Oxidation of beer can also make the taste rough, increase the bitterness, and reduce the coordination.
