长期以来,我国的啤酒厂大多沿用二、三十年代的敞口发酵池和室内卧式贮酒罐酿酒工艺,发酵期长,容量有限,还污染环境。去年轻工业部食品发酵工业科研所与北京啤酒厂合作,试验成功了近代国际上采用的《露天大罐发醇酿酒新工艺》,并在北京顺义、山东烟台、济南白马山、浙江杭州等厂推广,效果很 For a long time, most of the breweries in China have used open fermentation tanks and horizontal wine storage tanks in the 1920s and 1930s. They have long fermentation periods, limited capacity, and pollute the environment. In cooperation with the Beijing Brewery, a research institute of the Food Fermentation Industry of the Ministry of Industry of the People’s Republic of China, successfully tested the “open-air cans of brewing wine” in modern times and promoted it in Shunyi, Beijing, Yantai, Shandong, Baimashan, Jinan, and Hangzhou, Zhejiang. The effect is very