摘要
对葡萄酒活性干酵母的干燥工艺进行了研究,结果表明,干燥床进风温度以80～90℃为佳,乳化剂加量1.8%～2.0%,干燥后水分控制在4.5%～5.5%,活细胞率达到80%左右。
The drying techniques of active dry yeast of grape wine were studied and the results suggested the following optimum conditions： air intake temperature of drying bed at 80-90℃, addition level of emulsifying agent as 1.8 %-2.0 %, water content after drying controlled between 4.5 %-5.5 %, and living cell rate reached about 80 %. （Tran. by YUE Yang）
出处
《酿酒科技》
北大核心
2006年第8期88-90,共3页
Liquor-Making Science & Technology
关键词
葡萄酒活性干酵母
干燥
活细胞率
水分
温度
active dry yeast of grape wine
drying
living cell rate
water content
temperature
