摘要
实验研究了压力发酵对酵母繁殖、双乙酰形成及还原、高级醇和酯的形成,以及啤酒口味等方面的影响。结果表明,适当的温度和压力相结合,既能缩短啤酒发酵周期,控制啤酒风味物质的组成,又不影响啤酒风味。
The effects of pressure fermentation on barm propagation, the formation and reduction of diacetyl, the formation of higher alcohols and esters, and beer taste were studied in the experiments. The results suggested that adequate temperature and pressure could shorten beer fermentation period and control beer flavoring substances with no adverse influence on beer flavor.
出处
《酿酒科技》
北大核心
2006年第9期46-48,共3页
Liquor-Making Science & Technology
关键词
啤酒
压力发酵
发酵周期
啤酒风味
beer
pressure fermentation
fermentation period
beer flavor
