摘要
与传统间歇式啤酒发酵工艺相比 ,固定化酵母连续啤酒发酵工艺的设备投资要低得多 ,且发酵周期也大为缩短 ,但发酵的啤酒质量及风味却并不逊色 ,因此正受到全世界啤酒科研院所及生产厂家的广泛重视。
Compared with traditional batch fermentation, the immobilized yeast continuous beer fermentation system possesses some advantages, such as low equipment invest, short fermentation period. Furthermore, the quality of beer produced with immobilized yeast continuous system is almost equal to that with batch system. For this, the immobilized yeast continuous system is being taken into focus by lots of institutes and companies.
出处
《广东轻工职业技术学院学报》
2003年第4期8-10,共3页
Journal of Guangdong Industry Polytechnic
关键词
啤酒
固定化酵母
连续发酵
beer
immobilized yeast
continuous fermentation
