摘要
酵母管理或工艺措施出现失误，将引起酵母发生自溶。本文就引起酵母自溶的条件，酵母自溶对啤酒质量的危害，以及预防酵母自溶的技术措施作了讨论。
The beer yeast would be autolyzed if the mistakes of yeast management and the technology measure present.The condition of yeast autolysis,the harm of yeast autolysis on beer quality and the technique measure of prevention yeast autolysis were discussed in this paper.
出处
《酿酒科技》
1999年第4期47-48,共2页
Liquor-Making Science & Technology
