摘要
酵母是啤酒发酵的灵魂,因此酵母的好坏对啤酒发酵起到至关重要的作用。酵母自溶是酵母死亡后,胞内物质释放的过程。啤酒发酵过程中酵母发生自溶是不可避免的。从细胞、非生物因素、生物因素3个角度论述了影响酵母自溶的因素。
Beer barm is the soul for beer fermentation and barm quality plays vital important roles in beer fermentation. Barm autolysis refers to the process of the release of intracellular substances aider the death of barm cells. Barm autolysis is inevitable in beer fermentation. In this paper, the factors influencing barm autolysis were discussed from the angle of cells, non-biological factors, and biological factors.
出处
《酿酒科技》
2011年第12期73-75,78,共4页
Liquor-Making Science & Technology
关键词
酵母自溶
细胞
非生物因素
生物因素
barm autolysis
cell
non-biological factors
biological factors
