摘要
讨论了啤酒生产常见野生酵母的种类及其对啤酒生产和质量的影响，并提出了野生酵母的检验和消除方法。
Common wild yeasts in brewing process are classified.The effects of these yeasts on the process and quality of beer were discussed.The examing and removing methods were also suggested.
出处
《酿酒科技》
2000年第1期61-62,共2页
Liquor-Making Science & Technology
