摘要
按行业标准方法,我们对国内外5个品牌活性干酵母的活细胞率、含水量和发酵力等质量标准进行了连续两年的检测,发现旧(储藏一年)活性干酵母的各项质量指标均有所下降,因此在使用新旧活性干酵母时,应区别对待。
According to the trade standard method,we have spent two years on end checking the qualify standard of five-brand active dry wine yeast active cell rate,wafer content and yeast power to home and abroad,and find that old active dry wine yeast(stored for a year)quality standards is on the decrease.As a result,We should make a difference between when using the new and old active dry wine years.
出处
《酿酒》
CAS
2000年第1期79-81,共3页
Liquor Making
