摘要
实验通过高效液相色谱法(HPLC)对酵母发酵液中6种有机酸测定分析,发现不同代数酵母发酵液中6种有机酸有明显的差异性和规律性。经过多次实验证明:五代以内的酵母活性较高,产有机酸的量较为规律、稳定,能够赋予酒类纯正的口感。
The fermentation broth of different generation saccharomyces cerevisiae were compared by high performance liquid chromatography and found that six kinds of organic acids in different algebraic Saccharomyces cerevisiae had significant differences and regularity.After several experiments to prove：the yeast had higher activity within five generations,the amount of organic production was more harmonious,to give the pure taste of wine.
出处
《食品工业科技》
CAS
CSCD
北大核心
2012年第9期202-204,208,共4页
Science and Technology of Food Industry
关键词
HPLC-反相色谱
有机酸
酿酒酵母
不同代数
reversed phase HPLC
organic acid
Saccharomyces cerevisiae
different generation
