摘要
黄酒酵母菌是机械化黄酒发酵的灵魂和命脉,关系到黄酒正常发酵与产品质量的稳定问题。保持黄酒酵母的良好性能应注意菌种保藏、酵母扩培、酒母制作等。菌种保藏以液体石蜡保藏法为最经济方便;酵母扩培尽量减少转接代数;酒母制备要做到以酸抑酸,这对黄酒质量的影响最大。
Rice wine yeast is a mechanized rice wine fermentation soul and lifeline, related to the stability problem of normal fermentation and wine quality. Maintain the good performance of yellow rice wine yeast should pay attention to preservation, expanding culture of beer yeast, yeast production. Microbial preservation in liquid wax preservation is the most economical and convenient; expanding culture of beer yeast to minimize switching algebra; yeast preparation to do with acid acid suppression, the effects on wine quality maximum.
出处
《酿酒》
CAS
2013年第2期65-67,共3页
Liquor Making
关键词
黄酒酵母
菌种保藏
酵母扩培
酒母制作
Yellow rice wine yest
cuhure preservation
Expanding culture of beer yeast
Yeast production
