摘要
氮源是酵母生长所必需的营养物质之一,经实验分析测定发现,发酵前添加0.2%的啤酒废酵母,有利于提高苹果酒的产量和质量。苹果汁接种酵母后,于室温下(15℃)9d内酒精含量由0上升为6.7%,还原糖12.03%下降为0.23%,转化率可达到90%以上。
Nitrogen source is one of the necessary nutrition for the growth of the yeast.Practical technology and proper parameters were selected by experiment.The quantity and quality of apple brand were improved through addition 0.2% brewing yeast before fermentation,this can reduce the fermentation period.Data estimated during the fermentation showed that the content of alcohol increased from 0 to 6.7%,reducible sugar decreased from 12.03% to 0.23%,the level of translation was up to 90%.
出处
《食品科技》
CAS
北大核心
2002年第5期53-54,58,共3页
Food Science and Technology
