摘要
研究了贫氮酵母在发酵过程中对麦汁各组成成份的利用情况及其生理特性。研究发现 ,贫氮酵母在贫氮麦汁中能利用少部分的脯氨酸和相当部分的麦芽三糖 ,发酵后的啤酒中总含氮量符合淡爽啤酒的要求 ;它是一株中等凝聚性的酵母 。
The utilization of wort by yeast growing well in poor nitrogen medium during fermentation was studied.And the characterization of the strain was investigated.We found that this strain is a middle flocculating strain,which could use most part of maltotriose and part of proline in poor-nitrogening wort during fermentation .Nitrogen contained in beer also meets the standard of light beer.
出处
《酿酒》
CAS
北大核心
2002年第2期51-54,共4页
Liquor Making
关键词
发泡酒
酿造
贫氮酵母
性质
麦汁组成
生理特性
啤酒
yeast growin well in poor nitrogen medium
utilization of wort
physiological characters
