摘要
论述了啤酒中二氧化硫的来源、酵母代谢形成二氧化硫的途径 ,发酵工艺条件对二氧化硫含量的影响、发酵过程产生的二氧化硫与人为添加的二氧化硫的差异性、二氧化硫与羰基化合物形成加成物的动力学模式。
This paper mainly concentrates on the following questions: The resources of sulphur dioxide;The effects of wort composition,fermentation conditions;and brewing yeast on the amount of sulphur dioxide;The excretion of sulfite during fermentation;The effect of natural versus exogenous sulfite;The pathway of sulfur dioxide synthesis;the formtion of carbonyls-sulfite adduct;The behavior of sulfites during storage of packaged beer
出处
《酿酒》
CAS
北大核心
2003年第1期31-34,共4页
Liquor Making
关键词
二氧化硫
啤酒
抗氧化性
啤酒风味老化
Sulphur dioxide
Stale flavor
Antioxide
Carbonyles-sulfite
