摘要
在麦汁中添加的酵母量将影响到啤酒的风味和质量。设计了3个不同接种量,试验其对酵母代谢副产物含量的影响,结果表明,控制接种量在2.0×107个/ml时,对啤酒风味物质高级醇和双乙酰含量合适,并可使啤酒有适当的酒精度和发酵度。(丹妮)
The addition quantity of beer yeast in wort had d ir ect effects on beer flavor and beer quality.Accordingly,tests of three differe nt inoculation quantity were designed to study their effects on the content of accessory metabolic products of beer yeast.The re-sults indicated that2.0 ×10 7 cell/ml inoculation quantity would result in adequate contents of higher a lcohols and biacetyl and appropri-ate alcoholicity and fermentation degree.(T ran.by YUE Yang)
出处
《酿酒科技》
2003年第4期73-74,共2页
Liquor-Making Science & Technology
关键词
啤酒酵母
接种量
高级醇
双乙酰
beer yeast
inoculation quantity
higher alcohols
biacetyl
