摘要
啤酒活性干酵母是否真正适合于啤酒酿造,酿造性能如何,直接关系到该产品的应用推广。实验结果表明,安琪啤酒活性干酵母具有发酵速度快,3d结束主发酵,4d酒精发酵结束,最终酒精浓度3.9%(v/v)左右;双乙酰还原良好,发酵至第7天,双乙酰下降至0.14mg/L以下;适宜较高温度(10～22℃)发酵;凝聚性强,发酵至第6天,发酵液中的细胞浓度下降至1.0×106个/ml以下等特点。其质量和酿酒性能均达到或超过国外同类产品的水平。
Whether the beer active dry yeast agreed with beer brewing or not and the brewing performance of the yeast had direct in-fluence on the popularization of the yeast product.The experimental results indicated that Angel beer active dry yeast is the best choice for beer brewing.Its quality and its brewing performance had achieved or even exceeded the level of the products of the same kind abroad.It had the following characteristics:rapid fermentation,chief fermentation finished within three days and alcohol fermenta-tion finished within four days,and the ultimate alcohol concentration achieved about 3.9%(v /v);excellent deoxidation capability of di-acetyl,the concentration of diacetyl dropped below0.14mg /L after seven-day fermentation;excellent coherency,the cell concentration in fermented liquid dropped to1.0×10 6 granule /ml after fermentation for6days.(Tran.by YUE Yang)
出处
《酿酒科技》
2003年第6期40-41,39,共3页
Liquor-Making Science & Technology
