摘要
啤酒酵母自溶 ,影响啤酒质量。酵母自溶的原因有 :①啤酒酵母品种和不正当地使用酵母 ;②糖化发酵不当 ;③过滤不好 ;④环境卫生不好。预防措施及解决办法有 :①选用健壮、性能优良的菌种 ;②加强管理 ,调整糖化工艺 ;③搞好发酵环境卫生。(孙悟)
Overlong storage of beer and bad yeast coherence would lead to autolyse of yeast in beer brewing which influenced the beer quality. The factors of yeast autolyse are: 1. Yeast variety and inappropriate application of yeast. 2. Improper saccharification and fermentation. 3. Bad filtration. 4. Dirty enviromental conditions. And its treatment measures are: 1. Selection of quality bacterial species. 2. Improvement of management and regulation of saccharifying techniques. 3. Clean enviroment for fermentation.(Tran.by YUE Yang)
出处
《酿酒科技》
2001年第2期57-58,共2页
Liquor-Making Science & Technology
关键词
啤酒
酵母自溶
预防措施
beer
autolyse of yeast
prevention measures
