摘要
发酵条件是影响纯生啤酒发酵过程中酸性蛋白酶分泌的重要因素。研究了发酵温度、培养基pH、酵母接种量和CO2含量等发酵条件对酸性蛋白酶分泌的影响。结果表明,在8℃、pH6.4、接种量5%和不带压发酵的条件下,酸性蛋白酶分泌量少,酶活低,啤酒泡沫稳定性好。
Fermentation conditions were important factors that effected acidic proteinase production in pure draft beer fermentation.The effect of various fermentation conditions,such as temperature,pH value of malt,yeast inoculum and content of CO2,on acidic proteinase production was studied.Results showed that 8 ℃,pH6.4,yeast inoculum 5 % and lower content of CO2 were beneficial to foam stability.
出处
《酿酒科技》
北大核心
2007年第10期46-47,50,共3页
Liquor-Making Science & Technology
关键词
纯生啤酒
发酵条件
酸性蛋白酶
pure draft beer
fermentation conditions
acidic proteinase
