摘要
对不同代数4株啤酒酵母的发酵性能及其对啤酒风味物质的影响展开了研究。通过研究发现,随着酵母的不断传代,酵母的遗传稳定性会发生相应的变化。一般而言,二、三代酵母活性较高,产风味物质的量较为协调。
Generation ofyeast have a great impact on beer flavor. The activity ofthe second and the third generational yeast is higher than other, and their fermentation degree is higher. So the capacity oforganoleptic compounds produced by different generational yeasts is different. Generally speaking, beer flavor maturation of the second and the third generational yeast is better, so the concentration of flavor compounds in this beer is more moderate.
出处
《酿酒》
CAS
2006年第5期78-81,共4页
Liquor Making
关键词
啤酒酵母
风味
代数
发酵度
Saccharomyces cerevisiae
flavor
generation
fermentation degree
