摘要
通过对双乙酰形成途径的分析,探讨了降低和消除双乙酰含量、促进啤酒成熟的方法。
Through the analysis of the way in which 2,3-Butanedione forms, it is mainly discussed the way in which Io decrease and diminish the percentage of 2,3-Butanedione and to ripen the beer.
出处
《酿酒》
CAS
2007年第5期77-78,共2页
Liquor Making
关键词
啤酒
双乙酰
形成
消除
beer
2,3-Butanedione
form
diminish
