摘要
本课题利用离子色谱检测水样中含氮化合物含量，设计不同的硝酸盐和亚硝酸盐浓度梯度，利用发酵栓进行酿造实验，研究硝酸盐和亚硝酸盐对酵母和发酵产物的影响。实验结果表明，酵母对硝酸盐有一定的耐受性，但浓度超过15mg／L也会产生影响；而亚硝酸盐超过0．4mg/L对酵母的影响较显著，酵母死亡率显著上升，发酵性能、风味组成显著变化。
In this work, we detected the content of nitrogenous compound in various water samples by ion chromatogram technology, and study the effect of different concentration of nitrate/nitrite on yeast and fermentation in simulant fermentation experiment. Result showed that yeast has tolerance to nitrate at a certain extent, yet the impact on yeast take place when nitrate exceed 15mg/1 in fermenting system. At the same time, when the concentration of nitrite exceed 0.4mg/, the mortality of file yeast will increase obviously, fermentation parameter and flavor component in beer also change remarkably.
出处
《啤酒科技》
2007年第11期26-28,共3页
Beer Science and Technology
