摘要
以葡萄酒1#酵母、葡萄酒6#生产酵母和啤酒酵母为研究对象,采用3,5-二硝基水杨酸光度法和比重瓶法分别测还原糖和酒精,对酒精以外的糖消耗进行研究。结果表明,酒类生产酵母在酒精发酵进入减速阶段初时达到峰值,对于控制压榨酒的风味具有指导意义。
The glucose consumption unrelated to ethanol production was studied on wine yeast 1^#, wine yeast 6^# and a beer yeast strain. The contents of reducing sugar and ethanol were determined by 3, 5-dinitrosalicylic acid method and bottle method, respectively. The results showed that the yeast biomass reached a peak at the beginning of deceleration phase of alcohol fermentation, which provided the guidance to the flavor control of press wine.
出处
《中国酿造》
CAS
北大核心
2011年第8期127-128,共2页
China Brewing
