摘要
对不同酵母代数对发酵过程风味物质的影响作了深入的阐述。
The article do a expatiation about the influence of the different generation yeasts for the flavor compounds in brewing.
出处
《酿酒》
CAS
2013年第6期69-73,共5页
Liquor Making
关键词
酵母代数
风味
乙醛
DMS
高级乙醇
酯类
different generation yeasts
flavor
acetaldehyde
DMS
higher alcohol, esters
