| 几种酒类酿造酵母产酒精以外的糖消耗的研究 |
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| 引用本文： | 徐扬,安家彦.几种酒类酿造酵母产酒精以外的糖消耗的研究[J].中国酿造,2011(8). |
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| 作者姓名： | 徐扬 安家彦 |
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| 作者单位： | 大连工业大学生物工程学院,辽宁大连,116034 |
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| 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.
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| 关 键 词： | 葡萄酒酵母 啤酒酵母 酒风味 |
Sugar consumption unrelated to ethanol production in several industrial alcoholic yeasts |
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| XU Yang,AN Jiayan.Sugar consumption unrelated to ethanol production in several industrial alcoholic yeasts[J].China Brewing,2011(8). |
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| Authors: | XU Yang AN Jiayan |
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| Affiliation: | XU Yang,AN Jiayan(School of Bioengineering,Dalian Polytechnic University,Dalian 116034,China) |
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| Abstract: | 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. |
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| Keywords: | wine yeast beer yeast wine flavor |
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