| 浅论镁离子对啤酒发酵的影响 |
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| 引用本文： | 张和笙,梁卫红.浅论镁离子对啤酒发酵的影响[J].酿酒科技,1999(1):53-54. |
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| 作者姓名： | 张和笙 梁卫红 |
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| 作者单位： | 福建厦门银城股份有限公司(张和笙)，中外合资皇家洋酒厦门有限公司(梁卫红) |
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| 摘 要： | 讨论了麦汁中镁离子含量对啤酒酵母发酵的影响。镁离子是酵母代谢过程中许多酶的重要辅助因子，它的浓度直接影响啤酒的发酵。提高镁离子的含量，均会提高初始发酵率，提高酵母活性，促进酵母对麦芽三糖及麦芽糖的吸收，增加酒精生成率和生成量，从而提高啤酒发酵度。
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| 关 键 词： | 啤酒 酵母 发酵 镁 酶 |
Effects of Magnesium on the Fermentation of BeerZHANG Hesheng and LIANG Weihong |
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| Xiamen Yincheng Co.Ltd,Fujian,China.Effects of Magnesium on the Fermentation of BeerZHANG Hesheng and LIANG Weihong[J].Liquor-making Science & Technology,1999(1):53-54. |
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| Authors: | Xiamen Yincheng CoLtd Fujian China |
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| Abstract: | The effects of the magnesium level in the wort on the fermentation of beer were discussed.Mg2 is an important cofactor of many enzymes in the yeast metabolism and it's density effects directly the fermentation of beer.The enhancement of Mg2 content will increase the initial fermentation rate and the vitality of yeast,and promote yeast absorption to maltotriose and maltose,and increase the rate and yield of ethanol produced,and so enhance the fermentation-degree of beer.Therefore it is the key of the beer fermentation to control rationally the magnesium level in the wort. |
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| Keywords: | beer yeast fermentation magnesium enzymes |
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