| 氮源对苹果酒发酵的影响 |
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| 引用本文： | 孙海翔,尹卓容,苗延林. 氮源对苹果酒发酵的影响[J]. 食品工业, 2002, 0(4) |
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| 作者姓名： | 孙海翔 尹卓容 苗延林 |
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| 作者单位： | 山东轻工业学院食工系 济南250100(孙海翔，尹卓容)，山东轻工业学院食工系 济南250100(苗延林) |
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| 摘 要： | 氮源是酵母生产所必需的营养物质之一,经实验分析测定发现,发酵前添加0.2％的啤酒废酵母有利于提高苹果酒的产量和质量,降低成本,提高经济效益。
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| 关 键 词： | 苹果酒 游离氨基氮 |
Effect of nitrogen source to cider brewing |
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| Sun Hai-xiang et. al.. Effect of nitrogen source to cider brewing[J]. The Food Industry, 2002, 0(4) |
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| Authors: | Sun Hai-xiang et. al. |
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| Affiliation: | Sun Hai-xiang et. al. |
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| Abstract: | The quantity and quality of apple brandy were improved through adding 0.2% waste brewing yeast before fermentation. This would reduce cost and enhance economical income. |
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| Keywords: | apple brandy free amino nitrogen |
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