| 德国啤酒酵母和国内啤酒酵母发酵性能的研究 |
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| 引用本文： | 程殿林.德国啤酒酵母和国内啤酒酵母发酵性能的研究[J].酿酒,2002,29(5):69-71. |
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| 作者姓名： | 程殿林 |
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| 作者单位： | 天津科技大学食品科学与生物工程学院,天津,300200 |
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| 摘 要： | 酵母菌种是啤酒酿造的关键，不同的菌种可用来酿造不同类型的啤酒。本试验对德国酵母和国内酵母的发酵性能进行了对比研究，总结出了二者之间的差异。
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| 关 键 词： | 中国 菌种 德国 啤酒酵母 发酵性能 |
| 文章编号： | 1002-8110(2002)05-0069-03 |
| 修稿时间： | 2002年5月20日 |
STUDIES ON PROPERTIES OF GERMAN YEAST AND CHINESE YEAST DURING BEER FERMENTATION |
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| CHENG Dian-lin.STUDIES ON PROPERTIES OF GERMAN YEAST AND CHINESE YEAST DURING BEER FERMENTATION[J].Liquor Making,2002,29(5):69-71. |
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| Authors: | CHENG Dian-lin |
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| Abstract: | Yeast strain plays an importent role in the beer brewing. Different yeasts can be used to brew different sorts of beer. In this paper, we compaired the properties of German yeast and Chinese yeast during beer fermentation, and concluded the differences in both strains. |
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| Keywords: | beer brewing yeast |
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