| 不同代数啤酒酵母对啤酒风味的影响 |
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| 引用本文： | 于娓娉,王国川,贾士儒. 不同代数啤酒酵母对啤酒风味的影响[J]. 酿酒, 2006, 33(5): 78-81 |
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| 作者姓名： | 于娓娉 王国川 贾士儒 |
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| 作者单位： | 1. 天津科技大学天津市工业微生物重点实验室生化工程研究室,天津,300222
2. 福建省燕京惠泉啤酒股份有限公司,福建,362100 |
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| 摘 要： | 对不同代数4株啤酒酵母的发酵性能及其对啤酒风味物质的影响展开了研究。通过研究发现,随着酵母的不断传代,酵母的遗传稳定性会发生相应的变化。一般而言,二、三代酵母活性较高,产风味物质的量较为协调。
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| 关 键 词： | 啤酒酵母 风味 代数 发酵度 |
| 文章编号： | 1002-8110（2006）05-0078-04 |
| 收稿时间： | 2006-06-30 |
| 修稿时间： | 2006-06-30 |
Effect of Different Generational Yeasts on Beer Flavor |
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| YU Wei-ping,WANG Guo-chuan,JIA Shi-ru. Effect of Different Generational Yeasts on Beer Flavor[J]. Liquor Making, 2006, 33(5): 78-81 |
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| Authors: | YU Wei-ping WANG Guo-chuan JIA Shi-ru |
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| Affiliation: | 1.Tianjin University of Science and Technology, Tianjin Key Laboratory of Industry Microbiology, BiochemistryEngineering Laboratory, Tianjin 300222, China; 2. Yanjing Huiquan Beer of Fujian province Co. Inc., Fujian 362100, China |
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| Abstract: | Generation of yeast have a great impact on beer flavor.The activity of the second and the third generational yeast is higher than others,and their fermentation degree is higher.So the capacity of organoleptic compounds produced by different generational yeasts is different.Generally speaking,beer flavor maturation of the second and the third generational yeast is better,so the concentration of flavor compounds in this beer is more moderate. |
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| Keywords: | Saccharomyces cerevisiae flavor generation fermentation degree |
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