| 提高啤酒风味稳定性的几点措施 |
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| 引用本文： | 严敏,李崎,顾国贤. 提高啤酒风味稳定性的几点措施[J]. 啤酒科技, 2005, 0(10): 41-42,44 |
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| 作者姓名： | 严敏 李崎 顾国贤 |
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| 作者单位： | 江南大学教育部工业生物技术重点实验室,214036 |
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| 摘 要： | 本文从菌种、生产工艺、添加剂等方面总结了提高啤酒风味稳定性的几点措施：改造啤酒生产菌种、发酵结束之前向发酵液中添加酵母、在生产过程中添加抗氧化剂，同时精选原料，并结合无氧化酿造，利于提高啤酒风味稳定性。
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| 关 键 词： | 啤酒 风味稳定性 酵母 抗氧化剂 生产菌种 添加剂 生产工艺 生产过程 发酵液 无氧化 |
| 收稿时间： | 2005-07-25 |
| 修稿时间： | 2005-07-25 |
Some ways to improve beer flavor stability |
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| YAN Min,LI Qi,GU Guoxian. Some ways to improve beer flavor stability[J]. Beer Science and Technology, 2005, 0(10): 41-42,44 |
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| Authors: | YAN Min LI Qi GU Guoxian |
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| Affiliation: | The Key Laboratory of Industrial Biotechnology, Ministry of Education, Southern Yangtze University, Wuxi 214036, China |
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| Abstract: | Some ways to improve beer flavor stability are given in this paper, including reconstructing yeast strain, adding yeast once before fermentation end and adding antioxidants during brew process, also choiceness of raw material and brewing without oxygen can improve beer flavor stability. |
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| Keywords: | beer flavor stability yeast antioxidant |
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