| 改善酵母的生存环境,减少酵母死亡及自溶 |
| |
| 引用本文： | 杨丽华.改善酵母的生存环境,减少酵母死亡及自溶[J].酿酒,2008,35(3):58-59. |
| |
| 作者姓名： | 杨丽华 |
| |
| 作者单位： | 哈尔滨啤酒(大庆晓雪)有限公司,黑龙江,大庆,163311 |
| |
| 摘 要： | 介绍了啤酒生产过程中影响酵母的生存活性和生理活性的诸多因素,导致酵母死亡、自溶,给啤酒风味、胶体稳定性带来危害及对这些影响因素的解决措施。
|
| 关 键 词： | 啤酒 酵母 死亡 自溶 解决措施 |
Improving Living Environment and Reducing Death and Autolysis of Yeast |
| |
| YANG Li-hua.Improving Living Environment and Reducing Death and Autolysis of Yeast[J].Liquor Making,2008,35(3):58-59. |
| |
| Authors: | YANG Li-hua |
| |
| Affiliation: | YANG Li-hua (Haerbing Brewery Co.Ltd, Heilongjian, Daqing 163311,China) |
| |
| Abstract: | During the beer production process many factors affect the survival activity and physical activity of yeast, resulting in the death and autolysis of yeast, which bring about the hazards to beer flavor and colloidal stability. The affecting factors and solution measures are introduced. |
| |
| Keywords: | beer yeast death autolysis solution measures |
| 本文献已被 维普 万方数据 等数据库收录！ |
|
