| 啤酒废酵母中的游离氨基氮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.啤酒废酵母中的游离氨基氮对苹果酒发酵的影响[J].食品科学,2002,23(12):80-83. |
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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 |
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| 摘 要： | 氮源是酵母生长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。苹果汁接种酵母后，于室温下（15℃）9d内酒精含量由0升为6.7%(v/v)，还原糖由12.03%降为0.23%,转化率可达90％以上。
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| 关 键 词： | 啤酒废酵母 游离氨基氮 苹果酒 发酵 产量 质量 |
Study on Effect of Free Nitrogen Source in Waste Brewing Yeast on Apple Wine Fermentation |
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| Sun Haixiang et al..Study on Effect of Free Nitrogen Source in Waste Brewing Yeast on Apple Wine Fermentation[J].Food Science,2002,23(12):80-83. |
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| Authors: | Sun Haixiang |
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| Affiliation: | Sun Haixiang et al. |
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| Abstract: | Nitrogen source is one of the necessary nutrition for the growth of the yeast. Practical technology and proper parameters were selected by experime.The quantity and quality of apple wine were improved through of 0.2% waste brewing yeast before fermentation.This could reduce the fermentation period. Data estimated during the fermentation showed that the content of alcohol increased from 0 to 6.7%(v/v), and reducing sugar decreased from 12.03% to 0.23%.The level of translation was up to 90%. |
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| Keywords: | Apple brand Free nitrogen source Higher alcohol |
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