| 啤酒生产酵母全循环新工艺生产性试验研究 |
| |
| 引用本文： | 陈廷登,范尧青,洪德逊,郑德贵,郑晓峰,汪拥军. 啤酒生产酵母全循环新工艺生产性试验研究[J]. 浙江工业大学学报, 1994, 0(1) |
| |
| 作者姓名： | 陈廷登 范尧青 洪德逊 郑德贵 郑晓峰 汪拥军 |
| |
| 作者单位： | 浙江工学院，余杭酒厂，淳安县千岛湖啤酒厂 |
| |
| 摘 要： | 研究了在啤酒酿造过程中添加啤酒酵母食物作为补充氮源的麦汁制造和啤酒发酵的新方法，不仅使酿制的成品啤酒色泽浅、口味淡爽、纯正、泡沫洁白细腻，持久挂杯，而且具有较显著的经济效益和社会效益。
|
| 关 键 词： | 酵母食物，工艺，质量，效益 |
Productive Study on the New Technology of Total Circle of yeast in Brewing |
| |
| Chen Tingden, Fan yao qing. Productive Study on the New Technology of Total Circle of yeast in Brewing[J]. Journal of Zhejiang University of Technology, 1994, 0(1) |
| |
| Authors: | Chen Tingden Fan yao qing |
| |
| Affiliation: | Chen Tingden; Fan yao qing(Zhejiang Institute of Technology) (Yu Hang Winery)Hong Desun; zheng Degui; zheng Xiaofeng; Wang Yongjun (Qian Dao Hu Brewery of Chun An County) |
| |
| Abstract: | This paper studies a new mashing and fermentation method of adding yeast food as supplemental nitrogen resource in brewing. Using this method, we can obtain the brewed beer pale in colour, crisp and pure in taste, durable fine and smooth in foam, and at the same time it can have more remarkable economical and social benefit. |
| |
| Keywords: | Yeast food Technology Quality Benefit |
| 本文献已被 CNKI 等数据库收录！ |
