压力对啤酒发酵的影响  

The Effect of Different Pressure on the Beer Fermentation

作　　者：董永胜[1] 刘同军[1] 贾士儒[2] 

机构地区：[1]山东轻工业学院,山东济南250100 [2]天津科技大学,天津3000222

出　　处：《酿酒》2006年第5期66-69,共4页Liquor Making

摘　　要：啤酒发酵过程中,随着压力的升高,发酵速度、耗糖率、乙醇生成量、双乙酰的生成和还原速率有所下降;风味物质中的醇类、脂类下降,而乙醛含量却上升。压力还使酵母细胞形态产生了变化。In the course of the beer fermentation, the fermentation rate of yeast, the consumption rate of total sugar, alcohol content, diacetyl, s producing and reducing rate, alcohols content, esters content in the beer were decreased when the pressure was increased. And the acetaldehyde produced by yeast was increased when the pressure was increased. The shape of yeast cell had changed when the pressure was increased.

关 键 词：压力 啤酒发酵 酵母形态 

分 类 号：TS262.5[轻工技术与工程—发酵工程] TS261.4[轻工技术与工程—食品科学与工程]