啤酒酵母对高浓度麦汁发酵适应性及糖的利用研究  

Studies on Beer Fermentation in the Medium with more Sugar and Utilization of Saccharomycetes to Sugar

作　　者：徐卿德[1] 张忠泽[1] 苏凤岩[1] 黄雅丽[1] 李维光[1] 

机构地区：[1]中国科学院沈阳应用生态研究所

出　　处：《微生物学杂志》1991年第1期43-47,共5页Journal of Microbiology

摘　　要：本文对啤酒酵母3322~#在高浓度麦汁(14°B)的基质中发酵的适应性和糖的利用作了检测,前酵采用高浓度麦汁,发酵后经稀释转入后酵。产出的啤酒各种理化指标均达部颁标准。风味物质都在要求的域值之内。此项研究能为啤酒厂在不增加设备的情况下,较大幅度地提高啤酒产量。The main fermentation of Saccharomycetes 3322~# were performented in 14~0 B extra-malt medium. The fermented medium were lead into follow fermentation step after dilution with water. The produced beer has the same taste as normal fermentation. Various physical and chemical quality index were up to standard issued by Minister of Light Industry. The process could increase beer product in high scale without seting up any new equipments.

关 键 词：啤酒酵母 麦汁发酵 碳水化合物 

分 类 号：TS261.11[轻工技术与工程—发酵工程]