发泡酒酿造用贫氮酵母性质的研究  

Studies on the Characterization of Yeast Growing Well in Poor Nitrogen Medium used for Sparkling Malt Beverage

作　　者：陈阿扣[1] 顾国贤[1] 陆健[1] 

机构地区：[1]江南大学(原无锡轻工大学)酿酒系,无锡214036

出　　处：《酿酒》2002年第2期51-54,共4页Liquor Making

摘　　要：研究了贫氮酵母在发酵过程中对麦汁各组成成份的利用情况及其生理特性。研究发现 ,贫氮酵母在贫氮麦汁中能利用少部分的脯氨酸和相当部分的麦芽三糖 ,发酵后的啤酒中总含氮量符合淡爽啤酒的要求 ;它是一株中等凝聚性的酵母 。The utilization of wort by yeast growing well in poor nitrogen medium during fermentation was studied.And the characterization of the strain was investigated.We found that this strain is a middle flocculating strain,which could use most part of maltotriose and part of proline in poor-nitrogening wort during fermentation .Nitrogen contained in beer also meets the standard of light beer.

关 键 词：发泡酒 酿造 贫氮酵母 性质 麦汁组成 生理特性 啤酒 

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]