影响酿酒酵母发酵过程的因素分析  

Analysis of Factors Affecting the Fermentation Process of Saccharomyces Cerevisiae

作　　者：刘文玉[1] LIU Wenyu(The scientific research institute of light industry of Heilongjiang Province,Harbin 150010,Heilongjiang,China)

机构地区：[1]黑龙江省轻工科学研究院,黑龙江哈尔滨150010

出　　处：《酿酒》2018年第2期81-82,共2页Liquor Making

摘　　要：酿酒酵母是完成酒精发酵的重要组成部分,不同的发酵条件会对酿酒酵母的发酵效率造成直接影响。主要利用模拟实验实现对影响发酵过程因素的科学分析,其中主要包括温度、环境以及摇床速度等。Saccharomyces Cerevisiae is an important part of alcoholic fermentation.Different fermentation conditions will have a direct effect on the fermentation efficiency by Saccharomyces Cerevisiae.In this paper,simulation experiments were used to realize the scientific analysis of the fermentation process,including temperature,environment and shaker speed.

关 键 词：酿酒酵母 温度 转速 PH 发酵 

分 类 号：TS262.2[轻工技术与工程—发酵工程] TS261.11[轻工技术与工程—食品科学与工程]