| 酵母添加方式对酒精发酵过程的影响 |
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| 引用本文： | 彭凯.酵母添加方式对酒精发酵过程的影响[J].齐齐哈尔大学学报(自然科学版),2007,23(4):11-13. |
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| 作者姓名： | 彭凯 |
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| 作者单位： | 齐齐哈尔大学生命科学与工程学院,黑龙江,齐齐哈尔,161006 |
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| 摘 要： | 研究了酒精发酵过程中,酵母在不同添加量、方式对还原糖含量、酵母数量影响的规律。结果表明,发酵不同时期分批添加酵母,可以降低还原糖含量,提高成熟发酵醪酒精浓度。实验条件按工厂工艺进行,成熟发酵醪酒精达到17%以上。
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| 关 键 词： | 酒精 发酵 酵母 葡萄糖 营养元素 |
| 文章编号： | 1007-984X（2007）04-0010-03 |
| 修稿时间： | 2007-03-28 |
The effect of the way of yeast addition on the alcohol fermentation |
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| PENG Kai.The effect of the way of yeast addition on the alcohol fermentation[J].Journal of Qiqihar University(Natural Science Edition),2007,23(4):11-13. |
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| Authors: | PENG Kai |
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| Institution: | College of Lifo Science and En-dneer, Qiqihar University, Heilongjiang Qiqihar 161006, China |
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| Abstract: | In this experiment, the effect of the way and the quantity of yeast addition on the reducing sugar contents and yeast concentration in alcohol fermentation was investigated. The resuh showed that adding yeast at different fermentation period can decrease reducing sugar content and improve the content of alcohol in mature beer. The experiment was done under factory technics, and the percent of alcohol in beer was above 17. |
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| Keywords: | alcohol fermentation yeast glucose nutrition |
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