食品与发酵科技
食品與髮酵科技
식품여발효과기
SICHUAN FOOD AND FERMENTATION
2013年
2期
74-77
,共4页
啤酒酵母%微量元素%发酵度%双乙酰
啤酒酵母%微量元素%髮酵度%雙乙酰
비주효모%미량원소%발효도%쌍을선
beer yeast%micro-elements%fermentation%diacetyl
微量元素对微生物的生长和代谢会产生重要影响.本文研究了培养基中添加3种不同微量元素及其不同浓度对啤酒酵母生长及发酵特性的影响.试验结果表明,在啤酒发酵过程中,麦芽汁中加入231mg/L FeSO4、287mg/L ZnSO4、20mg/L MnSO4,酵母直径在2.88-7.13μm,其发酵液的pH值在4.12左右,酒精度在3.72-3.88%,发酵度可达66.41-67.37%,同时使双乙酰含量降到0.1mg/L以下,保证啤酒风味.
微量元素對微生物的生長和代謝會產生重要影響.本文研究瞭培養基中添加3種不同微量元素及其不同濃度對啤酒酵母生長及髮酵特性的影響.試驗結果錶明,在啤酒髮酵過程中,麥芽汁中加入231mg/L FeSO4、287mg/L ZnSO4、20mg/L MnSO4,酵母直徑在2.88-7.13μm,其髮酵液的pH值在4.12左右,酒精度在3.72-3.88%,髮酵度可達66.41-67.37%,同時使雙乙酰含量降到0.1mg/L以下,保證啤酒風味.
미량원소대미생물적생장화대사회산생중요영향.본문연구료배양기중첨가3충불동미량원소급기불동농도대비주효모생장급발효특성적영향.시험결과표명,재비주발효과정중,맥아즙중가입231mg/L FeSO4、287mg/L ZnSO4、20mg/L MnSO4,효모직경재2.88-7.13μm,기발효액적pH치재4.12좌우,주정도재3.72-3.88%,발효도가체66.41-67.37%,동시사쌍을선함량강도0.1mg/L이하,보증비주풍미.
The microbe`s growth and metabolism were affected by micro-elements. Effect of beer yeast’s growth and fermentation affected by three different micro-elements and different density in culture medium were studied in this paper. The results showed that the degree of fermentation reached to 66.41% to 67.37% during wort including 231mg/L FeSO4, 287mg/L ZnSO, 20mg/L MnSO4, the diameter of beer yeasts was 2.88μm to 7.13μm, pH was about 4.12, it’s alcohol is about 3.72 to 3.88. And the content of diacetyl decreased to 0.1mg/L to ensure the fla-vor of beer.
