学术
关于抗老化低双乙酰啤酒酵母的研究进展
免费下载
[全文大小：195 K]
母茜[1] 王肇悦[2] 张博润[2] 任正隆[1]
[1]四川农业大学农学院,四川雅安625014 [2]中国科学院微生物研究所,北京100101
国际标准刊号：ISSN 1001-9286
国内统一刊号：CN 52-1051
摘 要:
老化和双乙酰含量是影响啤酒风味的重要因素，其制约了啤酒生产技术的发展，影响企业提高产品质量和经济效益。笔者从啤酒中双乙酰的合成、降低啤酒中双乙酰含量、提高啤酒抗老化能力几个方面对抗老化、低双乙酰啤酒酵母的研究进展进行了综述。[著者文摘]
文章出处:
《酿酒科技》-2007年9期 -83-85页
Liquor-making Science & Technology
栏目信息:
文献标识码:
A
文章编号:
1001-9286（2007）09-0083-03
Research Advance in Anti-aging and Low-diacetyl of Beer Yeast
MU Qian,WANG Zhao-yue, ZHANG Bo-run and REN Zheng-long （1. Agriculture College of Siehuan Agriculture University, Ya＇an, Siehuan 625014; 2.Microbiology Research Institute ofCAS, Beijing 100101, China）
Abstract:
Both aging and diacetyl content are important factors influencing beer flavor, restricting the development of beer production techniques, and influencing the economic benefits of the manufacturers. In this paper, the research advance in anti-aging and low-diacetyl of beer yeast was reviewed based on the analysis of the synthesis of diacetyl in beer and the measures to reduce diacetyl content and to improve beer anti-aging performance.[著者文摘]
Key words:
beer; diacetyl; anti-aging; beer yeast
收稿日期: 2007-05-29
更多评论>>文章评论
更多>>免费文章
cqvip.com