学术
国际标准刊号：ISSN 1002-8110
国内统一刊号：CN 23-1256
摘 要:
初始α-氨基氮含量是影响纯生啤酒发酵过程中酸性蛋白酶分泌的重要因素。通过调节麦汁中初始α-氨基氮含量，考察其对酸性蛋白酶分泌和高级醇生成的影响。结果表明，α-氨基氮在190mg／L时，酸性蛋白酶分泌量较低，啤酒风味较好。[著者文摘]
文章出处:
《酿酒》-2007年34卷6期 -54-56页
Liquor Making
栏目信息:
文献标识码:
B
文章编号:
1002-8110（2007）06-0054-03
[参考文献]
Effect of α-Amino Nitrogen on Acidic Proteinase Production in Pure Draft Beer Fermentation
HA0 Xin, CHEN Ye-fu, GU0 Xue-wu, WANG Peng-yin, XIA0 Dong-guang （Tianjin Industrial Microbiology Key-lab, Tianjin University of Science and Technology, Tianjin, 300457, China）
Abstract:
The initial content of α-aminonitrogen was an important factor that effec ted acidic proteinase production in pure draft beer fermentation. Through changed different contents of α-aminonitrogen, the effect on production of acidic proteinase and higher alcohol was studied. Results showed that adequate content of α-aminonitrogen in wort should be 190mg/L which could produce lower production of acidic proteinase and have better sensory quality to draft beer.[著者文摘]
Key words:
α -aminonitrogen, pure draft beer, acidic proteinase
收稿日期: 2007-08-05
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