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pi jiu niang zao guo cheng zhong fa jiao wen du he ya li dui chun zuo bi de ying xiang
Author(s): DAI Lizuo
Pages: 61-
66
Year: 2006
Issue:
2
Journal: BEER SCIENCE AND TECHNOLOGY
Keyword: 啤酒发酵; 二氧化碳; 过程控制; 酯; 杂醇; 酵母;
Abstract: 发酵的压力和温度是保持lgaer啤酒质量稳定的主要影响因素.在大生产条件下,分析它们对酵母生长、二氧化碳产生量、杂醇和酯的最终的浓度和生产动力学的影响.这项研究的目的是不改变麦汁浓度和酵母菌种,通过改变发酵温度和发酵压力,寻求一个和谐统一的发酵条件,使生产的啤酒具有特殊的香气.
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