摘要
高级醇是构成啤酒风味的重要物质之一 ,影响其形成的因素包括原料、麦汁组成、酵母菌种及接种量、发酵条件、溶解氧、发酵度和贮存期。
Higher alcohols are the important compounds for beer flavour and the factors for the formation of higher alcohols in beer include raw materials, composition of malt liquid, yeast species and its inoculative use level, fermentation conditions, oxygen dissolution, fermentation degree and storage period.(Tran.by YUE Yang)
出处
《酿酒科技》
2000年第6期70-71,共2页
Liquor-Making Science & Technology