酵母及其管理对乙醛的影响

The Effect of Yeast and yeast Management on the Acetaldehyde content

研究了酵母及其管理对发酵末期乙醛含量的影响。酵母菌株对发酵后期乙醛的含量影响很大。上面酵母比下面酵母的乙醛含量低。不同代数的酵母产乙醛能力不一样,零代酵母的乙醛含量最高,一代酵母的乙醛含量最低。不当的酵母处理方式会导致种酵母的肝糖含量下降和乙醛含量的上升。

The effect of yeast and yeast management on the acetaldehyde content at the end of fermentation was studied. Yeast strains had the important effect on the acetaldehyde content at the end of fermentation. The end - of- fermentation acetaldehyde content tended to be lower using top yeast than bottom yeast. The yeasts of different generations produced different end - of- fermentation acetaldehyde contents. The zero generation yeast had the highest acetaldehyde content. The one generation yeast had the lowest acetaldehyde content. Adverse yeast - handling procedures resulted in the decrease of pitching yeast glycogen and the increase of acetaldehyde content.