摘要
啤酒中的锌离子来源于麦芽、大米、酿造用水、酒花。实验表明在啤酒酿造过程中,锌离子可激活酶的活性、提高酶的催化作用,促进糖化、发酵;提高麦汁中糖、氨基酸的含量;促进双乙酰的还原,降低双乙酰的含量;激活乙醇脱氢酶,降低乙醛,提高酵母活力,降低酵母死亡率;提高发酵度,缩短发酵时间。
Zinc ions in beer came from malt, rice, brewing water and wort. The results indicate that zinc ions could activate enzyme and improve enzyme effects,accelerate saccharification and fermentation; increase the content of sugar and amino acids; advance the deoxidization of diacetyl, reduce the content of diacetyl, active ethanol dehydrogenation enzyme, fall the acetaldehyde content, heighten the vigor of yeast, reduce death rate of yeast; improve zymolysis, shorten the fermentation time.
出处
《酿酒》
CAS
2006年第5期70-72,共3页
Liquor Making
关键词
糖化
发酵
锌离子
saccharification
fermentation
zinc ions
