摘要
高浓酿造发酵周期长，发酵不完全，酵母的活力低。普通的啤酒酵母多应用于低浓麦汁酿造。将轻度诱变的工业酵母茵株接种到25°P麦汁中进行厌氧发酵，培养至大部分酵母细胞死亡，培养过程中麦芽糖的浓度维持在50mM／L，发酵结束时，发酵液中酒精的含量上升到140g／L。将以此为底物筛选得到的诱变株（突变率为5．0×10^-6）重新于25°P麦汁中发酵。不仅缩短了发酵周期，而且提高了发酵度，同时又保证了啤酒的风味。
出处
《啤酒科技》
2007年第8期55-59,共5页
Beer Science and Technology
同被引文献18
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二级引证文献6
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