摘要
啤酒中双乙酰含量的变化与许多因素有关。通过对酵母、麦汁组成、溶解氧、发酵条件、发酵工艺等方面的研究、分析,制定出一系列控制双乙酰的措施。
The change of diacetyl content in beer is related to many factors. Through the research on beer yeast, wort compositions, dissolved oxygen, fermentation conditions, and fermentation techniques etc., a series of measures to control diacetyl content was put forward. （Tran. by YUE Yang）
出处
《酿酒科技》
北大核心
2008年第10期77-80,共4页
Liquor-Making Science & Technology
