摘要
对选育到的低产高级醇啤酒酵母MS-11进行应用发酵研究分析。结果表明,对比出发菌株SC-2和工业生产菌株DAB,MS-11菌株在保持原啤酒风味的基础上,不仅提高发酵速度,缩短发酵时间5 d,降低能耗近10%,增加设备周转率20%左右,降低生产成本;而且生产的成品啤酒防老化效果好。
The application of beer yeast MS-11 with low-yield of higher alcohols in medium-size beer fermentation was studied. The results showed that compared with the fermentation by starting strain SC-2 and industrial strain DAB, MS-11 strain fermentation could increase fermentation speed, shorten fermantion time by 5 d, reduce energy consumption by about 10 %, and improve the turnover ratio of equipment by about 20 % with no adverse effects on original beer flavor. Besides, the produced beer by MS-11 strain fermentation had superior anti-aging effects.
出处
《酿酒科技》
2010年第2期57-60,64,共5页
Liquor-Making Science & Technology
基金
天津科技大学科学研究基金资助(20080201)
关键词
啤酒
高级醇
发酵
beer
higher alcohols
fermentation
