摘要
通过实验确定了阻碍浓香型白酒发酵的主要物质是有机酸,其对酵母生长抑制作用由强到弱的顺序是己酸、丁酸、乙酸、乳酸。
Through experiments organic acids were found as the major substances which hinder the Luzhou-flavor liquor fermentation.The inhibition intensity on yeast growth from strong to weak was caproic acid,butyric acid,acetic acid,lactic acid by order.
出处
《酿酒》
CAS
2010年第1期43-44,共2页
Liquor Making
关键词
阻碍
浓香型白酒
发酵
物质
研究
impeded
Luzhou-flavor liquor
fermentation
substances
research
