摘要
以产酯酵母的生理条件为因素，选用几个水平进行了正交试验，揭示出糖度、ｐＨ值、酒度、温度、时间等因素对产酯的影响，对于进一步探索产酯酵母的生理生化性能具有一定的借鉴意义。
The cross experiment was made with the physiology condition of ester-producing yeast as the factor and several equations.The result revealed that the factors like sugar degree,pH value,alcohol content,temperature,time etc.had affected the forming of ester.The result also drew an important lesson for further probing the physiology and biochemical properties of ester-producing yeast.
出处
《酿酒科技》
1999年第2期29-30,共2页
Liquor-Making Science & Technology
关键词
产酯酵母
正交试验
酵母
己酸菌
培养
ester-producing yeast
cross experiment
cross table
factor
level
