啤酒发酵过程中酯类形成机理及影响因素分析
被引量：3
摘要
酯是啤酒中的重要呈香呈味物质，其种类及含量对啤酒的风味影响很大。阐述了啤酒中酯类物质的形成机理，分析了影响酯类物质形成的主要因素，并提出了控制酯生成量的具体措施。
出处
《酿酒》
CAS
1999年第1期37-39,共3页
Liquor Making
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6许杨,王德良,李红.拉格啤酒特征酯类的研究[J].中外酒业,2017,0(21):33-46. 被引量：4
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