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酿造单宁与硅胶在啤酒酿造后贮阶段的应用对比 被引量:1

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出处 《酿酒》 CAS 2000年第2期66-69,共4页 Liquor Making
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  • 1Hawkins P J. High-concentration brewing[J]. Lebensmittel-Industrie, 1976, 23 (1):19-21.
  • 2Matti L Auli H, Anneli R, Merja P. Recent advances in the malting and brewing industry[J]. J Biotech, 1998, 65:85-98.
  • 3Kawaharada H, Hayashida S, Hongo M. Mechanism of formation of high concentration alcohol in sake brewing 5. Relationship between yeast growth and alcohol formation[J]. J Ferm Tech , 1969, 47 11:682-88.
  • 4Sommer G. Reduced effluent steeping in the malting process[J]. J Am Soc Brew Chem, 1977,35 (1):9-11.
  • 5Siebert K J, Lynn P Y. Comparison of polyphenol interactions with polyvinylpyrrolidone and haze-active protein[J] . J Am Soc Brew Chem , 1998, 56 (1) :24-31.
  • 6Rees E M R, Stewart G G. The effects of increased magnesium and calcium concentrations on yeast fermentation performance in high gravity worts[J]. J Inst Brew, 1997,103(5) :287-291.
  • 7Soares E V, Seynaeve J. Induction of flocculation of brewer's yeast strains of Saccharomyces cerevisiae by changing the calcium concentration and pH of culture medium [J ].Biotech Letters, 2000, 22:1 827-1 832.
  • 8G Buckee. Estimation of Iso-Alpha-Acids in beer by HPLC-Collaborative Trial [J ]. J Inst Brew, 1990, 96 (3) : 143 -- 148.
  • 9李桂贤.浅谈酿造单宁在啤酒生产中的应用[J].酿酒科技,2000(1):56-57. 被引量:4
  • 10王海娟,张生权,尹盛华.啤酒非生物稳定性及控制[J].酿酒,2000,27(3):65-66. 被引量:8

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