摘要
介绍了啤酒酵母的固定化原理及具体的操作方法 ,阐述了利用固定化酵母进行啤酒连续发酵的工艺过程、操作要求及主要特点。
This paper introduces the principles of Stablization of Saccharomyces Cervisiae and the detailed operatios,and expounds the process of beer Continuous fermention by using stable yeast,instructions for its operation and main characteristics.
出处
《酿酒》
CAS
2000年第3期54-57,共4页
Liquor Making
关键词
啤酒酵母
固定化
连续发酵
啤酒
Saccharomyces Cerevisiae
stablization
Continuous fermention
application