摘要
酵母菌株SC-9是经过筛选得到的适用于高酒精度啤酒生产的菌株。研究了发酵过程中高酒精浓度对该菌株的影响。结果表明,酵母菌株SC-9最少可耐受16.35%vol的酒精浓度,但当酒精浓度≥14%vol时,酵母活性和耗糖速率明显下降,糖对酒精的转化率也随之降低。
Beer barm strain SC-9 is suitable for high-alcohol beer production. The effects of high alcohol concentration on such strain in beer fer- menting process were investigated. The results suggested that strain SC-9 could survive and maintain the viability under the conditions of ethanol concentration as at least16.35 %vol. However, strain viability and sugar uptakes would be inhibited if ethanol concentration was higher than 14 %vol. And ethanol yield would also decrease.
出处
《酿酒科技》
北大核心
2014年第4期15-17,共3页
Liquor-Making Science & Technology
基金
山东省科技攻关资助项目(2005gg4209001)
