几株艾尔酵母发酵性能及风味特征的对比

The Comparison of Fermentation Capability and Flaver Characteristics Difference among some Ale Strains

酿造不同风格的啤酒需要选用不同类型的酵母，通过研究4株上面发酵啤酒酵母在发酵性能的差异，考察的发酵性能包括发酵速率、麦汁发酵度、酒精度、有机酸含量、双乙酰、风味物质浓度以及酒液风味特征，建立新品种开发过程中酵母筛选的方法。通过检测结果表明，不同酵母发酵过程中，表现出迥异的风格。可以针对新品种特征进行挑选酵母。

By studying the difference of fetmentation capability of 4 ale yeast strains,comparing the difference about fermentation rate, alcoholic strength, content of organic acid, diacetly, flaver substance and flaver of beer. set up the model for measurement of yeast.The result shows that：the expression of different yeast widely different,we could choose suitable strains for the new beer accurately.