【摘要】 在常规的发酵方法中加入不同培养时间的强酵素 ,使酵母菌的繁殖速度提高了 2 5 % ,发酵醪中残余还原性糖降低了 1 5 .45 % ,发酵液中酒精度提高了 3 .46% .从而解决了常规的酒精发酵中酵母菌繁殖速度过慢 ,难以形成生长优势 ,抑制杂菌的生长 ;发酵醪发酵不彻底 ,还原性糖利用率低 ;酒分度低 ,酒精产量不理想等问题更多还原

【Abstract】 With the addition of powerful ferments grew in different culture time interval to the regular fermentation,it was showed that the producing rate of yeast increased by 25%,the residual saccharine in the remains dropped by 15.45% and the ethanol content raised by 3.46%.The problems which come together with the regular fermentation such as:lower producing rate of yeast,hard to get predominate growth,inhibition of the growth of other bacteria,incompletely fermentation,lower utilization of residual saccharine and lower concentration of alcohol could be solved with the method mentioned above.更多还原