【摘要】 啤酒独特的风味很大程度上取决于所使用的酵母菌种。影响酵母性能的主要因素:酵母菌种、酵母接种量、酵母使用代数、发酵工艺条件等。应选择双乙酰生成量低、还原能力强的酵母菌株,2～3代酵母活性最强,还原力也最强;采用较低的接种温度;适当提高酵母接种量;严格工艺操作,为啤酒生产创造最好的发酵条件。(陶然)更多还原

【Abstract】 The special flavor of beer was mainly dependent on the used yeast species.The main factors inluencing yeast properties covered: yeast species,yeast inoculation quantity,use algebra of yeast,and fermentation technical conditions etc.The following yeast species was preferred for beer fermentation: yeast strain of low diacetyl yield and strong reductibility,and yeast of the second and the third generation had the strongest activity and reductibility.In practical production,lower inoculation temperature was adopted and adequate enhance of yeast inoculation quantity was recommended.Besides,strict technical operation was required.(Tran.by YUE Yang)更多还原