摘要
讲述了硫化氢的来源、产生机理及其对啤酒风味的影响,并着重探讨了在发酵过程中,硫化氢在每个时期的演变规律,以及硫化氢的形成与酵母出芽率之间的关系。
This paper narrated the source of H2S, the mechanism of production and the affection of H2S to the beer flavor, but focused on discussing the evolution of H2S in every brewing stage, and also showing the relationship between the production of H2S and budding index of yeast.
出处
《酿酒》
CAS
2008年第6期82-84,共3页
Liquor Making
关键词
啤酒酵母
硫化氢
形成
酵母出芽率
Saecharomyces cerevisiae
H2S
form
budding index of yeast
