摘要
"SP-3"是新选育的啤酒酵母菌株,而"SP-2"为通常生产大麦芽啤酒使用的啤酒酵母菌株,"SP-3"与"SP-2"啤酒酵母菌株在全小麦啤酒生产中应用对比试验结果表明,"SP-3"啤酒酵母菌株在全小麦芽啤酒的酿造中适用性较强,各项指标均优于"SP-2"啤酒酵母菌株,用其酿制的啤酒口感纯正、清爽、柔和,能够较好地适应当前消费者的口感需求。
＂SP-3＂ was a new beer yeast strain, while ＂SP-02＂ was the normal strain used in the production of malt beer. Comparison experiments of the application of＂ SP-3＂ and ＂SP-2＂ in production of wheat beer were conducted. The results showed that strains ＂SP-3＂ is more adaptable in the whole wheat beer brewing than that of strain ＂SP-2＂. The parameters of beer by strain ＂SP-3＂ were superior to that of＂ SP-2＂, which has pure taste, clean and soft, could meet for the current consumer＇s requirements.
出处
《中国酿造》
CAS
北大核心
2011年第12期141-144,共4页
China Brewing
关键词
小麦啤酒
酵母菌株
应用
对比试验
wheat beer
yeast strains
application
comparison test
