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不同代数酿酒酵母对有机酸代谢的影响

ZHANG Li,CHENG Jian-guo,ZHANG Shan-fei, WANG Shuo,DONG Liang,ZHAO Chang-xin

Science and Technology of Food Industry（2012）

Cited 23|Views13
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Abstract
实验通过高效液相色谱法(HPLC)对酵母发酵液中6种有机酸测定分析,发现不同代数酵母发酵液中6种有机酸有明显的差异性和规律性。经过多次实验证明:五代以内的酵母活性较高,产有机酸的量较为规律、稳定,能够赋予酒类纯正的口感。
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Key words
organic acid,reversed phase HPLC,different generation,Saccharomyces cerevisiae
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