《Table 3 Viability and fermentation performance of brewing strain German lager-WLP830》
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《啤酒酵母活性/活力检测方法比较及其与发酵性能的相关性研究》
Yeast storage had more effect on lager fermentation than on ale fermentation.At 72 h,week8 yeast had a 12.5%increase in sugar percentage compared with week 4,while having only a 1.22%difference in AMV values,2.6%difference in AMB values,0.1%difference in CMB values and 4.36%difference in AP values.In WLP001 fermentation,the final specific gravity readings differed by only0.6%,despite a range of viability/vitality values (excluding HS and HK yeast)(Fig.4).
图表编号 | XD00193069100 严禁用于非法目的 |
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绘制时间 | 2020.05.15 |
作者 | 刘广新、刘玲彦、王林、C.E. WHITE |
绘制单位 | 安琪酵母股份有限公司@L.R. [email protected]. [email protected]. [email protected]. WHITE |
更多格式 | 高清、无水印(增值服务) |