%0 Journal Article
%T Technological Study of Primary Continuous Fermentation of Beer by Immobilized Yeast Cells in Honeycomb Ceramics<br>蜂窝陶瓷固定化酵母细胞啤酒连续主发酵工艺
%A CHENG Jiang-feng
%A HE Guo-qing
%A <br>程江峰，何国庆
%J 过程工程学报
%D 2003
%I 
%X The technology of primary continuous beer fermentation by immobilized yeast cells in honeycomb ceramics was studied. The optimized process conditions were as follows: fermentative temperature 17~18oC, and dilution rate 0.(0)52.6(4)0(5)] h-1. Under these conditions, the wort concentration was decreased by 6.91%, and the diacetyl content of green beer was 0.180 mg/L. The determined results of main physical and chemical indexes of green beer indicated that the technology of primary continuous beer fermentation by immobilized yeast cells had no negative effect on the quality of beer.
%K honeycomb ceramics
%K immobilization
%K yeast
%K beer
%K primary fermentation<br>蜂窝陶瓷
%K 固定化
%K 酵母
%K 啤酒
%K 主发酵工艺
%U http://www.alljournals.cn/get_abstract_url.aspx?pcid=5B3AB970F71A803DEACDC0559115BFCF0A068CD97DD29835&cid=3FCF8B1A330466D5&jid=B9EE12934D19905403D996AE65CEEEED&aid=A7377FA210208FA4&yid=D43C4A19B2EE3C0A&vid=38B194292C032A66&iid=94C357A881DFC066&sid=A4E67967A1AB25F0&eid=B941678158018439&journal_id=1009-606X&journal_name=过程工程学报&referenced_num=0&reference_num=15