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Investigation of Fermentation Regimes for the Production of Low-alcohol and Non-alcohol Beers

机译：用于生产低酒精和非酒精啤酒的发酵制度的调查

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Ivan Petelkov; Vesela Shopska; Rositsa Denkova-Kostova; Kristina Ivanova; Georgi Kostov; Velislava Lyubenova;
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年度 2021
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1. Investigation of mashing regimes for low-alcohol beer production [J] . Ivanov Kiril, Petelkov Ivan, Shopska Vesela, Journal of the Institute of Brewing . 2016,第3期

机译：低酒精度啤酒生产的糖化方式研究
2. A novel approach for the production of a non-alcohol beer (≤0.5% abv) by a combination of limited fermentation and vacuum distillation [J] . Zhumao Jiang, Baoyu Yang, Xiao Liu, Journal of the Institute of Brewing . 2017,第4期

机译：通过有限发酵和真空蒸馏的组合生产无酒精啤酒（≤0.5％abv）的新方法
3. Development of low-alcohol isotonic beer by interrupted fermentation [J] . Deborah OliveiraDe Fusco, Leonardo LucasMadaleno, Vanildo LuizDel Bianchi, International journal of food science & technology . 2019,第7期

机译：通过中断发酵开发低酒精等渗啤酒
4. Biosynthesis of amino acids sulfur in Saccharomyces cerevisiae is affected by fermentation conditions in beer production [C] . C.S. Leal-Guerra, E. Pérez-Ortega, L. Damas-Buenrostro, International Conference on Environmental, Industrial and Applied Microbiology . 2009

机译：酿酒酵母酿酒酵母中氨基酸硫的生物合成受到啤酒生产中发酵条件的影响
5. Investigating the scale-up of anaerobic soluble sugar fermentations for large-scale ethanol production [D] . Hannon, John Roper 2008

机译：研究厌氧可溶性糖发酵扩大规模以大规模生产乙醇
6. Co-fermentation Involving Saccharomyces cerevisiae and Lactobacillus Species Tolerant to Brewing-Related Stress Factors for Controlled and Rapid Production of Sour Beer [O] . Anna Dysvik, Sabina Leanti La Rosa, Kristian Hovde Liland, 2020

机译：涉及酿酒酵母和乳酸菌的啤酒发酵相关胁迫因素的共同发酵可控制和快速生产酸啤酒
7. Investigation of mashing regimes for low-alcohol beer production [O] . Kiril Ivanov, Ivan Petelkov, Vesela Shopska, 2016

机译：低酒精啤酒生产捣碎制度的调查

Investigation of Fermentation Regimes for the Production of Low-alcohol and Non-alcohol Beers

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