2006•China BrewingRequires access
Study on the application of immobilized yeast in in Chinese liquor fermentation
Wei Jia-qian
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Abstract
Traditional technology for Chinese liquor production was partially changed using immobilized yeast fermentation technique and further investigated.The results showed that both alcohol yield and ethanol producing rate increased 3% with no effect on original wine flavor and other physical and chemical parameters by the use of immobilized yeast compared with the use of free yeast in fermentation.