Lebedev酵母汁 Lebedev juice 酵母粉的水抽提液。一般是将底层酵母压榨后在常温下干燥,然后将粉末与3倍水混合,在30℃下放置数小时,离心分离上清液。其中含有乙醇发酵的酶(酿酶类),此外还有脱氢酶、黄素酶等。在E.Buchner(1897)以活酵母的搾汁进行乙醇发酵以后不久,A.Lebedev就开始从干燥酵母中得到了活性更强的酶液,从此便作为由酵母中提纯各种酶而被应用.
当玻璃罐中的酵母加热到合适的温度时,哈科特就把他们倒入酿造箱,在那里酵母开始吞吃麦芽汁。
When the jar of yeast has warmed up sufficiently, Hackett dumps it into the tank, where it begins to gobble up the wort.
在收获后,有些葡萄被留在了容器里经过了冬天,天然的酵母和葡萄中的糖把葡萄汁变成了葡萄酒。
After harvesting, some grapes were left in a container over the winter and the natural yeasts and sugars converted the juice into wine.
石榴汁解决,然后费尽和酵母接种。
The juice is settled, then racked and inoculated with yeast.
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