The study of quantitative method of yeast flocculation is indispensable proportion.
酵母絮凝性测量方法在酵母絮凝性的研究中是不可缺少的一部分。
According to the characteristics, mechanism and the effect factors of beer yeast flocculation, the effects of beer yeast flocculation on beer technological process and beer quality are analyzed.
从啤酒酵母的凝集特性、作用机理及主要影响因素，分析了啤酒酵母凝集性对啤酒生产工艺过程及啤酒质量的影响，介绍了啤酒酵母凝集性的测定方法。
The hypotheses of flocculation mechanism of beer yeast included flocculation symbiotic hypothesis, lectin hypothesis etc.
啤酒酵母絮凝机理的假说有絮凝共生假说、类外源凝集素假说、类外源絮凝素假说等。
The pilot scale experiment of protoplast fusion strain GR8 of beer yeast indicated that GR8 has strong flocculation capability (burns value as 3.0);
啤酒酵母原生质体融合株GR8的中试表明：融合株GR8凝絮性较强（本斯值为3.0）；
The pilot scale experiment of protoplast fusion strain GR8 of beer yeast indicated that GR8 has strong flocculation capability (burns value as 3.0);
啤酒酵母原生质体融合株GR8的中试表明：融合株GR8凝絮性较强（本斯值为3.0）；
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