介绍了黄酒发酵过程中淀粉、蛋白质、脂肪等主要成分的变化及酵母菌和乳酸杆菌的协同发酵作用。
This paper introduced the changes of starch, protein, fat and other main compositions during rice wine fermentation, and the function of cooperative fermentation by yeast and Lactobacillus.
向冷却后的麦芽汁中注入酵母菌，使糖化过程中淀粉降解产生的糖发酵。
The cooled wort is inoculated with Saccharomyces yeast and fermentation of the sugarformed from starch during mashing proceeds.
发酵过程中，延胡索酸二钠处理组的羧甲基纤维素酶活性峰值显著高于对照组（P<0.05），而淀粉酶活性峰值显著低于对照组（P<0.05）。
The CMCase activity at 12 h was higher than that of the control(P<0.05), while the amylase activity at 8 h was lower compared with the control(P<0.05).
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