摘要实验研究了压力发酵对酵母繁殖、双乙酰形成及还原、高级醇和酯的形成，以及啤酒口味等方面的影响。
The effects of pressure fermentation on barm propagation, the formation and reduction of diacetyl, the formation of higher alcohols and esters, and beer taste were studied in the experiments.
通过发酵试验发现这些菌株的代谢产物双乙酰和高级醇的含量，双乙酰的还原速度存在较大的差异。
The fermentation research showed that these strains had different reducing speed of diacetyl and the contents of diacetyl and higher alcohols.
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