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- Study on the Growth Characteristics of Angel Fruit Wine Yeast 安琪果酒酵母生长特性研究
- Screening of Fruit Wine Yeast With Low Higher Alcohol Yield by Ion Implantation and UV Mutagenesis 离子注入与紫外诱变筛选产高级醇低的果酒酵母
- Study on the Use of Angel Fruit Wine Yeast in the Production of Icy Apple Fruit Wine 安琪果酒酵母用于冰爽苹果酒的试验研究
- Keyword:umbilicus orange, fruit wine, umbilicus orange wine, yeast. 关键词:赣南脐橙;果酒;脐橙干酒;酵母.
- mulberry fruit wine yeast 桑椹果酒酵母
- fruit wine yeast 果酒酵母
- Angel fruit wine yeast 安琪果酒酵母
- Persimmon fruit wine was produced by single yeast strain solid fermentation with sweet persimmon as raw materials. 以甜柿为原料,采用酵母菌固态发酵法生产柿子果酒。
- This study used Chaenomeles lagenaria koidz as raw material and angel instant active dry yeast as strain to produce Chaenomeles lagenaria koidz fruit wine. 以云南药木瓜为原料,安琪高活性干酵母为菌种,采用液态深层发酵酿制木瓜果酒。
- The deacidification of orange fruit wine was studied. 对高橙果酒的降酸技术进行了研究。
- Methods of domestication and UV mutagenesis were used to prepare tea wine yeast. 采用驯化与紫外线诱变并用的方法研制茶酒酵母。
- The fruit wine was nutritious and restorative, with low alcohol content. 该酒酒精度低，营养丰富，具有饮用滋补双重作用。
- The fermenting properties of self-developed yeast and Angel yeast used for fruit wine were compared in normal temperature full fruit fermentation fresh strawberry as raw materials. 摘要以草莓鲜果为原料，常温全果发酵，对自主开发酵母与安琪果酒专用酵母的发酵特性进行比较试验。
- The fermenting properties of self-developed yeast and Angel yeast used for fruit wine were compared in normal temperature full fruit fermentation with fresh strawberry as raw materials. 以草莓鲜果为原料,常温全果发酵,对自主开发酵母与安琪果酒专用酵母的发酵特性进行比较试验。
- Fruit wine, full of strong aroma to the last drop, Bring you a sweet dream. 滴滴香浓的果汁酒，送您一个甜蜜的梦。
- Wine yeast can rapidly produce alcohol in this range, eliminating these competitors and then go on to enjoy the remainder of the fermentation without worry. 酒酵母可以迅速产生酒精这个幅度消除这些竞争者再享余发酵无虑。
- The research accomplishment and the relative documents had detailed records on the species and distribution of wine yeast microbes,micrology,and the efficacy of wine yeast etc. 老一辈的科技人员的研究成果及文献,对中国酒曲微生物的种类及分布、菌类学、酒曲的效用等均作了较详细的记载。
- The spoilage of fruit wine includ-ed blue spoil age and brown spoilage. 果酒的破败病有蓝色破败病、棕色破败病。
- Its esters seem to be relatively stable when compared with other wine yeasts. 其酯类似乎是相对稳定相比其他酒酵母。
- Chinese wine has many varieties,including white spirit,Shaoxing wine,fruit wine,beer,and medicinal liquor . 中国酒大体上可以分为白酒、黄酒、果酒、啤酒、和药酒。
