| 西瓜酒酵母的选育及特性研究 |
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| 引用本文： | 李兰,许桂芳.西瓜酒酵母的选育及特性研究[J].酿酒,2005,33(3):72-74. |
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| 作者姓名： | 李兰 许桂芳 |
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| 作者单位： | 河南科技学院生物工程系,新乡,453003 |
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| 摘 要： | 以野生西瓜酒酵母,安琪酿酒酵母为材料,通过初筛、复筛选育出1#、3#、10 #和酒精酵母四种西瓜酒酵母,并对其发酵能力、发酵特性及发酵所得西瓜酒品质进行了系统试验,为工业化生产西瓜酒提供了条件。
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| 关 键 词： | 酵母 选育 特性研究 |
| 文章编号： | 1002-8110(2005)03-0072-03 |
| 修稿时间： | 2005年1月26日 |
Selection and breeding of yeast from watermelon-wine and studies on It's characteristic |
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| LI Lan,XU Gui-fang.Selection and breeding of yeast from watermelon-wine and studies on It''''s characteristic[J].Liquor Making,2005,33(3):72-74. |
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| Authors: | LI Lan XU Gui-fang |
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| Abstract: | Four strains of watermelon-wine yeast named 1#, 3#, 10#, and alcohol yeast were separated from wild watermelon-wine yeast and Anqi-yeast through first selection and re-selection. The zymosis ability, zymosis characteristic and quality of watermelon-wine got of above four strains were tested by the numbers, and provided advantage for industrialization production of watermelon-wine. |
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| Keywords: | yeast selection and breeding studies on characteristic |
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