| 五株酿酒醇母发酵特性比较 |
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| 引用本文： | 张莉萍,杨幼慧. 五株酿酒醇母发酵特性比较[J]. 酿酒科技, 2001, 0(6): 32-33 |
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| 作者姓名： | 张莉萍 杨幼慧 |
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| 作者单位： | 华南农业大学食品系, |
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| 摘 要： | 通过对安琪牌葡萄活性干酵母及菌株B、C、D的基本性能测试，得出安琪牌葡萄酒活性干酵母不仅应用方便，而且其耐低温、高酒精、高糖含量、高酸度的特性，使其应用更广泛。
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| 关 键 词： | 活性干酵母 性能 果酒 酿酒酵母 葡萄酒 发酵特性 |
| 文章编号： | 1001-9286(2001)06-0032-02 |
| 修稿时间： | 2001-08-21 |
Comparation of the Fermentation Properties of Five Alcohol Yeast Strains |
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| ZHANG Li-ping and YANG You-hui. Comparation of the Fermentation Properties of Five Alcohol Yeast Strains[J]. Liquor-making Science & Technology, 2001, 0(6): 32-33 |
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| Authors: | ZHANG Li-ping and YANG You-hui |
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| Abstract: | The basic properties of ANGEL wine active dry yeast strain,alcohol yeast strains B,C,D and E were introduced in this paper.The results showed that it is more easy to apply ANGEL wine active dry yeast strain and it possesses more comprehensive properties including low temperature tolerance,high alcohol content tolerance,saccharide content tolerance and high acidity tolerance which enhances its rang of application. |
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| Keywords: | active dry yeast property fruit wine saccharomyces |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ |
