| 玫瑰红颜酒的研制 |
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| 引用本文： | 彭涛,牛永建,张小燕,杨旭新. 玫瑰红颜酒的研制[J]. 中国酿造, 2008, 0(24) |
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| 作者姓名： | 彭涛 牛永建 张小燕 杨旭新 |
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| 作者单位： | 甘肃省轻工研究院; |
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| 摘 要： | 以国内外知名的苦水玫瑰为原料进行了玫瑰红颜酒的开发研究,实验从玫瑰花瓣中筛选出性能稳定、适应范围宽、适合以玫瑰为原料的高产菌株,从而进一步提高产品的营养价值和科技含量。
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| 关 键 词： | 玫瑰 菌种筛选 生化试验 营养成分 |
Development of rose Hongyan wine |
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| PENG Tao NIU Yongjian ZHANG Xiaoyan YANG Xuxin. Development of rose Hongyan wine[J]. China Brewing, 2008, 0(24) |
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| Authors: | PENG Tao NIU Yongjian ZHANG Xiaoyan YANG Xuxin |
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| Affiliation: | PENG Tao NIU Yongjian ZHANG Xiaoyan YANG Xuxin (Gansu Institute of Light Industry,Lanzhou 730000,China) |
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| Abstract: | Considering environmental factors' impact on micro-organisms and microbial adaptation to the environment,in order to improve the nutritional val- ue of preducts,scientific and technical content,we selected Kushui rose as raw material,and sieved high-yield bacterial strain from rose petals which was more stable,more adaptable and suitable for rose as raw material. |
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| Keywords: | rose strains screen biochemical test nutrient component |
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