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。
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.
出处
《酿酒》
CAS
2005年第3期72-74,共3页
Liquor Making
关键词
酵母
选育
特性研究
yeast
selection and breeding
studies on characteristic
