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驯化技术在啤酒生产实践中的应用 被引量:1

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作者 董新篁
出处 《中国酿造》 CAS 北大核心 2000年第6期26-28,共3页 China Brewing
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  • 1天津轻工业学院食品工程系微生物教研室.微生物实验讲义(第一册)[M].,1981.115-120.
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  • 3Raineri S ,Zambonelli C ,Tini V , Castellari L , Giudici P Oenological properties of an interspecific Saccharomyceshybrid [ J ]. S Afr J Vitic. ,20:47 - 52.
  • 4Lilly M, Lambrechts M G ,Pretorius I S.The effect of increased yeast alcohol acetyltransferase activity on the sensorial quality of wine and brandy[ J ]. Appl Environ Microbiol , 66: 744 - 753.
  • 5Dequin S , Barre P. Acidefication of grape musts by Saccharomyces cerevisiae wine yeast strains genetically engineered to produce lactic acid. Am[M].
  • 6Heard G M. (1999) Nover yeasts in winemaking- looking to the future[J] .Food Australian 51:347 ~ 352.
  • 7Hunt. J;Alcolic fruit drinks grow up[J] . Food Review,2000,27(6):21
  • 8Rainier, S; Pretorius, I S. Selection and improment of wine yeasts[J].An. Microbiol,2000,50(1): 15 - 31.
  • 9Heard,G M ,&Fleet,G H. Occurrence and growth of yeast species during the fermentation of some Australian wines[J]. Food Technology Australia, 1986,38:22 - 25.
  • 10Kocheva, E T ; Bambalov, G K ; Spasov, KH S, Selection of yeasts for production of red wines,Nauchni Tr. - Vissh Inst[J]. Khranit Vkusova Prom - st, Plovdiv 1998,43:185 - 191.

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