摘要
本文研究发益智酒发酵条件，对酵母的筛选、浸提比例、提高酵母发酵力等进行了研究，确定了发酵的最佳条件，酿制出风味独特的益智酒。
Fermentation conditions of the fruit wine of Alpinia oxyphylla were researched.The yeasts screening,extracting proportion and improve ment of yeasts'fermenation capbility were investigated.The optical fermenting conditions were determined and a special wine characterized by unique flavors was produced.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2001年第7期47-50,共4页
Food Science
