食品工业科技2012，Vol.33Issue(3)：178-179,248,3.
峨眉山野生猕猴桃酿酒酵母筛选研究
Study on yeast selection for Kiwi wine
王燕 1金利1
作者信息
- 1. 乐山师范学院化学与生命科学学院,四川乐山614004
- 折叠
摘要
Abstract
Wine yeasts from E＇mei Kiwis were selected and compared with present fine wine yeasts in acid productivity,wine productivity and other fermentation qualities,thus Strain MY20 was discovered better than other strains and it was with hope that Strain MY20 would be domesticated as a good kiwi wine yeast.关键词
野生猕猴桃/酿酒/发酵/酵母菌Key words
wild kiwis/wine-making/fermentation/yeast分类
轻工纺织引用本文复制引用
王燕,金利..峨眉山野生猕猴桃酿酒酵母筛选研究[J].食品工业科技,2012,33(3):178-179,248,3.
