In this dissertation, isolation and screening ofyeast strains suitable for fruit wine production was carried out and the physiological properties ofselected yeast strains were investigated. The purple sweet potato wine was produced with the selectedyeast strain.
本论文对果酒酵母分离、筛选、生理特性、紫甘薯醪制备、紫甘薯酒发酵条件进行了研究，旨在为紫甘薯应用提供理论依据。
参考来源 - 优良果酒酵母筛选与紫甘薯酒发酵工艺研究·2,447,543篇论文数据，部分数据来源于NoteExpress
应用推荐