摘要
综述了果酒生产中酵母的种类及其作用和我国在果酒酵母分离筛选、驯化和品质改良方面的进展。
This paper summarized main sorts of yeast in wine making and its function, the advantages in the breeding selection, domestication and characteristic improvement of wine yeast in China.
出处
《酿酒》
CAS
2006年第1期57-60,共4页
Liquor Making
关键词
果酒酵母
选育
进展
wine yeast
breeding selection
advance
