1) active dry yeast of grape wine
葡萄酒活性干酵母
1.
The drying techniques of active dry yeast of grape wine were studied and the results suggested the following optimum conditions: air intake temperature of drying bed at 80～90 ℃,addition level of emulsifying agent as 1.
对葡萄酒活性干酵母的干燥工艺进行了研究,结果表明,干燥床进风温度以80～90℃为佳,乳化剂加量1。
3) grape wine yeast
葡萄酒酵母
1.
Quality cherry health wine was developed with cherry fruit as the main raw materials and grape wine yeast as fermenting microbe.
以樱桃为主要原料,葡萄酒酵母菌为发酵菌种,可生产出优质保健樱桃酒。
2.
Angel brand grape wine yeast was applied extensively in several fruit wine brewing covering the initial Guayue snowplow wine to the current fruit wine such as strawberry wine, plum wine, apricot wine and peach wine etc.
安琪葡萄酒酵母在多种果酒中应用。
3.
Through genic exchange and recombination, we could get grape wine yeast of strong acidity-decrease power and high fermentation ability by sieving better interfusion end products which were made by interfusion of grape wine yeast of high fermentation ability and millet wine fissipaarism yeast of strong acidity-decrease power and good fermentation ability.
利用发酵力强的葡萄酒酵母与降酸能力强、发酵性能好的粟酒裂殖酵母融合 ,进行生物基因交换和重组 ,获得融合子 ,再进行筛选得降酸能力强、发酵性能好的葡萄酒酵母。
4) wine yeast
葡萄酒酵母
1.
Study on the breeding of wild wine yeast and its conductivity during fermentation;
野生葡萄酒酵母的选育及其发酵过程中电导率的研究
2.
The research advance of characteristic wine yeast breeding;
特色葡萄酒酵母菌种选育研究进展
3.
Construction of wine yeast with ability of malic acid-degradation
一株降解苹果酸葡萄酒酵母的构建
5) Saccharomyces ellipsoideus
葡萄酒酵母
1.
Asymmetric reduction of benzoylformic acid into(R)-mendelic acid by whole cell Saccharomyces ellipsoideus catalysis
葡萄酒酵母不对称还原苯甲酰甲酸合成(R)-扁桃酸
2.
Enhancement of asymmetric reduction efficiency for (R)-mandelic acid (MA) from phenylglyoxylic acid (PGA) was investigated with whole cells of Saccharomyces ellipsoideus as catalyst.
以葡萄酒酵母Saccharomyces ellipsoideus为催化剂,对提高不对称还原苯乙酮酸生产(R)-扁桃酸效率进行了研究,分别利用了分批补料、添加吸附树脂的方法降低底物对反应过程的抑制作用,提高反应的底物浓度。
6) alcohol active dry yeast
酒精活性干酵母
1.
The application of alcohol active dry yeast and saccharifying enzyme in trans-production after pits storage of Daqu liquor was studied.
研究酒精活性干酵母、糖化酶在大曲酒压窖后转排生产中应用。
补充资料：葡萄干奶油
本制法包括两道工序：
每一道工序是用明胶涂盖葡萄干。
涂盖时应选用凝胶强度在250以上的明胶。取1kg明胶（干燥品）在静置的冷水中浸渍1h后，再放到9l70℃的温水中浸渍，待明胶颗粒变成乳浊液后，轻轻搅拌，使温度升至90℃，取其中一部分冷却至65℃。
将葡萄干放在氟树脂的吊篮中，用冷水中冲洗表面泥土，再放在90℃的明胶溶液中搅动浸泡数秒，进行表面灭菌；接着捞入65℃的明胶溶液中搅拌浸泡数秒，然后，将浸泡后的葡萄干放室内，用干燥空气循环干燥（防止葡萄干颗料粘结），使葡萄干表央均匀涂盖一层明胶，经过上述处理，10%的明胶溶液附着在葡萄干的表面，形成明胶薄膜。这时，被涂盖的明胶量约为葡萄干量的1%。
每二道工序是将奶油与葡萄干混合。
奶油的制造方法从大的方面可分为搅乳法和连续法。在将葡萄干添加到奶油中时，为了防止葡萄干破损，多采用搅乳法。具体作法是，用搅乳器将奶油加工成奶油颗粒，再将奶油颗粒水洗后搅拌，加热后再次搅拌。
在加工葡萄干奶油时，为了防止葡萄干表面涂盖的明胶在搅拌过程中剥落，需在加温。使奶油处于半流动状态，再添加葡萄干进行搅拌。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。
参考词条