1) Angel wine yeast
安琪葡萄酒酵母
1.
Persimmon and glutinous rice were used as raw materials and Angel wine yeast and Q303were used as starter to produce persimmon&glutinous rice yellow rice wine.
以柿果、白糯米为原料,采用安琪葡萄酒酵母和Q303为菌种生产柿果糯米黄酒。
2) Angel fruit wine yeast
安琪果酒酵母
1.
Icy apple fruit wine was produced by fresh apple juice and Angel fruit wine yeast.
采用鲜苹果汁、安琪果酒酵母发酵生产冰爽苹果酒,成品质量稳定,酒色金黄、澄清透明、无沉淀;果香浓郁,酒香、果香协调;口感纯净、幽雅;典型性强。
2.
The growth characteristics of Angel fruit wine yeast were studied.
对安琪果酒酵母生长特性进行了研究。
3) Angel AADY
安琪酒用酵母
1.
Application of Angel AADY in the Production of Xiaoqu Liquors;
安琪酒用酵母在小烧白酒生产中独领风骚
4) 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。
5) 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
6) 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。
补充资料：云安九日，郑十八携酒陪诸公宴
【诗文】：
寒花开已尽，菊蕊独盈枝。旧摘人频异，轻香酒暂随。
地偏初衣夹，山拥更登危。万国皆戎马，酣歌泪欲垂。
【注释】：
【出处】：
全唐诗：卷229_18
寒花开已尽，菊蕊独盈枝。旧摘人频异，轻香酒暂随。
地偏初衣夹，山拥更登危。万国皆戎马，酣歌泪欲垂。
【注释】：
【出处】：
全唐诗：卷229_18
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