1) Saccharomyces Cidri
苹果酒酵母菌
1.
The original strain of Saccharomyces Cidri is treated by ion implantation.
以野生型苹果酒酵母菌为出发菌株 ,利用离子注入对其进行诱变 。
2) apple wine yeast Y 02
苹果酒酵母菌Y02
3) cider yeast
苹果酒酵母
1.
Study on the conditions of protoplast formation and regeneration of high vigor cider yeast;
高活力苹果酒酵母原生质体形成与再生条件研究
2.
By comprehensive evaluating as the indexes of CO2 weightlessness,alcohol content,residual sugar,acidity and sensory evaluation,WF1 was regarded as the high ferment cider yeast.
以陕西洛川富士苹果为原料,采用低温酿造工艺,对本实验室保藏的10株酵母的发酵性能进行研究,最后以CO2失质量、酒精度、残糖、酸度、感观评价为指标进行综合评判,筛选出高发酵力苹果酒酵母WF1。
3.
According to their characteristics of making cider and fermentation capability,5~# yeast was chosen as optimal cider yeast strain.
然后以5#酵母为出发菌株,利用甲基磺酸乙酯(EMS)进行诱变,获得了1株对苹果汁的发酵能力更强、发酵特性更佳和发酵所得苹果酒品质更优的苹果酒酵母E-3,其发酵的原酒的酒精度可达到114。
4) Apple wine yeast Y_(02)
苹果酒酵母菌Y_(02)
5) Yeasts for Hippophae rhamnoides L.wine
沙棘果酒酵母菌
6) C-AADY
苹果酒活性干酵母
补充资料：贝克氏酵母菌