1) kiwifruit wine active dry yeast
猕猴桃活性干酵母
2) kiwifruit yeast
猕猴桃酵母
1.
2/3 malt juice and 1/3 juice were selected as the growth mediu for kiwifruit yeast to sieve kiwifruit yeast 1450 as the immobilized yeast.
为进一步推进猕猴桃酒的连续化生产，本课题进行了猕猴桃酵母固定化技术的研究。
3) kiwifruit wine yeast
猕猴桃酒酵母
1.
Optimization of trehalose accumulation conditions in kiwifruit wine yeast
猕猴桃酒酵母海藻糖积累条件优化
4) yeast selection
猕猴桃酵母筛选
5) kiwi dry
猕猴桃干
1.
This article used to the virtual instrument technology of LabVIEW,design of the kiwi dry production process of monitoring stem the hardware and software systems,in order to stay the best production environment condition,the system is monitoring the various parameters of production environment in real-time.
采用了LabVIEW的虚拟仪器技术,设计了猕猴桃干生产过程中监测的硬软件系统,对生产环境中的各项参数进行实时监测,以便及时地采取相关措施使制作环境处于最佳状态,旨在为猕猴桃干的生产研究提供参考依据。
6) kiwi dry wine
猕猴桃干酒
1.
The preparation and clarification of kiwi juice and the production technology of kiwi dry wine by the fermentation of kiwi clear juice were studied.
结果表明,在制汁过程中加入适量的果胶酶、SO2和澄清剂,可获得透光率达85%以上的猕猴桃澄清汁;加入葡萄酒酵母在20～25℃下发酵,可获得色泽黄绿、果香浓郁、口味协调、酒体厚实的猕猴桃干酒。
补充资料：猕猴桃(Actinidia chinensis)，猕猴桃科
李泽贤摄
[图]
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