2) Honey-mulberry wine
蜂蜜桑椹酒
1.
Study on Fermentation Technology and Quality Characteristic of Honey-mulberry Wine
发酵型蜂蜜桑椹酒的酿造技术及品质特征研究
2.
Through three-factor quadric orthogonal regression composite experimental design,the influences of fermentation temperature,inoculum volume and pH value on the quality of honey-mulberry wine with fusant F6 were investigated.
通过三因素二次正交旋转回归实验,考察了发酵温度、接种量和初始pH值对原生质体融合菌株F6酿造蜂蜜桑椹酒品质的影响。
3.
The aroma components in honey-mulberry wines which were fermented with different cultivars of mulberry(hybrid mulberry,Dashi mulberry,Hongguo2 mulberry and Hongguo1 mulberry) were extracted by solvent extract and analyzed by GC-MS.
本实验采用溶剂萃取法提取并浓缩蜂蜜桑椹酒的香气成分,利用气相色谱-质谱联用法(GC-MS)对不同品种桑椹(混种家桑、无核大十桑椹、红果2号桑椹和红果1号桑椹)的蜂蜜发酵酒的香气成分进行了分析研究。
3) mulberry wine yeast
桑椹果酒酵母
4) Saccharomyces cerevisia
酿酒酵母
1.
Kinetics of Zn~(2+) and Cd~(2+) biosorption by dried Saccharomyces cerevisia biomass;
酿酒酵母吸附Zn~(2+)和Cd~(2+)的动力学
2.
Kinetics and Equilibrium of Cu～(2+) Biosorption by Dried Biomass of Saccharomyces cerevisia;
酿酒酵母生物吸附Cu~(2+)的动力学及吸附平衡研究
3.
Effects of Osmolytes onSaccharomyces cerevisiae Proliferation on the Agar Solid Media under Different Physiological Phases and Its Modeling;
渗透剂对酿酒酵母生长的影响及其模型分析
5) Saccharomyces cerevisiae
酿酒酵母
1.
Production of Ethanol from Soybean Sirup with High Efficiency Using Aspergillus oryzae and Saccharomyces cerevisiae;
利用米曲霉和酿酒酵母高效转化大豆糖浆为酒精
2.
Optimization of S-adenosylmethionine Fermentation Process by Saccharomyces cerevisiae;
酿酒酵母发酵生产S-腺苷甲硫氨酸工艺的优化
3.
Aluminum Tolerance Associated with High Trehalose Levels in Saccharomyces cerevisiae;
海藻糖在提高酿酒酵母细胞耐铝性中的作用
6) yeast
[英][ji:st] [美][jist]
酿酒酵母
1.
A Study on Screening,Cultivation and Identification of Yeast Strain for Orange Wine;
橙汁酿酒酵母菌株的分离筛选和发酵性能的测定
2.
Optimization of the inductive process of yeast which can be induced to produce Metallothionein;
产金属硫蛋白(Cu-MT)酿酒酵母诱导条件优化
3.
Research on the fermentation process of yeast (Saccharomyces cerevisiae) which can be induced to produce Metallothionein
一种产金属硫蛋白的酿酒酵母(Saccharomyces cerevisiae)发酵工艺的研究
补充资料：蜂蜜桑椹膏
【菜名】 蜂蜜桑椹膏
【所属菜系】 全部
【特点】 滋养肝肾，补益气血。适用于须发早白、病后血虚、未老先衰等症。
【原料】
鲜红熟桑椹200 克 蜂蜜50克【来源】《大众药膳》
【制作过程】
将鲜红熟桑椹洗净，放入大碗内用擀面杖擂烂，倒入白纱布滤取汁液，然后将汁液放入瓦锅内熬至稍浓，加入蜂蜜，不停搅匀，煮成膏状，冷却后
装瓶备用。 【用法】每日早晚各服1 次，每次1-2汤匙，温开水送。
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