1.
Study on Selecting Superior Cider Strain and Controlling Aroma Components;
优良苹果酒酵母优选及苹果酒香气调控技术研究
2.
The Key Enzymes from Apple Wine Yeasts for Esters Synthesis;
苹果酒酵母中合成酯类化合物关键酶的研究
3.
Studies on Mutation of High-Yield Apple Wine Yeast by Ion-Implanting;
离子注入法对高产苹果酒酵母菌的诱变研究
4.
The Study on Highly-Active Alcolol-Fermentation Cider Dry Yeast;
高活力苹果酒干酵母（C-AADY）的研究
5.
Study on the Construction of Cider Yeast and Fermentation Kinetics;
苹果酒专用酵母的构建及发酵动力学研究
6.
The Isolation, Screening and Application of Killer Yeasts in Cider;
嗜杀酵母的筛选及其在苹果酒发酵中的应用
7.
Studies of Treatments of Apple Juice and Yeasts on Cider Brewing;
果汁处理、酵母对苹果酒酿造的影响研究
8.
distilled from hard cider.
蒸馏发酵苹果得到的酒。
9.
An alcoholic drink made from hard cider that has been frozen.
苹果酒由冷藏的发酵苹果汁制取的酒精类饮料
10.
Studies on the Construction of Yeast with High Malic Aciddegradation by Protoplast Fusion;
原生质体融合构建苹果酸高降解活性的葡萄酒酵母
11.
a stringy slimy substance consisting of yeast cells and bacteria; forms during fermentation and is added to cider or wine to produce vinegar.
一种纤维质粘稠物质，含酵母细胞和菌，在发酵过程中形成，加入苹果酒和葡萄酒中产生醋。
12.
Saceharomyces and Candida can also spoil juices.
啤酒酵母和假丝酵母也能使果汁变质。
13.
Cider have to ferment for at least ten week before yt is ready to drink.
苹果酒至少要发酵十周才适合饮用。
14.
Study on Fermentation Promoter of MLF in Wine;
葡萄酒苹果酸—乳酸发酵助剂的研究
15.
Sulfur Dioxide Control in Apple Wine Fermentation and the Effect on Malolactic Fermentation;
苹果酒发酵中SO_2的控制及其对苹果酸乳酸发酵的影响
16.
Study on fermentation technology of composite health wine with apple and Chinese jujube
营养型苹果枣复合果酒发酵工艺的研究
17.
Studies on Screening of Saccharomyces Cerevisiae and Brewing Technology of Purple Sweet Potato Wine;
优良果酒酵母筛选与紫甘薯酒发酵工艺研究
18.
Preliminary Report of Mulberry Wine Fermented by Angel Grape Wine Yeast
安琪葡萄酒高活性干酵母发酵桑果酒试验初报