1.
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
2.
Study on enriching culture ratafia yeast high with Nanfeng mandarine orange as raw material
南丰蜜桔残次果富集培养果酒酵母的研究
3.
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
4.
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
5.
Study on Isolation and Selection of Yeast for Persimmon Wine and Its Application;
柿子果酒酵母菌的分离、筛选及其应用研究
6.
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
7.
Saceharomyces and Candida can also spoil juices.
啤酒酵母和假丝酵母也能使果汁变质。
8.
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
9.
The Study on Highly-Active Alcolol-Fermentation Cider Dry Yeast;
高活力苹果酒干酵母（C-AADY）的研究
10.
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
11.
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
12.
The Influence of Different Raw Materials on Yeast Growth and Alcohol Fermentation
不同原料对酵母生长及发酵酒精结果的影响
13.
Activation Temperature of Dry Yeast and the Fermentation of Fruit Wine with Different Materials
干酵母活化温度与不同原料果酒的发酵
14.
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
15.
yeast used in fermenting beer.
用于发酵啤酒的酵母剂。
16.
Screening and Molecular Identification of Superior Yeasts for Hippophae rhamnoides L. Wine
沙棘果酒优良酵母菌的筛选及分子生物学鉴定
17.
STUDIES ON PROPERTIES OF GERMAN YEAST AND CHINESE YEAST DURING BEER FERMENTATION
德国啤酒酵母和国内啤酒酵母发酵性能的研究
18.
The quality of white wine is improved by this ester containing liquor from the fermentation of immobilized yeast.
利用固定化酵母发酵的酯香液提高白酒质量取得了良好的效果。