1.
Wine yeasts can grow in sweet wines even after bottling.
装瓶以后葡萄酒酵母也能在甜葡萄酒中生长。
2.
Studies on Breeding and Fermentation Character of Saccharomyces Ellipsoideus;
优良葡萄酒酵母的选育及发酵性能研究
3.
5.8S-ITS Region RFLP Analysis of Vitis.amurensis Rupr Wine Yeasts in Northeast China and Fine Wine Yeast Strains Selection;
东北产区山葡萄酒酵母5.8S-ITS区RFLP分析和优良酿酒酵母菌株选育
4.
Research on the Yeast Species Constitution of Grapes from the Main Original Wine Areas in China;
中国主要产地葡萄酒酵母菌种构成研究
5.
Effect of Engineered Yeast (Saccharomyces cerevisiae MDC) on Fermentation and Quality of Red Grape Wine
转基因酵母S.c MDC对红葡萄酒发酵及酒质的影响
6.
Strain Typing of Saccharomyces cerevisiae During Spontaneous Fermentation of Cabernet Sauvigon Wine
赤霞珠葡萄酒自然发酵中酿酒酵母的菌株区分
7.
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
8.
Fermentation: Process by which sugar is converted by yeast into alcohol& carbon dioxide by which grape juice becomes wine.
发酵：由于酵母的作用，糖份转化为酒精。葡萄汁经此变成葡萄酒。
9.
Olorosos are wines that have been fortified at an early stage, which prevent the development of“ flor”.
葡萄酒在早期培育过程是加强（加葡萄酒精），以防止出现酵母膜“酒花”。
10.
The native yeasts in your cellar are converting the sugar inside the grapes to alcohol.
你酒窖中的酵母 在把葡萄中的糖化为酒精
11.
Influence of different Saccharomyces cerevisiae on the quality of sparkling wine
不同酿酒酵母对起泡葡萄酒品质的影响
12.
Application of Wine Yeast Activator In Wine-making
酵母活性剂在葡萄酒酿造中的应用研究
13.
Biodiversity of Wine Related Yeast Isolated from Viticultural District of Xinjiang;
新疆地区葡萄酒相关酵母菌的生物多样性研究
14.
Study on Construction of Deacidfication Wine Yeast by Protoplast Fusion;
原生质体融合构建葡萄酒降酸酵母的研究
15.
Production of (R)-Mandelic Acid by Asymmetric Reduction with Saccharomyces Ellipsoideus GIM2.105
葡萄酿酒酵母催化不对称还原制备（R）-扁桃酸
16.
The ecological population distribution of yeast in Mogao winery of Gansu Province
甘肃莫高葡萄酒厂酵母种群的生态分布
17.
Diversity of Wine Related Yeasts Isolated from Tumochuan plain of Inner Mongolia
内蒙古土默川平原葡萄酒相关酵母多样性研究
18.
Effects of three kinds of yeasts on aroma of Italian Riesling dry white wines
3种酵母对贵人香干白葡萄酒香气的影响