【摘要】 以芦笋复合汁为原料，利用果酒酵母２．１８５、２．３７４和香槟酵母２．２８为发酵菌种，采用瓶中二次发酵的方法探索出芦笋复合香槟的最适发酵条件。结果显示，菌种２．１８５、２．３７４、２．２８生长发育的最佳温度分别为２５℃、２５℃、２７℃，最适ｐＨ值分别为５．５、６．０和４．０；菌种在ＳＯ２浓度１５０ｍｇ／ｋｇ以下时能较好地生长。更多还原

【Abstract】 The technic of Asparagus offcinalisl compound champagne was researched in this paper It was characteristic of two batch fermentation in bottle with fruit yeast (2 374, 2 185) and champagne yeast (2 28) separately The optimum temperature of fermentation by threse strains were 25 ℃, 25 ℃, 27 ℃ respectively, and the optimum pH were 5 5, 6 0 and 4 0 respectevily yeast growther in the SO 2 150 mg/kg.更多还原