【摘要】 从南酸枣野果酒醪中分离出酿制南酸枣酒的最优酵母菌株,经初步鉴定为啤酒酵母菌;并以南酸枣果为原料接种分离筛选出的酵母菌进行果酒发酵,获得含糖8%,酒精度10%(v/v)的口味较佳的南酸枣果酒。更多还原

【Abstract】 The best yeast strains for the production of Nansuanzhao(Choerospondias axillaries(Foxb) Burtl et Hill)fruit wine were separated from the fermented wine mash and identified as beer S.cerevisiae.Then delicious Nansuanzhao fruit wine(8 % sugar content and 10 %(v/v) alcohol degree) could be produced by the innoculation of the separated strains with Nansuanzhao fruits syrup.(Tran.by YUE Yang)更多还原