【摘要】 以陕西洛川富士苹果为原料,采用低温酿造工艺,对本实验室保藏的10株酵母的发酵性能进行研究,最后以CO2失质量、酒精度、残糖、酸度、感观评价为指标进行综合评判,筛选出高发酵力苹果酒酵母WF1。更多还原

【Abstract】 This paper studied on the fement of the 10 yeast strains preserved in the laboratory,using the apple from Luochuan of Shaanxi based on the process of low temperature brewing,.By comprehensive evaluating as the indexes of CO2 weightlessness,alcohol content,residual sugar,acidity and sensory evaluation,WF1 was regarded as the high ferment cider yeast.更多还原