| 香槟酒酵母的发酵性能试验研究 |
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| 引用本文： | 曹友声, 刘仲敏, 吕文鉴,.香槟酒酵母的发酵性能试验研究[J].微生物学通报,1993,20(5):267-269. |
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| 作者姓名： | 曹友声 刘仲敏 吕文鉴 |
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| 作者单位： | 河南省科学院生物研究所; 烟台张裕葡萄酿酒公司 郑州; |
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| 摘 要： | 对16株香槟酒酵母的发酵性能进行试验.结果表明,C1、C3、C4菌株的性能优良,具有发酵活性高,泡沫细腻,絮凝性强等优点,适于香槟酒(起泡酒)二次发酵。
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| 关 键 词： | 香槟酒酵母 起泡酒 二次发酵 |
STUDY ON FERMENTATION CHARACTERISTICS OF CHAMPAGNE YEAST |
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| Cao Yousheng Liu Zhongmin.STUDY ON FERMENTATION CHARACTERISTICS OF CHAMPAGNE YEAST[J].Microbiology,1993,20(5):267-269. |
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| Authors: | Cao Yousheng Liu Zhongmin |
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| Abstract: | Sixteen strains of champagne yeasts have deen tested for fermentation characteristies. The results show : C_1, C_3, C, have excellent properties such as high fermentation activity, tiny foam, excellent flocculation and tolerance to alcohol and sulfur dioxide. It is very satisfactory to use them in second fermentation of champagne. |
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| Keywords: | Champagne yeast Sparkling wine Second fermentation |
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