对安琪果酒酵母生长特性进行了研究。
综述了果酒生产中酵母的种类及其作用和我国在果酒酵母分离筛选、驯化和品质改良方面的进展。
This paper summarized main sorts of yeast in wine making and its function, the advantages in the breeding selection, domestication and characteristic improvement of wine yeast in China.
现代育种手段进行果酒酵母的选育方法有诱变育种、杂交育种、原生质体融合、基因克隆和转化等技术。
The breeding methods of fruit wine yeast nowadays cover mutation breeding, cross breeding, protoplast fusion, and genetic cloning and transformation etc.
我刚酿了24瓶苹果酒，可是当我买回瓶子、塞子、酵母、榨汁机和蒸馏器后，才发现这是有生以来最贵的苹果酒。
I have just brewed 24 bottles of home-made cider, and by the time I had bought the bottles and the stoppers and the yeast and the press and the alembicks, it was the most expensive cider ever made.
采用高活性葡萄酒干酵母，将榴莲果肉以适当比例与菠萝果汁一起发酵，酿制出融榴莲和菠萝香味一体、风味独特的榴莲菠萝果酒。
Using high active dry yeast, the murr pineapple wine with unique style was brewed through fermenting of pineapple juice with some murr pulp.
以云南药木瓜为原料，安琪高活性干酵母为菌种，采用液态深层发酵酿制木瓜果酒。
This study used Chaenomeles lagenaria koidz as raw material and angel instant active dry yeast as strain to produce Chaenomeles lagenaria koidz fruit wine.
发酵型果酒是在酵母菌的作用下，充分利用水果中的糖分产生酒精而加工制成的低度酒饮料。
Fermented wine is made from fruit through the fermenting of yeast, which contains not only nutritious material mostly from fruit but also effective matter from the metabolism of microorganisms.
主要介绍了膜醭酵母、醋酸菌、发酵单胞菌属细菌在苹果酒发酵和贮存中产生的危害及其控制措施。
The paper introduced the main hazard and the corresponding control measures in the cider fermentation and hoard using film yeast. Acetobacter and zymomonas strains.
以甜柿为原料，采用酵母菌固态发酵法生产柿子果酒。
Persimmon fruit wine was produced by single yeast strain solid fermentation with sweet persimmon as raw materials.
以椪柑果汁为主要原料，酿酒高活性干酵母为发酵菌种，研究了椪柑果酒的发酵工艺。
The fermentation process of Ponkan fruit wine was studied with Ponkan juice and highly-active dry yeast used as the raw material and culture, respectively.
以各菌株发酵性能、不同的SO_2、酒精浓度为筛选条件，结合感官评定，筛选出2株符合果酒酿造要求且可产生良好香气的酵母菌。
The fermentation capacity, tolerance to SO_2 and ethanol were used as selective conditions to select the yeast. During the selection, the sensory remark was emphasized.
试验结果表明：龙眼果酒以活性干酵母在纯果汁发酵的方式下酿造的果酒质量最好；
The results showed that the quality of longan wine was the best with pure fruit juice brew adding active dry yeast;
以树莓为主要原料，葡萄酒活性干酵母为发酵菌种，采用液态深层发酵技术酿造树莓果酒。
Using raspberry as the raw material and grape wine active dry yeast as starter, raspberry wine was produced by submerged fermentation.
结果表明，本试验采用的活性干酵母对剥皮后的高橙发酵液均具较好的适应性，其起发酵速度快，发酵平稳，酿制出的果酒质量好。
The results suggest that the active dry yeast used in the test has good adaptation to fermentation liquids of peeling Gaocheng with rapid and stable fermentation. The produced wine has good quality.
结果表明，本试验采用的活性干酵母对剥皮后的高橙发酵液均具较好的适应性，其起发酵速度快，发酵平稳，酿制出的果酒质量好。
The results suggest that the active dry yeast used in the test has good adaptation to fermentation liquids of peeling Gaocheng with rapid and stable fermentation. The produced wine has good quality.
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