摘要
介绍了干化葡萄酒生产过程中果胶酶和酵母的使用研究。根据不同果胶酶和不同酵母的对比试验,结果表明,EX-V果胶酶和RC212酵母用于干化葡萄酒的生产效果较好。
The application of pectinase and yeast in the production of wine by air dry grape was introduced.It was put forward that EX-V pectinase and RC212 yeast could achieve the best effects in wine production by air dry grape according to the contrast test of different pectinase and different yeast.
出处
《酿酒科技》
北大核心
2012年第7期29-31,34,共4页
Liquor-Making Science & Technology
基金
国家发改委技术中心创新能力建设项目
天津市北辰区科技创新专项资金项目资助
关键词
干化葡萄酒
果胶酶
酵母
wine by air dry grape
pectinase
yeast
