摘要
氮源是酵母生产所必需的营养物质之一,经实验分析测定发现,发酵前添加0.2％的啤酒废酵母有利于提高苹果酒的产量和质量,降低成本,提高经济效益。
The quantity and quality of apple brandy were improved through adding 0.2% waste brewing yeast before fermentation. This would reduce cost and enhance economical income.
出处
《食品工业》
北大核心
2002年第4期17-19,共3页
The Food Industry
