Effect of Different Saccharomyces cerevisiae on Jun-Jujube Wine Fermentation Characteristics(不同酿酒酵母对骏枣果酒发酵特性的影响)

In order to study the effects of different yeasts on the fermentation characteristics of Jun-jujube wine, the changes of physicochemical indexes and antioxidant capacities of different kinds of Jun-jujube wine fermented by four Saccharomyces cerevisiae strains (BO213, EC1118, FX10 and RV002) during...

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Detalhes bibliográficos

Principais autores:	ZOU Bo(邹波), XU Yujuan(徐玉娟), XIAO Gengsheng(肖更生), WU Jijun(吴继军), YU Yuanshan(余元善), TANG Daobang(唐道邦), WEN Jing(温靖)
Formato:	Artigo
Idioma:	Chinês
Publicado em:	Beijing Technology and Business University 2019-04-01
coleção:	Shipin kexue jishu xuebao
Assuntos:	saccharomyces cerevisiae(酿酒酵母) jun-jujube( 骏枣) antioxidant( 抗氧化) methanol( 甲醇) fusel oil
Acesso em linha:	https://www.btbuspxb.com/spkxjsxb/article/pdf/20190210
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