The fermenting properties of self-developed yeast and Angel yeast used for fruit wine were compared in normal temperature full fruit fermentation fresh strawberry as raw materials. 摘要以草莓鮮果為原料，常溫全果發(fā)酵，對自主開(kāi)發(fā)酵母與安琪果酒專(zhuān)用酵母的發(fā)酵特性進(jìn)行比較試驗。
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