Accelerating the aging of new wine and new vinegar, sterilizing fermented foods and mutagenizing Saccharomyces cerevisia by modern physical technology were reviewed in this paper. 摘要綜述了利用現代物理技術(shù)分別對新酒和新醋進(jìn)行人工催陳，對發(fā)酵食品進(jìn)行滅菌消毒，對釀酒酵母菌進(jìn)行人工誘變。
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