摘要
介绍了酿酒酵母菌研究的基础和选育酿酒酵母的主要考虑因素,分析了各种菌种选育技术的优缺点,对国内外该领域的研究进展状况及各种育种方法的实际应用进行了综述,对我国未来葡萄酒酿酒酵母的选育及应用进行了展望。
This paper offered an introduction to basis of Saccharomyces cerevisiae study and the main characteristics considered in wine yeasts selection,analyzed the benefits and disadvantages of different wine yeasts selection and improvement techniques,reviewed worldwide development of the research and applications of various wine yeasts selection techniques,expected the researchful direction and application of indigenous wine yeasts in China.
出处
《食品研究与开发》
CAS
北大核心
2011年第9期171-175,共5页
Food Research and Development
基金
天津农学院科学研究发展基金(2008N001)
关键词
酿酒酵母
选育
葡萄酒
wine yeast
selection
Saccharomyces cerevisiae
