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《Liquor-making Science & Technology》 2001-04
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Application of Wine Yeast Activator In Wine-making

LI ji-ming(Center of Science and Technology,Zhangyu Group Company Ltd.,Yantai,Shandong 264001,China)  
A new type of wine yeast activator was developed.This product has effects on promoting wine yeast to reproduce and increasing yeast population.So it could ferment red and white wine to full dryness,and accelerate sluggish wine to ferment again.The finished wine had better quality than the controll.
【CateGory Index】: TS262.6;;TS261.4
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【References】
Chinese Journal Full-text Database 6 Hits
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【Co-references】
Chinese Journal Full-text Database 10 Hits
1 XIA Yanqiu1,ZHU Qiang2 (1. College of Biology and Technology, Yangzhou University, Yangzhou 225009, China; 2. Dept. of Food Engineering, Huaihai Institute of Technology, Lianyungang 222005, China);A Study on the Effect of Phytic Acid on the Preservation of Common Cattaic[J];JOURNAL OF HUAIHAI INSTITUTE OF TECHNOLOGY;2003-01
2 ZHANG Suhua1, ZHU Qiang1, XIA Yanqiu1, ZHANG Yingyuan2, ZHAO Jinxue2 (1. Dept of Food Sci, Agric Coll, Yangzhou Univ, Yangzhou 225009, China; 2. Tea Fruit Place of Meiyuan of Wuxi City in Jiangsu Province, Wuxi 214062, China; 3. Fruit Forest Place of Wuxi City in Jiangsu Province, Wuxi 214060, China);FILTRATION AND APPLICATION OF NATURAL PRESERVATIVES IN TYPHA LATIFOLIA PRESERVATION[J];Journal of Yandzhou University;2002-04
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【Secondary References】
Chinese Journal Full-text Database 10 Hits
1 Xia Yan-qiu1,Wang Zhi-jun1 , Zhu Qiang2, Shen Yan3 (1. College of Bioscience and Biotechnology, Yangzhou University, Yangzhou 225009) (2. Huaihai institute of Technology, Lianyungang 222005) (3. College of agriculture, Yangzhou University, Yangzhou 225009);Studies on Phytic Acid in Rice Wine[J];Guangzhou Food Science and Technology;2004-01
2 TAN Shu-ming1,SHEN Shi-xuan2 and DING Zhu-hong2(1.Chemical Engineering College of Guizhou University,Guiyang 550003;2.Life Science College of Guizhou University,Guiyang,Guizhou 550025,China);Study on Processing Techniques of Rosa Roxburghii Tratt Dry Wine[J];Liquor-Making Science & Technology;2006-08
3 Li Su-qing1 ,Qin Wen1, Duan Xiao-yu2 ,Fan Gao-qiong3 (1Food Science Department, Sichuan Agricultural University, Ya'an 625014, Sichuan 2 Dujiangyan college, Sichuan Agricultural University, Chengdu 611830, Sichuan 3 Agronomy college, Sichuan Agricultural University, Ya'an 625014, Sichuan);Filtration of Combination of Fresh and Color Preservation in Fresh-cut Gynura divaricata(L.) DC. and Effects on Physiological Indices[J];Sichuan Food and Fermentation;2008-04
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5 DING Zhu-hong,TAN Shu-ming,WU Jia-qi,WANG Zhun-sheng,MU Xian-hai (College of Life Sciences, Guizhou University, Guiyang 550025, China);Study on Effects of Phytic Acid on Yeast Growth and Fermentation of Rosa roxburghii Tratt Wine[J];Food Science;2006-04
6 CHEN Wen-xue1,2,HU Yue-ying2,LIN Jun-fang1,LI Cong-fa2,3 (1. College of Food Science and Technology,South China Agricultural University,Guangzhou 510640,China ; 2. College of Food Science and Technology,Hainan University,Haikou 570028,China; 3. Chinese Academy of Tropical Agricultural Sciences,Danzhou 571737,China);Optimizing the Brewing Technology of Pineapple Wine[J];Food Science;2010-19
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8 Wu Peng1 Tian Jichun2 Wang Fengcheng3 (College of Food Science and Engineering,Shandong Agricultural University1,Taian 271018) (Agronomy,Shandong Agricultural University2,Taian 271018) (Food College,He nanUniversity of Technology3,Zhengzhou 450052);Present Situation and Aplication of Phytic Acid in Cereal[J];Journal of the Chinese Cereals and Oils Association;2009-03
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10 CAO Li1,2, WANG Xiaoqin1,2, LI Caixia1,2, HAO Junyuan1,2, ZHANG Fengxi1 (1. Department of Life Science and Engineering, Hexi University, Zhangye 734000, China; 2. Institute of Ecology, Hexi University, Zhangye 734000, China);Ultraviolet radiation mutagenesis of Saccharomyces cerevisiae and properties of mutant strains[J];China Brewing;2009-10
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