cerevisia

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.

摘要综述了利物理技术分别对新酒和新醋进行人工催陈，对发酵食品进行菌消毒，对酿酒酵母菌进行人工诱变。