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Effect of Alcoholic Fermentation on the Stability of Purple Sweet Potato Anthocyanins
anthocyanin purple sweet potato alcoholic fermentation
2009/6/17
Anthocyanin pigments (AN) extracted and purified from purple sweet potatoes (Yamagawamurasaki and Kankei 55) were studied for stability during alcoholic fermentation. The fermentation was continued fo...
The Effect of DL-Malic Acid on the Metabolism of L-Malic Acid during Wine Alcoholic Fermentation
D-malic acid DL-malic acid L-malic acid
2009/3/20
Insufficient wine acidity can affect wine quality and stability. To,overcome this problem, DL-malic acid can be added to the grape juice prior to fermentation. We have investigated the effect of DL-ma...