|Table of Contents|

Research Progress in Breeding Fruity Type Wine Yeast(PDF)

《北方园艺》[ISSN:1001-0009/CN:23-1247/S]

Issue:
2015年23
Page:
185-188
Research Field:
Publishing date:

Info

Title:
Research Progress in Breeding Fruity Type Wine Yeast
Author(s):
JIANG Kaikai1QIN Weishuai2TIAN Dong3MIAO Liping1ZHAO Xinjie1
(1.Key Laboratory of Microbial Engineering in Shandong Province,Institute of Biological Engineering,Qilu University of Technology,Jinan,Shandong 250353;2.College of Biological and Brewing Engineering,Taishan University,Tai’an,Shandong 271021;3.Tsingtao Brewery (Jinan) Co.Ltd.,Jinan,Shandong 250104)
Keywords:
esterswine aromafruity type wine yeastgenetic engineering
PACS:
-
DOI:
10.11937/bfyy.201523051
Abstract:
Esters were main components influencing wine aroma,ester content was relatively high in wine by using fruity type yeast,improving the aroma quality of wine.Therefore,it is important to breed fruity type wine yeast.In this paper,5 different breeding techniques,especially the genetic engineering breeding,were overviewed about breeding of fruity type yeast domestic and abroad,this paper provided reference for breeding fruit type wine yeast in the future.

References:

 

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Last Update: 2016-01-18