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- W2380526434 abstract "We had undertaken the research on the application of active dry yeast (ADY) in the fermentation of residual lees of yellow rice wine and determined the optimal operational line for ADY instead of conventional yeast wine and the adequate use quantity of ADY. As a result, wine yield had increased by 2.11 %. And the perennial application also indicated that the product wine was stable in quality and economic profits had increased evidently. (Tran.by YUE Yang)" @default.
- W2380526434 created "2016-06-24" @default.
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- W2380526434 date "2002-01-01" @default.
- W2380526434 modified "2023-09-28" @default.
- W2380526434 title "Research Report on the Application of ADY in the Fermentation of Residual Lees of Yellow Rice Wine" @default.
- W2380526434 hasPublicationYear "2002" @default.
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