商业酵母在葡萄酒工业化生产中的定殖情况分析

孙悦,杨慧敏,何荣荣,张军翔

Implantation and Persistence of Inoculated Active Dry Yeast in Industrial Wine Fermentations

SUN Yue,YANG HuiMin,HE RongRong,ZHANG JunXiang

图3 接种BDX、XR、FR和FX10发酵中不同酿酒酵母菌株数量动态变化 A：接种BDX的发酵;B：接种XR的发酵;C：接种FR的发酵;D：接种FX10的发酵

Fig. 3 Dynamics changes of different S. cerevisiae strains during inoculated fermentation of BDX, XR, FR and FX10 A: Inoculated with BDX; B: Inoculated with XR; C: Inoculated with FR; D: Inoculated with FX10