2005•Xibei nongye xuebaoRequires access
Study on the Screening of Yeasts for Brewing Mulberry Wine
Shi Qing-long
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Abstract
The fermentative quality of fruit wine largely depends on the characteristics of yeast,using type 2 of Shaanxi red mulberry as raw material,four varieties of brewing yeasts were chosen to undertake fermentation experiments under the temperature 15～20℃, through comparisons of fermentation capacity, fermentation characteristics and quality of the mulberry wine, France KD active dry yeast was chosen as the best variety for mulberry wine.