第一个国内干葡萄酒酵母成功地由质量生产

Ang pahayagan na ito (Intern Reporter na si Li Yuan, Correspondent Fu Wenting) kamakailan, ang unang domestic dry puting alak na katutubong saccharomyces cerevisiae nx16 strain na nilinang ni Liu Yanlin, isang koponan ng National Grape Industry Technology System Winemaking Microbial Scientist at Propesor ng Wine School of Northwest A & F University, Sa Loob Ng 17年，已被工业化并成功创建。迄今为止，这种压力在东欧煮了500吨以上的干葡萄酒。 This is the third local saccharomyces cerevisiae strain whose team has been breding and achieving industrialization after the first industrial application of two local yeasts in dry red wine in 2013. Since 2000, with the support of associated national projects, Liu Yanlin's team has been systematically completed the collection, reviewing and research yeast with more than 20,000 yeast areas with more than 20,000 yeast of yeast, strains, and acquired 316 genotypes of苏氏酵母ISIAE核心种质，为局部酵母的开发和应用奠定了坚实的基础。为了找到适合中国味道的干白酵母葡萄酒，刘亚林的团队在宁克斯晚期吉纳里葡萄园收集了成千上万的酵母菌来源。在研究压力和抗酿酒性的性能之后，预筛查发酵，小筛查测试重新筛查，中等测试和大规模劳动测试，并进行了飞行员和大规模的生产演示申请，以超过8年的速度在许多酒精喜欢的酒精中心。 Ningxia和Bohai Bay。它培养了中国的第一个酿酒酵母NX16菌株。今年，Angel Yeast Co，Ltd推出了专门针对NX16酵母市场的促销活动。 “目前，我们选择了29种当地酵母，并在酿酒中运营。我们将为未来的企业合作，以提高中国葡萄酒的整体质量，同时展示'微生物Terroir'O在萨里·萨里（Sari -Sari）和个人表达方面，当地酵母以及“中国风土和世界质量”。刘Yanlin说。