Study on Characteristics of Grape Wine
碩士 === 國立屏東科技大學 === 食品科學系 === 91 === The purposes of present study were to brew wine by screening Saccharomyces sp. and isolating Aspergillus sp. to reduce the astringency taste in wine. Then, investigate parametric optimization of extracellular tannase from Aspergillus sp. Parameters observation...
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| Language: | zh-TW |
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2003
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| Online Access: | http://ndltd.ncl.edu.tw/handle/20262548539506078251 |