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葡萄酒酵母
葡萄酒菌
酵母活化保护剂与发酵营养剂
非活性酵母专业产品
果胶酶
脱乙酰甲壳素
Selected by the Geishenheim Institute, Germany
菌种Saccharomyces cerevisiae cerevisiae
竞争因素敏感的
发酵速度中
启酵迟滞期非常短
氮源需求中
酒精耐受度16 %
二氧化硫产出低
最高温度15 °C
最低温度8 °C
起反应加氧低
乙醛产出低
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