Studies on the Making of Artificial. Noble Wine Report 2
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    Abstract:

    This artical studied the enology of artificial noble wine systcmatically. Experements showed that the noble-wine fermentation with the immobi-lized hypha of the Botrytis cinerca can finish in 24 hours, and the actlity of the imnobi-lized hypha was steady.

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Jin Qiron Gzhang Jimin Zhu Baoyong. Studies on the Making of Artificial. Noble Wine Report 2[J]. Journal of Food Science and Biotechnology,1990,9(2).

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