| yeast |
Important microorganisms that cause fermentation by converting sugar to alcohol. Without yeast, the world would lack wine, beer and most bread.
출처: www.eosvintage.com/glossary.html
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| yeast |
The various microorganisms that cause fermentation. Wild yeast is naturally present on grape skins, but cultivated yeast is generally used to control fermentation more carefully. Current strains allow winemakers to control different factors from flavor to dryness of the wine.
출처: winenosenews.tripod.com/frames/wineterms.html
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| yeast |
Promotes fermentation of grape juice. The 'dust' on a grape, known as the 'bloom' is wild yeast. Most wine makers prefer to use their own yeast strains.
출처: www.allhlwines.com/glossary.html
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| yeast artificial c. |
a DNA segment, containing up to 1000 kilobase pairs and having a centromere and telomere, introduced into the yeast Saccharomyces cerevisiae; it allows the cloning and isolation of much larger DNA segments than is possible using bacterial cloning.
출처: www.mercksource.com/pp/us/cns/cns_health_library.j...
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| yeast e. |
a powder prepared from a water-soluble, peptonelike derivative of yeast cells; see also yeast extract agar, under culture medium.
출처: www.mercksource.com/pp/us/cns/cns_health_library.j...
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