It puts special emphasis on the studying of fusion between Sacchizosaccharomyce Pombe and Saccharomyce bayanns in our laboratory, which is used to reduce acids in wine.

• 着重介绍了本研究室以粟酒裂殖酵母与葡萄酒酵母为出发菌株,采用原生质体融合技术进行生物降酸的研究进展。