71-81 2000 14-43 14 26 Brix 18 Brix 22 Brix 210 mg/l 233 mg/l (NH 4 ) 2 HPO 3 1g/l 71
1. 2. Saccharomyces cerevisiae(ccrc 208582086621800 21822 ) Y7 5 ( ) () 22 Brix ( 1g 0.5g 0.25g/L) (CCRC20858208662180021822Y7) 2025 40 vol () 14 18 22 26 30 Brix 72
71-81 2000 (CCRC21822) () N105 P116.5N210 P116.5N210 P233N315 P349.5N420 P233 mg/l NOPO 6 (0511.52 g/l) 5 (22 Brix) 14 43 40% vol CCRC21800CCRC21822Y7 14 CCRC20858 43 5 73
1418222630 Brix 7580 Brix 1436 26 Brix 62% 22 26 Brix 22 Brix 1985 2124% 22 Brix 74
71-81 2000 N0 N105N210N315N420 mg/l P0P115P233 mg/l 6 NP 6 2.5 Brix, NP N 210mg/l 14 Brix 210mg/l 116.5 mg/l 233 mg/l 0.2 Brix 233 mg/l Morse and Steinkraus (1971) (3.785 ) 18.9g 4.65g (K3PO4)1.9g 0.7g (pepton) 100mg 200mg B1 20mg 10mg 7.5 B6 1mg 0.05mg (1985) 1g 0.5mg 2g 50ml Karuwanna et al (1993) 75
2024 Brix NH 4 2 HPO 3 ) 1 1985 3:4-4 1993 4:8-10 1985 - p35-52 1988 11:26-28 1990 5(3):1-7 1985 PP74 1985 3:1-4 1988 11:29-30 Adam, B. 1987. Mead. Honeybee science 8(3):134-139. 76
71-81 2000 Karuwanna, P., V. Surojanamathakul, N. Sarikaputi. and R. Sanguandeekul.1993. Thai honey wines with natural floral flavors. Asian apiculture.p308-315. Wicwas press USA. 77
O 2 ) (S 20-24 Brix ( 20-30 ) () ( ) B r i x 0 2 4 6 8 10 12 14 16 18 20 22 24 26 28 30 32 34 36 38 40 42 78
71-81 2000 % G CCRC 20858 43 14.0 8.5 H CCRC 20866 27 12.5 11.5 I CCRC 21800 14 13.5 12.5 J CCRC 21822 14 13.5 13.0 7 Y7 14 13.5 13.5 J CCRC(21822) * 24 10.3 9.0 (Brix) () (Brix) (%) 14 14 9.5 68 18 18 11.5 64 22 26 14.0 64 26 28 16.0 62 30 36 16.1 52 CCRC 21822 NP (mg/l) () (Brix) N 1 P 1 N 105 P 116.5 20 12.9 N 2 P 1 N 210 P 116.5 22 13.8 N 2 P 2 N 210 P 233 18 14.0 N 3 P 3 N 315 P 349.5 18 14.0 N 4 P 2 N 420 P 233 18 14.4 N 0 P 0 N 0 P 0 26 10.4 79
NP (g/l) () (Brix) (mg/l) NP 0 26 10.4 N o P o NP 0.5 20 12.9 N 105 P 116.5 NP 1 18 14.0 N 210 P 233 NP 1.5 18 14.0 N 315 P 349.5 NP 2.0 18 14.0 N 420 P 466 80
B r i x 71-81 2000 N1P1 N2P2 N3P3 N4P2 26 22 24 20 18 16 B r i x 14 12 10 8 6 024 P1N2 P2N2 6 8 10 12 14 16 18 202224 81