The fermentation conditions of Chaenomeles speciosa S. Nakai wine were optimized by orthogonal experiments.
采用正交实验法对中井木瓜酒的发酵条件进行优化。
This study used Chaenomeles lagenaria koidz as raw material and angel instant active dry yeast as strain to produce Chaenomeles lagenaria koidz fruit wine.
以云南药木瓜为原料，安琪高活性干酵母为菌种，采用液态深层发酵酿制木瓜果酒。
The chief fermentation conditions of Chaenomeles speciosa S. Nakai wine were optimized by orthogonal experiments.
对宣木瓜酒主发酵条件采用了正交实验法进行优化。
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