This experiment chooses hawthorn, apple, grape as raw material, using the acetic acid germ ferment to produce the fruit acid.

本实验选用山楂，苹果，葡萄为基础原料，通过醋酸菌的发酵产生果酸。

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Using raspberry as the raw material and grape wine active dry yeast as starter, raspberry wine was produced by submerged fermentation.

以树莓为主要原料，葡萄酒活性干酵母为发酵菌种，采用液态深层发酵技术酿造树莓果酒。

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