研究了红曲杨梅果酒的酿制工艺。
The brewing technology of monascus waxberry wine was studied.
对杨梅果酒降酸技术进行了研究。
对杨梅果酒降酸技术进行了研究。
干型杨梅果酒的总酸含量影响酒的质量。
High total acids content in dry waxberry fruit wine would deteriorate wine quality.
干型杨梅果酒的总酸含量影响酒的质量。
Study on application of saccharified technology to the brewing technology of waxberry wine. ;
杨梅发酵酒和杨梅清果汁经复配制成低度杨梅果酒。
Low alcohol red bayberry wine made from red bayberry fermentation wine and its juice was studied in this paper.
含酸量较高的杨梅原汁比较适合酿造半干红型的杨梅果酒。
The red bayberry juice with high acid content is fit for brewing semi-dry red wine.
含酸量较高的杨梅原汁比较适合酿造半干红型的杨梅果酒。
Low alcohol red bayberry wine made from red bayberry fermentation wine and its juice was studied in this paper.
最后得到了色泽鲜艳、品质上乘且具有保健功能的杨梅果酒。
Finally, the waxberry wine with bright color, high quality and the function of health protection was ob...
研究确定了杨梅干酒、甜酒酒体稳定时的澄清度和壳聚糖下胶量，并分析了果酒主要理化成分的变化。
The clarified degree of waxberry wine and the dosage of chitosan were determined when the dry or sweet wine were stability, the changes of main compositions were also analyzed.
杨梅酒是以新鲜杨梅为原料，经破碎、压榨、 发酵、陈酿精制而成的果酒。
The red bayberry wine is a fruit wine that is brewed with the fresh red bayberry processed well through breaking, pressing, fermenting and aging.
杨梅酒是以新鲜杨梅为原料，经破碎、压榨、 发酵、陈酿精制而成的果酒。
The red bayberry wine is a fruit wine that is brewed with the fresh red bayberry processed well through breaking, pressing, fermenting and aging.
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