研究、分析补糖、补酸对桃子发酵酒和蒸馏酒中主成分的影响，为设计桃子蒸馏酒生产工艺提供理论依据。

To provide the bases for technique of peach tequila , we have studied and analyzed that fill sugar and acid has effect on components of peach tequila as well as vino .

youdao

研究、分析补糖、补酸对桃子发酵酒和蒸馏酒中主成分的影响，为设计桃子蒸馏酒生产工艺提供理论依据。

To provide the bases for technique of peach tequila , we have studied and analyzed that fill sugar and acid has effect on components of peach tequila as well as vino .

youdao