The main processes and parameters to improve the quality of Chinese jujube fermentation wine were studied.
研究了提高红枣发酵酒的质量的主要工艺和参数。
Low alcohol red bayberry wine made from red bayberry fermentation wine and its juice was studied in this paper.
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。
In this paper, the producing technology of fermentation wine with jujube which was produced with Linze jujube in Gansu Province was studied.
本文以甘肃省特产临泽小枣为原料，研究枣酒发酵生产工艺。
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。
White wine is the product of the fermentation of pure grape juice obtained from grapes by extraction from grapes.
白葡萄酒是从葡萄中提取纯葡萄汁发酵得到的产品。
They use lots of electricity—for chilling the juice during the fermentation process, as well as for crushing grapes and bottling wine.
酒厂消耗大量电能用于发酵过程中冷却汁液、葡萄榨压以及酒瓶封装。
This food additive is often used as an anti-fermentation agent to prevent bottled wine from turning into vinegar.
这是一种常作为防发酵成分添加在食品当中的药剂，有了它，瓶装红酒就不会发酵成瓶装醋了。
A portion of the blend went through malolactic fermentation, adding a silkiness and body to the wine.
一部分葡萄汁经历了乳酸发酵，增加了葡萄酒的柔滑感和浓郁度。
Residual sugar: sugar remaining in a wine after fermentation and once it is ready for bottling.
残余糖分：装瓶前经发酵后留在葡萄酒中的糖分。
With higher levels of sugar, alcohol will accumulate and inhibit the fermentation before the sugar can be completely used, thus producing a sweeter wine.
如果糖浓度很高，那么在糖被全部消耗之前，酒精就会积聚并抑制发酵，因此就会制成一种甜葡萄酒。
The taking of foam or Charmat Method is the second fermentation in autoclave that makes the wine sparkling, because of the carbon dioxide generated by the yeasts.
提取泡沫或罐式香槟法是在高压炉里的第二次发酵，能够使酒起泡沫，因为酵母产生了二氧化碳。
The wine underwent secondary fermentation in French and American oak barrels prior to bottling.
在装瓶之前，葡萄酒经过了法国及美国橡木桶的第二次发酵。
Based on the analysis of actual data of density during fermentation, the mathematic model of density changes during pink wine alcohol fermentation was established.
在分析桃红葡萄酒酒精发酵过程中密度实测数据的基础上，建立了桃红葡萄酒酒精发酵过程密度变化规律的数学模型。
Giving the definition of MFM and narrating particularly its application in the processing of beer and the manufacture, extraction, fermentation of rice wine, soy sauce.
叙述了微孔滤膜的概念，对微孔滤膜在啤酒工业、黄酒和酱油的生产、萃取发酵等方面的应用状况进行了较为详细的论述。
The change of organic acids in rice wine with the extension of fermentation time was studied.
研究了江米酒中有机酸的成分及其随发酵时间的变化。
The effects of different production methods (including steeping method and fermentation method) on the flavoring compositions in wolfberry wine were investigated.
研究浸泡法和发酵法制备的枸杞酒对枸杞酒香气成分的影响。
The influences of temperature, initiative acidity, and the addition amount of potassium propionate on reducing volatile acid in the fermentation of litchi wine were approached.
研究了荔枝酒发酵过程中温度、起始酸度以及添加丙酸钾量对减少挥发酸的影响。
The influences of temperature, initiative acidity, and the addition amount of potassium propionate on reducing volatile acid in the fermentation of litchi wine were approached.
研究了荔枝酒发酵过程中温度、起始酸度以及添加丙酸钾量对减少挥发酸的影响。
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