The production techniques of high-quality wild sour jujube fruit wine with wild sour jujube as raw materials were investigated.
探讨以野生酸枣为原料开发研制高品质野生酸枣发酵酒的酿造工艺。
The extraction conditions, yeast addition level, clarifying conditions of wild sour jujube fermenting wine were studied by single factor test and orthogonal test.
通过单因素和正交试验对野生酸枣发酵酒的浸汁条件、酵母添加量、澄清条件等进行研究。
The extraction conditions, yeast addition level, clarifying conditions of wild sour jujube fermenting wine were studied by single factor test and orthogonal test.
通过单因素和正交试验对野生酸枣发酵酒的浸汁条件、酵母添加量、澄清条件等进行研究。
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