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. ;
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。
The red bayberry juice with high acid content is fit for brewing semi-dry red wine.
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