The brewing technology of monascus waxberry wine was studied.
研究了红曲杨梅果酒的酿制工艺。
Each bottle of wine spent Chile unique brewing process produced.
每瓶葡萄酒都是用智利独特的酿造工艺制作而成。
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。
But the tin wine brewing equipment is expensive and difficult to popularize.
而锡质酿酒设备又由于价格昂贵，难于普及。
Study on application of saccharified technology to the brewing technology of waxberry wine. ;
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. ;
干型杨梅果酒的总酸含量影响酒的质量。
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