The brewing technology of monascus waxberry wine was studied.
研究了红曲杨梅果酒的酿制工艺。
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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