对杨梅果酒降酸技术进行了研究。

Deacidification on waxberry wine was studied.

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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.

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对杨梅果酒降酸技术进行了研究。

Research on technology improvemen of health bayberry wine;

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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. ;

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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. ;

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