The process technology for making apple vinegar by superficial fermentation and its beverage with the raw material of Fushi apple was studied.
该研究以富士苹果为原料，探讨表面发酵法苹果醋的生产及其饮料的研制工艺。
A fruit vinegar beverage was made from apple-pear by alcoholic fermentation, acetic acid fermentation and formulation.
以苹果梨为原料，经过酒精发酵、醋酸发酵和调配等工艺，研制出苹果梨果醋饮料。
The fruit of Rosa laevigata Michx and Pyracantha fortuneana were used to produce a health vinegar beverage through alcoholic fermentation and acetic acid fermentation.
以金樱子果、火棘果为原料，经过酒精发酵和醋酸发酵生产保健醋饮料。
The technology for the acetic acid fermentation of by-beer and the formula for vinegar beverage are studied.
研究了废啤酒醋酸发酵的工艺及醋饮料的配方。
The apricot vinegar beverage was produced by alcohol fermentation and acetic fermentation using maize and dregs of apricot concentrated pulp as raw materials.
以玉米、杏浓缩浆渣为主要原料，研制风味独特的杏果醋饮料。
The apricot vinegar beverage was produced by alcohol fermentation and acetic fermentation using maize and dregs of apricot concentrated pulp as raw materials.
以玉米、杏浓缩浆渣为主要原料，研制风味独特的杏果醋饮料。
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