The pigment can be widely used in fruit wine, sweets, beverage and jelly.
可广泛使用于果酒、糖果、汽水、饮料、甜果冻等食品。
The mixed juice of pumpkin, lycium and aloe was used to produce complex fruit wine.
以南瓜、枸杞、芦荟三种汁液为原料生产复合果酒。
The effects of fruit wine constituents on MLF were investigated by manual simulation.
本研究采用人工模拟果酒，研究果酒成分对MLF的影响。
The total phenol content in cherry fruit wine was measured by Folin-Ciocalteu method.
使用福林酚法测定樱桃酒的总酚含量。
The effects of some commonly-used fruit wine clarifiers including pectase, SO2, glutin and PVPP etc.
研究了果胶酶、SO 2、明胶、PVPP、皂土等常用果酒澄清剂对荔枝酒色、香、味、风味的影响。
Cider, which is fermented with pure apple juice by using abundant apple resource, belongs to fruit wine.
利用丰富的苹果原料，全汁发酵而成的苹果酒，属果酒。
It is worthy of applying to study the volatile flavor substances at high boiling point in kiwi fruit wine.
本方法对于猕猴桃酒中高沸点挥发性风味物质研究具有重要的应用价值。
Most content of volatile acids is acetic acid, which could seriously deteriorate litchi fruit wine quality.
挥发酸中绝大部分是醋酸，严重影响了荔枝酒的质量。
The control of volatile acids content has always been a technical problem in the brewing of litchi fruit wine.
在荔枝酒的生产过程中，挥发酸的控制是一个技术瓶颈，发酵过程易造成荔枝果酒挥发酸超标。
Persimmon fruit wine was produced by single yeast strain solid fermentation with sweet persimmon as raw materials.
以甜柿为原料，采用酵母菌固态发酵法生产柿子果酒。
The sensory quality of dried red Sea buckthorns fruit wine was influenced by its turbid state caused from colloidal granule.
沙棘汁由于含有多种胶体微粒而呈浑浊态，影响其感官品质。
In the dark conditions, the addition of citric acid could improve the stability of Perilla pigment in green plum fruit wine.
在避光条件下，添加柠檬酸能提高紫苏色素在青梅酒中的稳定性。
The production techniques of high-quality wild sour jujube fruit wine with wild sour jujube as raw materials were investigated.
探讨以野生酸枣为原料开发研制高品质野生酸枣发酵酒的酿造工艺。
Chinese wine has many varieties, including white spirit, Shaoxing wine, fruit wine, beer, medicinal liquor and makes-up-wine roughly.
中国酒大体上可以分为白酒、黄酒、果酒、啤酒、药酒和配制酒。
The production techniques of red juice orange fruit wine were as follows: red juice orange peeled off the skin for juice extraction, then 0.
通过研究，确定血橙果酒的生产工艺，为：血橙去皮榨汁后加入0。
The strain could be directly applied to produce characteristic sea buckthorn fruit wine by fermentation with sea buckthorn fruit as essentials.
该菌株可以直接利用沙棘果为原料，发酵生产特色沙棘果酒。
As for fruit millet wine, there is the mixture of fruit wine and millet wine, brewing with fruit juice and the mixture of fruit juice and spice.
果味型黄酒生产工艺有果酒和黄酒配兑、果汁为原料酿制、果汁和香料配制。
The red bayberry wine is a fruit wine that is brewed with the fresh red bayberry processed well through breaking, pressing, fermenting and aging.
杨梅酒是以新鲜杨梅为原料，经破碎、压榨、 发酵、陈酿精制而成的果酒。
This paper analyzed the fermentation conditions impacting on the quality of litchi fruit wine, and determined the litchi wine fermentation technology.
分析发酵条件对荔枝果酒品质的影响，确定荔枝果酒的发酵工艺。
The breeding methods of fruit wine yeast nowadays cover mutation breeding, cross breeding, protoplast fusion, and genetic cloning and transformation etc.
现代育种手段进行果酒酵母的选育方法有诱变育种、杂交育种、原生质体融合、基因克隆和转化等技术。
The fermentation process of Ponkan fruit wine was studied with Ponkan juice and highly-active dry yeast used as the raw material and culture, respectively.
以椪柑果汁为主要原料，酿酒高活性干酵母为发酵菌种，研究了椪柑果酒的发酵工艺。
This study used Chaenomeles lagenaria koidz as raw material and angel instant active dry yeast as strain to produce Chaenomeles lagenaria koidz fruit wine.
以云南药木瓜为原料，安琪高活性干酵母为菌种，采用液态深层发酵酿制木瓜果酒。
The article introduced the production craft of fruit wine, the product is not only a high nutritional value and flavor unique, but also has some health effects.
研究采用青梅生产保健酒的意义与工艺流程。该产品不仅营养价值高，风味独特，而且还具有一定的保健作用。
Article 2 alcoholic products in terms of these Regulations include spirit, yellow rice wine, beer, fruit wine, cocktail, food alcohol and other alcoholic products.
第二条本条例所称酒类包括白酒、黄酒、啤酒、果酒、配制酒、食用酒精等酒类产品。
Tax collection scope covers bran spirit, spirits made with the raw materials, indigenous sweet wine, reproduction wine, fruit wine, sparkling wine and medicinal liquor.
其征收范围包括糠麸白酒、其他原料白酒、土甜酒、复制酒、果木酒、汽酒、药酒等等。
The control of volatile acids content has always been a technical problem in the brewing of litchi fruit wine. The fermentation process would produce excess volatile acids.
在荔枝酒的生产过程中，挥发酸的控制是一个技术瓶颈，发酵过程易造成荔枝果酒挥发酸超标。
This machine has already been widely used in the industries such as spirit, fruit wine, low-degree wine, rice wine, beverage, water treatment, etc. and has won good comments.
该机已在白酒、果酒、低度酒、黄酒、饮料、水处理等行业广泛应用，并获得好评。
The results indicated that cherry fruit wine had a strong antioxidation activity and total phenol content was positively related to free radicals scavenging effects of cherry fruit wine.
结果表明，樱桃酒具有较强的抗氧化性，樱桃酒清除自由基能力与总酚的含量呈正比。
The results indicated that cherry fruit wine had a strong antioxidation activity and total phenol content was positively related to free radicals scavenging effects of cherry fruit wine.
结果表明，樱桃酒具有较强的抗氧化性，樱桃酒清除自由基能力与总酚的含量呈正比。
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