Taking alcoholicity as the indicator, the effects of initial sugar content, initial pH, inoculum size and temperature on the fermentation of the wine were investigated.
以酒精度为指标，研究了初始糖度、初始酸度、接种量和发酵温度对凉薯果酒发酵的影响；
Taking alcoholicity as the indicator, the effects of initial sugar content, initial pH, inoculum size and temperature on the fermentation of the wine were investigated.
以酒精度为指标，研究了初始糖度、初始酸度、接种量和发酵温度对凉薯果酒发酵的影响；
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