In this paper. the main processing technology of kiwifruit dry wine was studied. The enological characteristics of kiwifruit. sensory and physicochemical standards of the dry wine were also discussed.
研究了猕猴桃干酒的生产工艺和关键工艺措施，并对猕猴桃酿酒适应性和猕猴桃干酒理化指标进行了探讨。
All of the physicochemical and microbial index of the products accorded with the national standards.
产品的理化和微生物指标均符合国家标准。
The processing practice shows that the Refreshing Tea made in accordance with the technology conforms to the national and enterprise standards in physicochemical and sanitary indexes.
生产实践表明，按此工艺流程生产加工的凉茶，其各项理化、卫生指标均符合国家和企业标准。
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