Using the selected technical condition , we can produce the good peach tequila with flavour of fruit aroma .

以优选的发酵、蒸馏和陈酿的工艺条件，可以酿成果香、酒香幽雅、醇和、协调，典型性强的桃子蒸馏酒。

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To provide the bases for technique of peach tequila , we have studied and analyzed that fill sugar and acid has effect on components of peach tequila as well as vino .

研究、分析补糖、补酸对桃子发酵酒和蒸馏酒中主成分的影响，为设计桃子蒸馏酒生产工艺提供理论依据。

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