通过单因素和正交试验对野生酸枣发酵酒的浸汁条件、酵母添加量、澄清条件等进行研究。
The extraction conditions, yeast addition level, clarifying conditions of wild sour jujube fermenting wine were studied by single factor test and orthogonal test.
用对比试验及正交试验确定了芦笋沙棘胡萝卜混合果蔬汁饮料的果蔬汁澄清条件及生产配方。
An optimum juice clarifying technique and formula of mixing Asparagus, Hippophae and carrot fruit-vegetable mixing beverage was determined by contrast experiment and orthogonal design.
通过单因素试验对绿茶酒的浸汁条件、酵母添加量、澄清条件等进行研究，得出了制备绿茶酒的最佳工艺。
The extraction conditions, yeast inoculum and clarifying conditions of green tea wine were studied by single factor test. The optimum technical conditions were obtained.
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