The deacidification of orange fruit wine was studied.
对高橙果酒的降酸技术进行了研究。
The fermentation techniques of pomegranate fruit wine were studied.
以成熟石榴汁为原料，对石榴果酒发酵工艺进行研究。
The spoilage of fruit wine included blue spoil age and brown spoilage.
果酒的破败病有蓝色破败病、棕色破败病。
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。
Fruit wine, full of strong aroma to the last drop, Bring you a sweet dream.
滴滴香浓的果汁酒，送您一个甜蜜的梦。
He will find neat bedrooms, true vegetarian food, enough fresh water or fruit wine.
人们在这里看到的是整洁的卧室、真正的素食、充足的淡水或果酒。
The new clarifying technique of dried red Sea buckthorns fruit wine was studied.
研究了干红沙棘果酒澄清工艺。
High total acids content in dry waxberry fruit wine would deteriorate wine quality.
干型杨梅果酒的总酸含量影响酒的质量。
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 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。
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。
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。
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。
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。
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