fruit wine

Development of Fruit Wine

火棘果发酵酒的研制

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.

Analysis on the quality results of national fruit wine and liqueur sampling

国家监督抽查果酒及露酒产品质量结果分析

The growth characteristics of Angel fruit wine yeast were studied.

对安琪果酒酵母生长特性进行了研究。

The fruit wine was nutritious and restorative, with low alcohol content.

该酒酒精度低,营养丰富, 具有饮用滋补双重作用.

Screening of Yeast for Orange Fruit Wine Production and Its Properties

柑橘酒酿造酵母的筛选及特性研究

Precipitation Mechanism of Imitation Fruit Wine& the Prevention Measures

配制果酒沉淀机理及预防对策

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.

Lunch was a feast of meat and vegetables, cheese, yoghurt and fruit, with unlimited wine

午餐很丰盛，有肉、蔬菜、奶酪、酸奶、水果，酒无限量供应。

Study on Liquid State Deep Fermented Chaenomeles lagenaria Koidz Fruit Wine

液态深层发酵型木瓜果酒的发酵工艺研究

Sulfur dioxide control in fruit wine had become an important research project in food safety.

果酒酿造中的二氧化硫控制是重要的食品安全研究课题.

Relationship between Activation Temperature of Dry Yeast and Fruit Wine Quality

干酵母活化温度与果酒品质的关系

Persimmon fruit wine was produced by 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.

Lunch was a feast of meat and vegetables, cheese, yoghurt and fruit, with unlimited wine.

午餐很丰盛，有肉、蔬菜、奶酪、酸奶、水果，酒无限量供应。

Study on clarification and color change of mulberry fruit wine

桑椹果酒澄清工艺及色度变化的研究

The Making-Wine Characteristics of Counter-Season Fruit on the Grapevines

雷司令葡萄反季果酿酒特性研究

Having fruit wine frequently is good for the health of the elderly.

老年人常喝些果酒对身体有益.

Discussion on the producing technology of fruit wine with Chinese chestnut

板栗果酒生产工艺的初步探讨

Development Prospect and Present Status of Healthcare Fruit Wine

果酒型保健酒的发展现状及发展前景

The new clarifying technique of dried red fruit wine was studied.

研究了干红沙棘果酒澄清工艺.

Activation Temperature of Dry Yeast and the Fermentation of Fruit Wine with Different Materials

干酵母活化温度与不同原料果酒的发酵

Present Condition and Developing Countermeasures of Fruit Wine Industry in China

浅谈我国目前果酒行业现状及发展对策

During fruit wine processing, the main fermentation technological conditions are the key factors.

在果酒生产中, 主发酵的工艺条件是关键.

Special wine includes low alcohol wine, fruit wine and health care wine etc.

特种黄酒包含低醇黄酒 、 果味黄酒和功能性保健黄酒等.

Study on Selection of Yeast for Kiwi-fruit Wine

猕猴桃酒用酵母的选育研究

Research on application of chitosan in clarification of strawberry fruit wine

壳聚糖在草莓果酒澄清中的应用研究

Analysis of Aroma Composition of Fruit Wine with Mixed Fermentation

混和发酵果酒香气物质成分分析

In Pursuit of Fruit Wine Industry Development with Practical and Realistic Attitude

求真、务实、谋求果酒业的发展

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。

Study on Production Techniques of Chinese Chestnut Fruit Wine

板栗果酒生产工艺研究