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- The brewing techniques of loquat fruit wine were studied and the effects of different fermentation temperature and sugar content on wine quality were also analyzed. 摘要以龙泉枇杷为原料研究批把果酒生产工艺,考察不同发酵温度、糖浓度对果酒质量的影响。
- Keywords loquat fruit wine;clarification;stability; 枇杷果酒;澄清;稳定性;
- Study on the Brewing Techniques of Loquat Fruit Wine 枇杷果酒酿造工艺研究
- Loquat fruit wine 枇杷果酒
- Keyword:umbilicus orange, fruit wine, umbilicus orange wine, yeast. 关键词:赣南脐橙;果酒;脐橙干酒;酵母.
- He brought a box of loquat fruits for me. 他还带了一盒枇杷给我,
- The deacidification of orange fruit wine was studied. 对高橙果酒的降酸技术进行了研究。
- 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。
- Application of Silkworm Cocoons for Storage of Loquat Fruit Eriobotrya japonica Lindl. 蚕茧在枇杷保鲜中的应用研究。
- 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。
- The influences of various kinds of bags in the different areas on the loquat fruit shape and quality were studied. 摘要本试验目的乃研究枇杷由于栽培地区及套袋种类不同,对于果实形状及品质所产生的影响。
- The spoilage of fruit wine includ-ed blue spoil age and brown spoilage. 果酒的破败病有蓝色破败病、棕色破败病。
- Effect of Hypobaric Storage on Physiological and Quality Attributes of Loquat Fruit. 郜海燕 陈杭君 陈文煊 杨剑婷 宋丽丽 蒋跃明 郑永华.
- The results showed that fruit bagging improved the surface lightness of loquat fruit. 结果表明,套袋能提高果实表面的明亮度。
- Three varieties (Baisa, Jiajiao and Dahongpao) of loquat fruit cultivated largely at Tangxi, Yuhang County, Zhejiang Province were used in this study. 对浙江余杭塘栖主栽的3个枇杷品种(大红袍,夹脚和白砂)果实采后膜透性、呼吸强度、乙烯产生及果实的耐贮性作了初步研究。
- Chinese wine has many varieties,including white spirit,Shaoxing wine,fruit wine,beer,and medicinal liquor . 中国酒大体上可以分为白酒、黄酒、果酒、啤酒、和药酒。
- This fruit wine, every drop of which is full of strong aroma, will Bring you a sweet dream. 滴滴香浓的果汁酒,送您一个甜蜜的梦。
- 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。
- A richly fruited wine displaying raspberry, mineral and berry aromas. 此酒果味丰富,蕴含树莓、矿物质与浆果芬芳。
- Fruit wine is made by getting rid of core ,tattering ,squeezing and brewing with flesh litchi as its raw material . 以优质新鲜荔枝为原料,经去皮、去核、破碎、压榨、发酵,陈酿精制而成的果酒。