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- The major products are litchi fruit wine of Red Chinese series and litchi fruit wine of The Most Appetizing Litchi in the world. 产品采用微生物低温发酵生物工程技术酿造，创造了“果酒的奇迹”，具有“生命的价值”。
- The reasons of low free SO2 content in litchi fruit wine were investigated in this paper and the addition of N source nutritions to increase free SO2 content was also studied. 本文探讨了荔枝酒中游离SO2偏低的原因,并研究了通过添加N源营养素来增加游离SO2的含量。
- litchi fruit wine 荔枝酒
- 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。
- Keyword:umbilicus orange, fruit wine, umbilicus orange wine, yeast. 关键词:赣南脐橙;果酒;脐橙干酒;酵母.
- 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。
- The effect of cellulase,hemicellulase and pectinase on litchi fruit pulp liquefaction was studied. 研究了纤维素酶、半纤维素酶、果胶酶对荔枝果肉的液化效果。
- Abstract: The effect of cellulase，hemicellulase and pectinase on litchi fruit pulp liquefaction was studied. 摘要： 研究了纤维素酶、半纤维素酶、果胶酶对荔枝果肉的液化效果。
- 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 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。
- Jiang Y M,Fu J R.Inhibition of polyphenol oxidase and the browning control of litchi fruit by glutathione and citric acid[J]. 郑校先戚晓玉等.;乌贼墨中多酚氧化酶的分离及纯化[J]
- The control of volatile acids content has always been a technical problem in the brewing of litchi fruit wine.The fermentation process would produce excess volatile acids. 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。
- 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。
- 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。
- 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。
- The determined results showed that fermented persimmon wine is a health fruit wine with very high nutritive value. 测定结果表明柿子发酵果酒含有丰富的营养成分,是一种具有极高营养学价值的保健果酒。
- The importance of brewing kiwi fruit wine by fermentating kiwi fruit was discussed in this paper. 论述了以猕猴桃为原料进行发酵酿酒的意义,介绍了猕猴桃酒的生产工艺及其关键技术问题。
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- 深远海浮式风电平台 - deep-sea floating wind power platform
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- 京雄高速公路 - Beijing-Xiongan expressway
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- 农业及相关产业增加值 - the added value of agriculture and related industries
