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- guava fruit wine 番石榴果酒
- Refrigerationcould extend the storing period of guava fruit affectively. 冷藏可有效延长珍珠番石榴的贮藏期。
- 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。
- Fig. 6. Inoculum density in relation to disease index of Pestalotia rot of guava fruit. 图六、接种源浓度与番石榴疮痂病发病的关系。
- 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。
- Our “Lipai” brand natural coconut milk and guava fruit are extracted from superior natural coco and guava with scientific methods. “力牌”天然椰子汁更是经过长时间的市场实践证明，已在市场上得到了广大消费者的认同。
- 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。
- Lngredients: made with fresh Guava fruit cut into cubes and roasted with high heat, No preservatives or artificial colorings are added. 本产品主要成份是纯新鲜番石榴果，经机械切粒后烘干，加上高温烘焙及科学处理制成，不含任何防腐及任何素。
- 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。
- 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。
- 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。
- 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 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 development of guava fruit juice beverage 番石榴原汁制番石榴果汁饮料的研究
- 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 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。
- The addition of the modifying agent would not influence the bo dy style of fruit wine. 添加改良剂后,不会影响果酒的主体风格,还能增强酒体的清新感和醇厚感。
