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lychee fruit wine 荔枝酒
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。
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。
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 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。
The modifying agent for fruit wine is composed of eleven kinds of s aponin,glycoside and oside components. 果酒品质改良剂由11种皂甙、甙元、糖苷成分组成。
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。
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。
Tax collection scope covers bran spirit, spirits made with the raw materials, indigenous sweet wine, reproduction wine, fruit wine, sparkling wine and medicinal liquor. 其征收范围包括糠麸白酒、其他原料白酒、土甜酒、复制酒、果木酒、汽酒、药酒等等。
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。
The experiment result show that the acid degree of the dried red sea buckthorns fruit wine can be reduced effectually by using K_2CO_3 with KC_4H_5O_6. 实验结果表明 ,联合使用K2 CO3 与KC4H5O6两种试剂可以有效地降低干红沙棘果酒的酸度。