| 1. | Study on the brewing techniques of loquat fruit wine
枇杷果酒酿造工艺研究 |
| 2. | Development of mrs . saiwei apple fruit wine
塞威氏苹果酒的研制开发 |
| 3. | Hygienic specifications of factory for fruit wine
果酒厂卫生规范 |
| 4. | Sparkling fruit wines from france
法国阿尔萨斯区百分之百果酒 |
| 5. | Hygiene regulation of factory for fruit wine
果酒厂卫生规范 |
| 6. | Factors of affecting fermentation quality of fruit wine and measures of control
影响果酒发酵质量因素及其控制措施 |
| 7. | 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。 |
| 8. | This machine has already been widely used in the industries such as spirit , fruit wine , low - degree wine , rice wine , beverage , water treatment , etc . and has won good comments
该机已在白酒、果酒、低度酒、黄酒、饮料、水处理等行业广泛应用，并获得好评。 |
| 9. | 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。 |
| 10. | Using pomegranate as raw material , pomegranate fruit wine was produced by saccharomyces cerevisiaes fermentation and added with sugar to adjust sugar content after pulping or juicing
摘要以石榴果为原料，经榨汁并调整糖度后，采用优良酿酒酵母进行发酵，酿制出石榴果酒。 |
