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- Keywords fermented wine;red wine;W-ADY;application; 发酵酒;红葡萄酒;活性干酵母;应用;
- Keywords fermented wine;aloe-hydnum erinaceus wine;production techniques; 发酵酒;芦荟猴头菇酒;生产工艺;
- Keywords fermented wine;temperature;initiative acidity;potassium propionate; 发酵酒;温度;起始酸度;丙酸钾;
- Keywords fermenting wine pyracantha production techniques; 果酒;火棘;研制;
- Keywords fermenting wine;Coprinus comatua;production techniques; 发酵酒;鸡腿菇;生产工艺;
- The paper introduced new ideas of processing technology of high quality litchi fermented wine emphatically. 并着重介绍了优质荔枝发酵酒加工工艺流程中的创新点。
- Racking can be carried out at the time the fermented wine is transferred to bottles or casks for aging or even after the wine is placed in bottles. 下酒工作可以在将发酵好了的葡萄酒转移至瓶中或酒桶中时完成,然后进行陈酿,甚至可以在将酒灌制到酒瓶中以后进行。
- Clarification experiments of juicy peach fermented wine by simple clarifier and multiple clarifiers respectively were carried out. 用单一澄清剂和复合澄清剂对水蜜桃发酵酒进行澄清实验。
- Keywords physalis pubescens;fermented wine;produce; 菇娘;发酵酒;生产;
- Keywords persimmon;fermented wine;extract puckery;tannin;pectin; 柿子;发酵;脱涩;单宁物质;果胶物质;
- Keywords muskmelon;fermented wine;technical parameter; 香瓜;发酵酒;工艺参数;
- Megranate was used as raw materials to produce megranate fermented wine by short-time temperature-controlled steeping fermentation. 以石榴为原料,采用短时浸渍控温发酵生产石榴发酵酒,再将其加工得石榴干红酒。
- Keywords fermented soymilk;beany flavor;microwave; 发酵酸豆乳;豆腥;微波;
- Low alcohol red bayberry wine made from red bayberry fermentation wine and its juice was studied in this paper. 杨梅发酵酒和杨梅清果汁经复配制成低度杨梅果酒。
- Keywords Fermented cayenne;Substance;Flavorh; 酢辣椒;物质;风味;
- Study on fermented Wine of Red Bayberry 发酵型杨梅酒的研制
- Keywords ferment tank;honeycombed jacket; 蜂窝夹套;发酵罐;
- Coprinus comatua was used as raw material to produce coprinus comatua fermenting wine by fermentation. 明胶复合澄清剂对鸡腿菇发酵酒的澄清效果最佳。
- Keywords Fermented tea;Poria Cocos;Security test; 茯苓发酵茶;研制;安全性测定;
- The flavoring compositions in green plum fruit fermenting wine and in green plum fruit steeping wine were analyzed and compared by GC-MS. 采用气相色谱-质谱联用对青梅发酵酒和浸泡酒的香气成分进行分析;鉴定出青梅发酵酒中的64个香气成分;除苯甲醇(8.;119%25)外;其他主要成分均由酵母发酵产生。
