Beer is a low - alcohol beverage obtained by fermentation of malt.
啤酒是一种发酵麦芽形成的低度酒精饮料。
This article introduces low alcohol wine production methods, and focuses on a new low alcohol wine production method-stopping fermentation.
本文介绍了国内外低醇葡萄酒的生产方法，重点阐述了利用中途抑制发酵法生产低醇葡萄酒的方法。
The syrup of low fermentation de-gree could be prepared by twice liquefaction and then it could be applied in the brewing of qualified low alcohol beer.
采用二次液化法可生产出低发酵度的低醇啤酒专用糖浆，并用其可生产出合格的低醇啤酒。
A rice beverage with low alcohol was obtained by adding koji and yeast to rice and brown rice bud and undertaking fermentation.
通过添加酒曲、酵母发酵大米和发芽糙米生产低酒精度米饮料。
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。
And the key techniques on the aroma and color low-alcohol sweet red wild grape wine and low-temperature fermentation were solved.
确定了采用、榨汁、发酵等工艺，并解决了低醇甜红山葡萄香气和色泽问题及低温发酵的技术关键。
Besides, the metabolic rules of sweet low-alcohol wine and dry low-alcohol wine during the fermentation were also investigated by experiments.
并通过实验考察了甜型低度酒及干型低度酒在发酵过程中的生物、物质代谢规律。
Low alcohol red bayberry wine made from red bayberry fermentation wine and its juice was studied in this paper.
含酸量较高的杨梅原汁比较适合酿造半干红型的杨梅果酒。
Low alcohol red bayberry wine made from red bayberry fermentation wine and its juice was studied in this paper.
含酸量较高的杨梅原汁比较适合酿造半干红型的杨梅果酒。
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