The paper stated that the quality of the wine made from the Schisandra Chinensis fruit using three techniques. The results showed that the wine fermented from fresh beery was best.
本文以野生北五味子果实为原料，对其酿酒工艺进行了对比研究，并对产品质量进行了综合评价，结果以新鲜果实发酵的原酒质量最好。
The paper stated that the quality of the wine made from the Schisandra Chinensis fruit using three techniques. The results showed that the wine fermented from fresh beery was best.
本文以野生北五味子果实为原料，对其酿酒工艺进行了对比研究，并对产品质量进行了综合评价，结果以新鲜果实发酵的原酒质量最好。
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