The results suggested that the temperature conditions of ferment and concentrations of sugar would seriously influence the wine quality of Loquat fruit.
结果表明，发酵温度和糖浓度对酒的品质有比较明显的影响。
The results suggested that the temperature conditions of ferment and concentrations of sugar would seriously influence the wine quality of Loquat fruit.
结果表明，发酵温度和糖浓度对酒的品质有比较明显的影响。
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