The main causations for the precipitate in amur grape wine are microzyme self-dissolve, microbial contamination, excessive oxidation and over quantity of tarter muriatic acid etc.

山葡萄酒浑浊的主要原因有酵母菌自溶、微生物污染、氧化过度、蛋白质和酒石酸盐过多等。

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While the indium absorbed by a muriatic acid is manufactured into the finished product of a metal indium ingot after iron-removing and replacement processing.

而经用盐酸解吸下来的铟再经除铁置换处理后制成金属铟锭成品。

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