The use of halfway inhibition fermenting method could produce low-alcohol dry grape wine and sweet grape wine of higher sugar content.
利用中途抑制发酵法可制得低酒精度的干型葡萄酒,也可制得糖度较高的甜葡萄酒。
The production process of sweet yellow corn wine was introduced , and the main nutrient substance of the wine was analysed.
探讨了以玉米为原料酿制麸子酒的生产工艺,并对酒的主要营养成份进行了分析。
The clarified degree of waxberry wine and the dosage of chitosan were determined when the dry or sweet wine were stability, the changes of main compositions were also analyzed.
研究确定了杨梅干酒、甜酒酒体稳定时的澄清度和壳聚糖下胶量,并分析了果酒主要理化成分的变化。
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