Fruit Wine

Study on Liquid State Deep Fermented Chaenomeles lagenaria Koidz Fruit Wine

液态深层发酵型木瓜果酒的发酵工艺研究

Preliminary Study on Dry Fruit Wine by Mixed Fermentation of Gold Pear Juice and Orange Juice

黄金梨汁和柑橘汁混合发酵干型酒的初步研究

Special wine includes low alcohol wine, fruit wine and health care wine etc.

特种黄酒包含低醇黄酒 、 果味黄酒和功能性保健黄酒等.

Development Prospect and Present Status of Healthcare Fruit Wine

果酒型保健酒的发展现状及发展前景

Having fruit wine frequently is good for the health of the elderly.

老年人常喝些果酒对身体有益.

This study used Chaenomeles lagenaria koidz as raw material and angel instant active dry yeast as strain to produce Chaenomeles lagenaria koidz fruit wine.

以云南药木瓜为原料，安琪高活性干酵母为菌种，采用液态深层发酵酿制木瓜果酒。

The new clarifying technique of dried red fruit wine was studied.

研究了干红沙棘果酒澄清工艺.

The growth characteristics of Angel fruit wine yeast were studied.

对安琪果酒酵母生长特性进行了研究。

Study on Production Techniques of Chinese Chestnut Fruit Wine

板栗果酒生产工艺研究

The mixed juice of pumpkin, lycium and aloe was used to produce complex fruit wine.

以南瓜 、 枸杞、芦荟三种汁液为原料生产复合果酒.

Analysis on the quality results of national fruit wine and liqueur sampling

国家监督抽查果酒及露酒产品质量结果分析

Present Condition and Developing Countermeasures of Fruit Wine Industry in China

浅谈我国目前果酒行业现状及发展对策

The Making-Wine Characteristics of Counter-Season Fruit on the Grapevines

雷司令葡萄反季果酿酒特性研究

Mulberry fruit can be manufactured as mulberry fruit vinegar, mulberry fruit wine, mulberry fruit red pigment or any other deep processed production which using mulberry fruit as raw material.

以桑椹为原料，通过各种途径制备桑椹深加工产品，如桑椹果醋、桑椹酒、桑椹红色素等。

The new clarifying technique of dried red Sea buckthorns fruit wine was studied.

研究了干红沙棘果酒澄清工艺。

Dry fruit wine was developed through mixed fermentation of gold pear juice and orange juice and orange juice played dual roles in the production ( acid content adjustment and as raw materials).

利用柑橘汁和梨汁混合发酵酿制果酒，柑橘汁起到调酸和原料的双重作用。

In Pursuit of Fruit Wine Industry Development with Practical and Realistic Attitude

求真、务实、谋求果酒业的发展

Lunch was a feast of meat and vegetables, cheese, yoghurt and fruit, with unlimited wine

午餐很丰盛，有肉、蔬菜、奶酪、酸奶、水果，酒无限量供应。

Development of Fruit Wine

火棘果发酵酒的研制

During fruit wine processing, the main fermentation technological conditions are the key factors.

在果酒生产中, 主发酵的工艺条件是关键.

Using pomegranate as raw material, pomegranate fruit wine was produced by Saccharomyces cerevisiaes fermentation and added with sugar to adjust sugar content after pulping or juicing.

以石榴果为原料，经榨汁并调整糖度后，采用优良酿酒酵母进行发酵，酿制出石榴果酒。

Discussion on the producing technology of fruit wine with Chinese chestnut

板栗果酒生产工艺的初步探讨

The fruit wine was nutritious and restorative, with low alcohol content.

该酒酒精度低,营养丰富, 具有饮用滋补双重作用.

Persimmon fruit wine was produced by yeast strain solid fermentation with sweet persimmon as raw materials.

以甜柿为原料,采用酵母菌固态发酵法生产柿子果酒.

Lunch was a feast of meat and vegetables, cheese, yoghurt and fruit, with unlimited wine.

午餐很丰盛，有肉、蔬菜、奶酪、酸奶、水果，酒无限量供应。

Studies on Preparing of Green Plum Fruit Wine

青梅配制酒工艺初探

Sulfur dioxide control in fruit wine had become an important research project in food safety.

果酒酿造中的二氧化硫控制是重要的食品安全研究课题.

High total acids content in dry waxberry fruit wine would deteriorate wine quality.

干型杨梅果酒的总酸含量影响酒的质量.

Study on clarification and color change of mulberry fruit wine

桑椹果酒澄清工艺及色度变化的研究

Study on reduce the acid degree in the dried red sea buckthorns fruit wine

干红沙棘果酒的降酸研究