fruit wine

[fru:t wain]
纠错 数据更新时间:2025-11-14 05:30:33
1、

Development of Fruit Wine

火棘果发酵酒的研制

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2、

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.

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3、

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

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4、

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。

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5、

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.

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6、

Screening of Yeast for Orange Fruit Wine Production and Its Properties

柑橘酒酿造酵母的筛选及特性研究

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7、

Precipitation Mechanism of Imitation Fruit Wine& the Prevention Measures

配制果酒沉淀机理及预防对策

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8、

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.

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9、

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。

柯林斯高阶英汉双解学习词典

10、

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

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11、

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.

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12、

Relationship between Activation Temperature of Dry Yeast and Fruit Wine Quality

干酵母活化温度与果酒品质的关系

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13、

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.

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14、

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。

《柯林斯高阶英汉双解学习词典》

15、

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

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16、

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

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17、

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.

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18、

Discussion on the producing technology of fruit wine with Chinese chestnut

板栗果酒生产工艺的初步探讨

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19、

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

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20、

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

研究了干红沙棘果酒澄清工艺.

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21、

Activation Temperature of Dry Yeast and the Fermentation of Fruit Wine with Different Materials

干酵母活化温度与不同原料果酒的发酵

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22、

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

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23、

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.

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24、

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.

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25、

Study on Selection of Yeast for Kiwi-fruit Wine

猕猴桃酒用酵母的选育研究

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26、

Research on application of chitosan in clarification of strawberry fruit wine

壳聚糖在草莓果酒澄清中的应用研究

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27、

Analysis of Aroma Composition of Fruit Wine with Mixed Fermentation

混和发酵果酒香气物质成分分析

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28、

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

求真、务实、谋求果酒业的发展

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29、

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。

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30、

Study on Production Techniques of Chinese Chestnut Fruit Wine

板栗果酒生产工艺研究

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