1) strawberry wine
草莓酒
1.
Application of active dry yeast(Angel brand) in the production of strawberry wine;
安琪牌葡萄酒活性干酵母在草莓酒酿造中的应用
2.
Using frozen strawberry as main material,the optimal fermentation conditions for strawberry wine production were determined by the investigation on material pretreatment,fermentation strain and inoculation,fermentation temperature,sugar content,K2S2O5 content and fermentation cycle,which affected the quality of the wine.
以速冻草莓为原料,通过对原料的前处理方式、发酵菌种及接种量、发酵温度、糖度、K2S2O5添加量、发酵周期等因素对草莓酒品质影响的研究,确定了最佳发酵工艺参数。
3.
Then fermentation experiments were conducted by using Angel active dry yeast,Danbaoli active dry yeast and Y1 yeast respectively to produce strawberry wine.
以草莓为原料,采用分别添加白砂糖、白砂糖和草莓浓缩汁以及草莓浓缩汁3种方法调整糖度;分别加入安琪活性干酵母、丹宝利活性干酵母和Y1酵母酿造草莓酒。
2) strawberry wine
草莓果酒
1.
The fermentation technology of strawberry wine by fruit wine yeast XEC.
19为菌种,新鲜草莓全汁为原料,对草莓果酒发酵工艺进行研究,结果表明,草莓不进行漂烫处理;按照0。
3) strawberry beer
草莓啤酒
4) strawberry fermented wine
草莓发酵酒
1.
The strawberry fermented wine was made from strawberry material,by means of strawberry pulped,juice separated and fermented.
草莓发酵酒是以草莓为原料 ,经打浆、分离汁液 ,将汁液经发酵、陈酿制得的酒度为7 %～15%(v/v) ,总酸为0。
5) strawberry
[英]['strɔ:bəri] [美]['strɔ'bɛrɪ]
果莓;草莓
6) Strawberry
[英]['strɔ:bəri] [美]['strɔ'bɛrɪ]
草莓
1.
Research and manufacture of bifidobacterium strawberry yoghourt;
双歧杆菌草莓酸奶的研制
2.
Study on fresh-keeping of strawberry by using carboxymethyl chitosan coating;
羧甲基壳聚糖涂膜在草莓保鲜中的应用研究
补充资料：柠檬草莓酒
材料
新鲜草莓400克，柠檬两个。
调料
碎冰糖225克，白葡萄酒两杯半。
做法
①选择中等形状、大小一致的草莓，去蒂。用盐水清洗后，拭干水分。
②柠檬去皮，横切成柠檬片。
③将柠檬片、白葡萄酒、冰糖装入一大碗内，加盖高火7分钟。等冷却后倒入密封瓶内，再将草莓加入密封。
④3日之后，将柠檬去除再密封，再经2～3日后可饮用。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。
参考词条