1) redbayberry wine
发酵型杨梅酒
2) dry waxberry fruit wine
干型杨梅果酒
1.
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。
3) waxberry wine
杨梅果酒
1.
Factor analyses and effect evaluation for the clarification of waxberry wine with chitosan;
壳聚糖澄清杨梅果酒的影响因素与效果评价
2.
Study on application of saccharified technology to the brewing technology of waxberry wine.;
糖化工艺在杨梅果酒生产中的应用研究
3.
Deacidification on waxberry wine was studied.
对杨梅果酒降酸技术进行了研究。
4) the liquor residue of the Myrica rubra
杨梅酒渣
5) Red Bayberry wine
杨梅酒
1.
Brewing technique and key parameter of Red Bayberry wine was studied.
研究了杨梅酒发酵的工艺及关键参数 ,结果为 :驯化果酒酵母的接种量为 8% ,偏重亚硫酸钾 4 0mg/L ,主发酵 2 0℃ 4d ,可获得具有杨梅果香和酒香的杨梅
2.
Therefore,some by-products,such as cooking wine,lees and halogen,and red bayberry wine were developed.
为了节约资源,减少环境污染,充分利用酿制糯米老白酒的副产品酒糟,综合开发调料酒、糟卤和杨梅酒等产品,同时,阐述了酒糟的选择和各产品的生产工艺流程。
6) Wine waxberry
酿酒杨梅
补充资料：酒杨梅
做法：将杨梅洗净，加入适量白糖，充分搅拌后装入瓷制容器中，待1周左右杨梅会自然发酵成酒，将滤出的汁液密闭保存。
健康理由：杨梅是应季新鲜水果，本身富含多种营养。特别是杨梅具有生津止渴、预防中暑的作用，将其与白糖均匀捣烂，白糖的甜味正好中和了杨梅的酸味，再发酵成酒后口感不错。杨梅的成分充分溶解在酒中，更加便于人体吸收。
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