fruit wine
英 [fruːt waɪn]
美 [fruːt waɪn]
果酒
双语例句
- The total phenol content in cherry fruit wine was measured by Folin-Ciocalteu method.
使用福林酚法测定樱桃酒的总酚含量。 - 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。 - Hawthorn fruit wine is developed with hawthorn as the main raw materials, which could not only settle the problem of difficult storage of hawthorn fruits but also enhance the added value of hawthorn.
以山楂为原料开发研制的发酵型山楂果酒，不仅解决了鲜山楂贮藏问题，而且提高了山楂的附加值，同时山楂酒又具有营养保健功能。 - The fermentation techniques of pomegranate fruit wine were studied.
以成熟石榴汁为原料，对石榴果酒发酵工艺进行研究。 - Most content of volatile acids is acetic acid, which could seriously deteriorate litchi fruit wine quality.
挥发酸中绝大部分是醋酸，严重影响了荔枝酒的质量。 - The produced Xinhui citrus fruit wine is yellow or buff yellow in color with harmonious and soft taste and without any off-flavor.
其酒体颜色为浅黄色或黄色，口感醇和协调，无异味。 - 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 - 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 - The color-protecting techniques in Loquat fruit wine processing were studied.
对枇杷果酒加工过程中的护色工艺进行了研究。 - 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 - The strain could be directly applied to produce characteristic sea buckthorn fruit wine by fermentation with sea buckthorn fruit as essentials.
该菌株可以直接利用沙棘果为原料，发酵生产特色沙棘果酒。 - This review emphatically discussed the varieties of phenolic compounds, the non-enzymatic browning mechanism, and various browning-preventing techniques in fruit wine production.
本文较全面的介绍了果酒中酚类物质的种类和发生非酶氧化褐变反应的机理及其研究进展，以及防止或减轻氧化褐变的技术措施。 - In this paper, the development of fruit processing industry and fruit wine industry in recent years was introduced and healthcare functions of fruit wine were elaborated.
简要综述了我国近年来水果加工业的发展、果酒业的发展及果酒对人体健康的保健作用。 - In the dark conditions, the addition of citric acid could improve the stability of perilla pigment in green plum fruit wine.
在避光条件下，添加柠檬酸能提高紫苏色素在青梅酒中的稳定性。 - 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。 - Research Progress on Phenolic Compounds and Non-enzymatic Browning in Fruit Wine
果酒中酚类物质及其非酶褐变的研究进展 - The effects of fruit wine constituents on MLF were investigated by manual simulation.
本研究采用人工模拟果酒，研究果酒成分对MLF的影响。 - 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 - The quality of fruit wine is affected seriously by oxidative browning, which is a long-standing problem in wine production.
果酒的氧化褐变严重影响了果酒的质量，是果酒生产中长期存在的重要问题。 - However, plenty of scientific research indicated that sulphur dioxide was harmful to people ′ s health. Accordingly, it was urgent to find measures to replace sulphur dioxide in fruit wine production.
但大量研究结果表明，二氧化硫对人体健康会产生很大的危害，故研究能够替代二氧化硫的方法成了果酒生产者和研究者的当务之急。 - Tax collection scope covers bran spirit, spirits made with the raw materials, indigenous sweet wine, reproduction wine, fruit wine, sparkling wine and medicinal liquor.
其征收范围包括糠麸白酒、其他原料白酒、土甜酒、复制酒、果木酒、汽酒、药酒等等。 - 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 - This paper analyzed the fermentation conditions impacting on the quality of litchi fruit wine, and determined the litchi wine fermentation technology.
分析发酵条件对荔枝果酒品质的影响，确定荔枝果酒的发酵工艺。 - Sloes make marvellous fruit wine.
黑刺李可以做成非常好的果酒。 - The results indicated that cherry fruit wine had a strong antioxidation activity and total phenol content was positively related to free radicals scavenging effects of cherry fruit wine.
结果表明，樱桃酒具有较强的抗氧化性，樱桃酒清除自由基能力与总酚的含量呈正比。 - Study on the Production of Garlic Fruit Wine by Ethanol Extraction and Semi-fermentation
酒精浸提半发酵法酿制大蒜酒的研究 - The brewing techniques of loquat fruit wine were studied and the effects of different fermentation temperature and sugar content on wine quality were also analyzed.
以龙泉枇杷为原料研究批把果酒生产工艺，考察不同发酵温度、糖浓度对果酒质量的影响。 - 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。 - 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。 - Applied in candy, beverage, cakes, fruit wine, jelly, jam, fruit milk, ice candy, ice cream bar, tinned food, ham, sugarcoat of medicine and so on.
可用于糖果、饮料、糕点、果酒、果冻、果酱、果奶、冰棍、雪糕、罐头、火腿肠及药品外衣等的着色。