查询词典 fruit wine

The 2006 SSB with its fresh fruit characters and subtle creaminess allow this wine to be ideally suited to seafood and fish, white meats, cream pastas and antipasto dishes

凭借它的高品质，澳州知名的酒评家James Halliday 2008年最新出版的Australian Wine Companion给予可利庄园"五星级葡萄园"荣誉称号

The immobilized fermentation techniques of Carambola dry fruit wine by several kinds of yeasts were studied.

研究几种酵母固定化发酵杨桃果汁制作干型杨桃果酒的发酵工艺。

Article 2 Alcoholic products in terms of these Regulations include spirit, yellow rice wine, beer, fruit wine, cocktail, food alcohol and other alcoholic products.

第二条 本条例所称酒类包括白酒、黄酒、啤酒、果酒、配制酒、食用酒精等酒类产品。

Objective To research the hygroscopicity of Astragalus extrating powder by use of Bentonite Clarifying Agent of Fruit Wine.

目的考查黄芪提取液经果酒皂土澄清剂处理后浸膏粉吸湿性的变化。

The importance of brewing kiwi fruit wine by fermentating kiwi fruit was discussed in this paper.

摘 要：论述了以猕猴桃为原料进行发酵酿酒的意义，介绍了猕猴桃酒的生产工艺及其关键技术问题。

The production and technological questions of kiwi fruit wine were discussed .

根椐猕猴桃果实特点，减少酿制中Vc损失，对猕猴桃酒的生产工艺及主要技术问题进行探讨。

Asparagus＆ Jujube Honey Wine is developed with asparagus, fresh jujube and honey as its essentials and fruit wine yeast as its fermentation bacterial species according to the following procedures: Steaming of jujube, water addition ratio 1∶3～4, temperature 80～90℃, 30min; Preparation of asparagus juice, addition quantity of the composite enzyme of pectase and cellulase is 20～30u/ml, 90min; Addition quantity of fruit wine dry yeast 0.1％～0.2％ of materials input.

摘 要：以芦笋、新鲜红枣和蜂蜜为原料，果酒酵母为发酵菌种研制生产芦笋枣蜜酒。红枣蒸煮：加水比1∶3～4，温度80～90℃，30min；芦笋汁制备：果胶酶、纤维素酶的复合酶添加量20～30u/ml，时间90min；果酒干酵母添加量为投料量的0.1％～0.2％。

In this paper, the application of chitosan in fruit wine as stabilizer and clarifier was illustrated. Besides, the research progress in the application of chitosan in grape wine, cider, waxberry fruit wine, and loquat wine was introduced respectively.

综述了壳聚糖作为澄清剂和稳定剂在果酒中的应用，分别介绍了其在葡萄酒、苹果酒、杨梅酒、黑加仑酒、枇杷酒中的应用研究进展。

It showed that the yeast KD had higher fermentation capacity, gentle fermentation speed, and the produced kiwi fruit wine was clear and transparent with light yellow color and typical kiwi fruit aroma and wine-alcohol bouquet. Furthermore, the produced kiwi fruit wine had high alcohol content to 10.5 %vol, high vitamin C content to 0.94 g/L and low content of reducing sugar, total acid and volatility acid. 48 aroma substances in total were identified including esters (19 kinds, 34.65 %), higher alcohols(5 kinds,15.38 %), fatty acids(6 kinds,13.30 %), and micro-content of alkyls, aldehydes and ketones, which accounted for 97.33 % of total peak area. Such yeast was suitable for kiwi fruit wine brewing. Tran. by YUE Yang

结果表明，酵母KD的单位酵母发酵力较高，发酵速度平缓，所酿猕猴桃酒澄清、透明，色泽浅黄，酒体醇和爽口，具有猕猴桃果香和纯正的酒香，典型性强；酒度达10.5 %vol，Vc含量为0.94 g/L，残糖、总酸和挥发酸含量均较低；共鉴定出48种香气物质，占总峰面积的97.33 %，其中，酯类物质达19种，相对含量为34.65 %，高级醇(5种，15.38 %)和脂肪酸（6种，13.30 %）含量少，烷烃类和醛酮类等香气物质种类丰富，酒体协调、饱满，是1株适宜猕猴桃酒酿造的优良酵母。

In order to research high quality litchi ferment ed wine,introduce techniques which could keep the typical aroma of litchi fruit wine, ferment with multi germ grows,promote to ferment a conversion with fructose,sink and disinfect in three process percolations within super low temperature,control technique and measure of the green food raw material.

采用保持荔枝果酒典型香气工艺、多菌种协调发酵、果糖促进发酵转化、超低温冷沉及三重过滤杀菌、绿色食品原料的控制技术与措施进行研发优质荔枝发酵酒产品。

I can not make it blossom and suits me

我不能让树为我开花

When temperatures are above approximately 80 °C discolouration of the raceways or rolling elements is a frequent feature.

当温度高于 80 °C 左右时，滚道或滚动元件褪色是很常见的特征。