1) wine
果酒:
2) wine
果酒
1.
Discussion on processing technology of wild filbert wine;
野生榛子果酒生产工艺的探讨
3) fruit wine
果酒
1.
Study on fermentation processing of mulberry fruit wine;
桑椹果酒发酵工艺条件的研究
2.
Study advances in sulfur dioxide and its control technologies of fruit wine;
果酒中二氧化硫及其控制技术的研究进展
3.
Discussion on the producing technology of fruit wine with Chinese chestnut;
板栗果酒生产工艺的初步探讨
4) ratafee
果酒
1.
Determination of sugar,glycerol and ethanol in ratafee with high performance liquid chromatography;
高效液相色谱法测定果酒中的糖、甘油和乙醇
2.
Method for determination of sodium copper chlorophyllin in ratafee by spectrophotometric method;
果酒中叶绿素铜钠的测定 分光光度法
3.
The mixed juice of pumpkin,medlar and aloe was used to produce complex ratafee.
以南瓜、枸杞、芦荟3种汁液为原料生产复合果酒。
5) apple wine
苹果酒
1.
Study on the apple wine ferments and the varieties of biology characteristics;
苹果酒发酵及其生物学特性变化研究
2.
Within plenty of systemic experiment just like the ability of fermentation test and the characteristic of fermentation test, F2 was screened as the best strain used in apple wine fermentation.
以实验室保藏的酵母J1,J2,M1,M2,F1,F2为出发菌株,通过测各菌株对苹果汁的发酵能力、发酵特性及发酵所得苹果酒品质的系统实验,选出F2为最佳苹果酒酿酒酵母,其对苹果汁的发酵能力强、发酵特性好,发酵所得苹果酒品质优,且酒体澄清透明、色泽橙红,具有苹果酒的典型风味,适用于果酒生产。
6) Cider
苹果酒
1.
Study on stress resistance and ferment ability of cider yeast fusant W1;
苹果酒酵母融合子W1的抗逆性及发酵性能的研究
2.
Modeling of aroma quality evaluation of cider based on principal component analysis;
基于主成分分析法的苹果酒香气质量评价模型的构建
3.
Analysis of aromatic components in cider by gas chromatography-mass spectrometry;
气相色谱-质谱联用法分析苹果酒香气成分的研究
参考词条
补充资料：果酒
分子式：
分子量：
CAS号：
性质：由各种水果如桔子、苹果、杨梅、梨、枇杷等和某些野生果实酿成的酒。乙醇含量较少。具水果的原有香味。
分子量：
CAS号：
性质：由各种水果如桔子、苹果、杨梅、梨、枇杷等和某些野生果实酿成的酒。乙醇含量较少。具水果的原有香味。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。