1) full fermentation punica granatum wine
发酵石榴酒
1.
Nutrients value and health-care function of full fermentation punica granatum wine;
全发酵石榴酒的营养价值和保健作用
2) tartaric acid fermentation
酒石酸发酵
3) pomegranate fruit wine
石榴果酒
1.
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。
2.
Low-alcoholicity pomegranate fruit wine was developed by the following procedures: pomegranate used as raw materials,yeast as fermenting bacterial species,low-temperature fermentation of pomegranate fruit juice,primary fermentation temperature at 26～28 ℃ and fermentation time was 4～5 d,and fermentation temperature at 18～22 ℃ in late stage and fermentation time was 20～25 d.
酿制出的石榴果酒酒体呈桃红色,清亮透明,香气优雅纯正,酒香浓郁,口感醇正,酒精度低,营养丰富,具有饮用滋补双重作用。
4) pomegranate wine
石榴酒
1.
Comparison of the clarifying effect of different clarifiers on pomegranate wine
不同澄清剂澄清石榴酒效果的比较
2.
The experiment was performed using pectase, gelatin and diatomite as clarifiers to process pomegranate wine under the different condition of temperature, concentration and pH.
本试验通过单因素和正交试验研究果胶酶,明胶,硅藻土等澄清剂在不同浓度,温度,时间、pH的条件下对石榴酒的澄清效果的影响。
3.
This study is the amount of sulfur dioxide, the amount of pectinase, pH and antioxidants (color agent) on the impact of pomegranate wine color; absorbance of indicators, through the single factor and orthogonal comparison, the results showed that the optimum conditions for the pomegranate wine color is sulfur dioxide concentration of 60 mg/L, pectinase amount of 0.
研究了石榴酒发酵过程中二氧化硫添加量、果胶酶用量、pH值和抗氧化剂(护色剂)对石榴酒色泽的影响;以吸光度为指标,通过单因素和正交试验对比,结果表明石榴酒护色的最佳工艺条件为二氧化硫浓度60mg/L、果胶酶用量0。
5) guava fruit wine
番石榴果酒
6) pomegranate liqueur
石榴利口酒
1.
Clarification effect of different clarificants on pomegranate liqueur
不同澄清剂对石榴利口酒澄清效果的研究
补充资料：山店卖石榴取以荐酒
【诗文】：
山色苍寒云酿雪，旗亭据榻兴悠哉！麴生正欲相料理，催唤风流措措来。
【注释】：
【出处】：
山色苍寒云酿雪，旗亭据榻兴悠哉！麴生正欲相料理，催唤风流措措来。
【注释】：
【出处】：
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