1) mulberry wine
桑椹酒
1.
Influence of different fermentation modes on the quality of mulberry wine;
不同发酵方式对桑椹酒品质的影响
2.
There were 49,40,49 and 51 kinds of volatile compounds identified in cider wine(CW),lichee wine(LW),pawpaw wine(PM),and mulberry wine(MW),respectively.
在4种果酒中共检测出113种挥发性成分,鉴定出80种,在苹果酒(CW)中49种,荔枝酒(LW)、木瓜酒(PW)和桑椹酒(MW)中分别检测出40种、49种、51种化合物。
3.
Brewing technology of mulberry wine was studied.
本研究以我国传统发酵理论为基础，结合现代发酵技术，对桑椹酒酿造进行了系统研究，重点解决了发酵菌种的筛选、桑椹汁澄清、发酵方式选择、最佳工艺参数的确定等技术问题，并确立了桑椹酒酿造的最佳工艺路线。
3) mulberry claret
桑椹红酒
4) Honey-mulberry wine
蜂蜜桑椹酒
1.
Study on Fermentation Technology and Quality Characteristic of Honey-mulberry Wine
发酵型蜂蜜桑椹酒的酿造技术及品质特征研究
2.
Through three-factor quadric orthogonal regression composite experimental design,the influences of fermentation temperature,inoculum volume and pH value on the quality of honey-mulberry wine with fusant F6 were investigated.
通过三因素二次正交旋转回归实验,考察了发酵温度、接种量和初始pH值对原生质体融合菌株F6酿造蜂蜜桑椹酒品质的影响。
3.
The aroma components in honey-mulberry wines which were fermented with different cultivars of mulberry(hybrid mulberry,Dashi mulberry,Hongguo2 mulberry and Hongguo1 mulberry) were extracted by solvent extract and analyzed by GC-MS.
本实验采用溶剂萃取法提取并浓缩蜂蜜桑椹酒的香气成分,利用气相色谱-质谱联用法(GC-MS)对不同品种桑椹(混种家桑、无核大十桑椹、红果2号桑椹和红果1号桑椹)的蜂蜜发酵酒的香气成分进行了分析研究。
5) mulberry wine yeast
桑椹果酒酵母
6) mulberry fruit
桑椹
1.
Raw materials of mulberry fruit can be produced for a variety of nutritional health food and medical foods.
我国桑椹资源丰富,它是一种即有营养价值又有药用价值的水果,以桑椹为原料可以制成多种营养保健食品和医疗食品。
2.
Mulberry fruit was reported having some pharmacological activities, such as preventing cardiovascular disease, resisting cancer, extending lifespan, preventing ulcer and virus.
桑椹中含有多种功能性成分,如白黎芦醇、芦丁、原花色素等,具有预防心血管疾病,防癌、抗衰老、抗溃疡、抗病毒等药理作用。
补充资料：桑椹酒
【通用名称】
桑椹酒
【其他名称】
桑椹酒 (《纲目》)
【来源】
为桑科植物桑的果穗，同药曲酿成的酒。参见"桑椹"条。
【制法】
《纲目》："用桑椹捣汁煎过，同曲米如常酿酒。"
【功用主治】
①宁原《食鉴本草》："补五脏，明耳目。" ②《纲目》："治水肿不下则满，下之则虚。"
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