1) the liquor residue of the Myrica rubra
杨梅酒渣
3) waxberry wine
杨梅果酒
1.
Factor analyses and effect evaluation for the clarification of waxberry wine with chitosan;
壳聚糖澄清杨梅果酒的影响因素与效果评价
2.
Study on application of saccharified technology to the brewing technology of waxberry wine.;
糖化工艺在杨梅果酒生产中的应用研究
3.
Deacidification on waxberry wine was studied.
对杨梅果酒降酸技术进行了研究。
4) Red Bayberry wine
杨梅酒
1.
Brewing technique and key parameter of Red Bayberry wine was studied.
研究了杨梅酒发酵的工艺及关键参数 ,结果为 :驯化果酒酵母的接种量为 8% ,偏重亚硫酸钾 4 0mg/L ,主发酵 2 0℃ 4d ,可获得具有杨梅果香和酒香的杨梅
2.
Therefore,some by-products,such as cooking wine,lees and halogen,and red bayberry wine were developed.
为了节约资源,减少环境污染,充分利用酿制糯米老白酒的副产品酒糟,综合开发调料酒、糟卤和杨梅酒等产品,同时,阐述了酒糟的选择和各产品的生产工艺流程。
5) Wine waxberry
酿酒杨梅
6) health bayberry wine
保健杨梅酒
1.
Research on technology improvemen of health bayberry wine;
保健杨梅酒的工艺改进研究
补充资料：酒杨梅
做法：将杨梅洗净，加入适量白糖，充分搅拌后装入瓷制容器中，待1周左右杨梅会自然发酵成酒，将滤出的汁液密闭保存。
健康理由：杨梅是应季新鲜水果，本身富含多种营养。特别是杨梅具有生津止渴、预防中暑的作用，将其与白糖均匀捣烂，白糖的甜味正好中和了杨梅的酸味，再发酵成酒后口感不错。杨梅的成分充分溶解在酒中，更加便于人体吸收。
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