1) orange dry wine
桔酒
1.
Effect of chitoson in post processing of the orange dry wine:;
壳聚糖在干型无核桔酒后处理工艺中的澄清作用
2) Dry citrus wine
柑桔干酒
3) orange wine
桔子酒
1.
A primary study on the brewing technique of orange wine;
桔子酒酿造工艺的初步研究
2.
The result showed that by orange juice manually extracted,fermentation temperature 23℃ ,inoculated by yeast 2× 106 cfu/mL,main fermentation period 5 days,post－ fermentation temperature 10℃ ,21 days,and aging for no less than 3 months,it can acquire desirable flavor and aroma orange wine.
对以无核桔为原料生产桔子酒的可行性进行了研究。
4) orange wine
桔子果酒
1.
Research on clarification and stability of orange wine
桔子果酒的澄清及稳定性研究
2.
Ultraviolet spectrophotometer determination was applied to study the content of total flavonoids in orange wine.
采用紫外分光光度法对桔子果酒中总黄酮的含量进行测定。
5) orange Geneva
桔子金酒
6) cowberry distilled Spirit
越桔蒸馏酒
补充资料：奉和添酒中六咏·酒船
【诗文】：
剡桂复刳兰，陶陶任行乐。但知涵泳好，不计风涛恶。
尝行麹封内，稍系糟丘泊。东海如可倾，乘之就斟酌。
【注释】：
【出处】：
全唐诗：卷611-44
剡桂复刳兰，陶陶任行乐。但知涵泳好，不计风涛恶。
尝行麹封内，稍系糟丘泊。东海如可倾，乘之就斟酌。
【注释】：
【出处】：
全唐诗：卷611-44
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