1) brewed wine of persimmon
柿子发酵酒
1.
In this experiment ,the major ingredents of organic acids and esters in the different brewed wine of persimmon are analysed.
分析了不同柿子发酵酒样品中的主要有机酸和主要酯香成分，结果表明，柿子发酵酒中主要有机酸有酒石酸和乳酸，主要挥发酯是乳酸乙酯和乙酸乙酯。
2) conditions of ferment technology
发酵李子酒
3) persimmon wine
柿子果酒
1.
Study on the fermentation techniques and quality control of persimmon wine;
柿子果酒的生产工艺与质量控制
2.
The non-biological and biological stability of the persimmon wine(alcohol degree as 11.
3%Vol的柿子果酒的非生物和生物稳定性。
3.
Based on the brewing characteristics of wine, the present work focused on the improvement of aroma of persimmon wine.
本研究以果酒的酿造特点为依据,以改善现有柿子果酒香气为主要目标,从自然界基质中分离筛选得到2株酵母菌,并在此基础上改进了发酵工艺,使产品风味得以改善。
4) Persimmon Liquor
柿子酒
1.
Processing Technology of Soaking Persimmon Liquor;
泡制型柿子酒的生产工艺
5) persimmon wine stillage
柿子酒渣
6) alcohol fermentation
酒精发酵
1.
Modified technique of immobilized carrier on the yeast alcohol fermentation;
酵母细胞酒精发酵固定化载体的改进
2.
The breeding of a high liquor yield yeast strain in the alcohol fermentation of sweet sorghum stem juice;
甜高粱茎秆汁液酒精发酵高产菌株的选育
3.
Application of BP neural network in modeling alcohol fermentation process;
BP神经网络在酒精发酵过程建模的应用
补充资料：咏红柿子
【诗文】：
晓连星影出，晚带日光悬。本因遗采掇，翻自保天年。
【注释】：
【出处】：
全唐诗：卷364-8
晓连星影出，晚带日光悬。本因遗采掇，翻自保天年。
【注释】：
【出处】：
全唐诗：卷364-8
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