1) dry cider
干式苹果酒
1.
The dry cider was brewed with the raw material new red star,fushiand so on.
以“新红星”、“富士”等苹果为原料酿造干式苹果酒，采用安琪牌葡萄酒酵母代替进口酵母，用量为０。
2) cider
[英]['saɪdə(r)] [美]['saɪdɚ]
苹果干酒
1.
Research on the processing technique of the cider with apple concentrated juice;
全汁型苹果干酒生产工艺研究
3) dry cider
干苹果酒
4) C-AADY
苹果酒活性干酵母
5) apple wine
苹果酒
1.
Study on the apple wine ferments and the varieties of biology characteristics;
苹果酒发酵及其生物学特性变化研究
2.
Within plenty of systemic experiment just like the ability of fermentation test and the characteristic of fermentation test, F2 was screened as the best strain used in apple wine fermentation.
以实验室保藏的酵母J1,J2,M1,M2,F1,F2为出发菌株,通过测各菌株对苹果汁的发酵能力、发酵特性及发酵所得苹果酒品质的系统实验,选出F2为最佳苹果酒酿酒酵母,其对苹果汁的发酵能力强、发酵特性好,发酵所得苹果酒品质优,且酒体澄清透明、色泽橙红,具有苹果酒的典型风味,适用于果酒生产。
6) Cider
[英]['saɪdə(r)] [美]['saɪdɚ]
苹果酒
1.
Study on stress resistance and ferment ability of cider yeast fusant W1;
苹果酒酵母融合子W1的抗逆性及发酵性能的研究
2.
Modeling of aroma quality evaluation of cider based on principal component analysis;
基于主成分分析法的苹果酒香气质量评价模型的构建
3.
Analysis of aromatic components in cider by gas chromatography-mass spectrometry;
气相色谱-质谱联用法分析苹果酒香气成分的研究
补充资料：酒式
1.酿酒的法式。
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