1) Half dry Persimmon wine
半干型柿子果酒
2) 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。
3) semi-dry red wine
半干红果酒
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
补充资料：柿子金
1.指汉代金币马蹄金。因其形如干柿，故称。
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