1) Persimmon Liquor
柿子酒
1.
Processing Technology of Soaking Persimmon Liquor;
泡制型柿子酒的生产工艺
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) persimmon wine stillage
柿子酒渣
4) 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。
5) Half dry Persimmon wine
半干型柿子果酒
6) persimmon wine
柿酒
1.
Research on brewing technology of persimmon wine processing by immobilized yeast and quality analysis of the product;
固定化酵母酿造柿酒工艺及产品质量分析
2.
Using persimmon as material, persimmon wine was produced by fermentation method, nutrition and healthy value in line with the state industrial policy, h.
但目前亟需对现有的柿子发酵酒的生产工艺进行优化,研究出理想的澄清和稳定工艺,获得口感好、澄清度高、稳定性好的柿酒。
补充资料：柿子椒
1.辣椒的一个品种。果实近球形，略扁，表面有纵沟，形似柿子。味不很辣，略带甜味，是普通蔬菜。亦指这种植物的果实。
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