1) kiwi-fruit wine
称猴桃干酒
2) kiwi dry wine
猕猴桃干酒
1.
The preparation and clarification of kiwi juice and the production technology of kiwi dry wine by the fermentation of kiwi clear juice were studied.
结果表明,在制汁过程中加入适量的果胶酶、SO2和澄清剂,可获得透光率达85%以上的猕猴桃澄清汁;加入葡萄酒酵母在20～25℃下发酵,可获得色泽黄绿、果香浓郁、口味协调、酒体厚实的猕猴桃干酒。
3) kiwifruit wine
猕猴桃酒
1.
Analysis of aromatic components in kiwifruit wine by gas chromatography-mass spectrometry with solid phase microextraction;
基于SPME-GC/MS的猕猴桃酒香气成分研究
2.
A reversed-phase high performance liquid chromatographic(RP-HPLC) method for determination of polyphenols in kiwifruit wine was established in this paper.
建立了猕猴桃酒中多酚的RP-HPLC检测方法。
3.
A rapid and simple method was developed for determination of aroma components in kiwifruit wine by head-space solid phase micro-extraction coupled with gas chromatography-mass spectrometry.
利用固相微萃取和气相色谱、质谱联用技术,对猕猴桃果酒中的香气成分进行分析,研究了萃取温度、萃取时间、加电解质的量对猕猴桃果酒香气物质萃取的影响,优化了提取条件,建立了快速测定猕猴桃酒中香气物质的方法。
4) kiwi fruit wine
猕猴桃酒
1.
A quality yeast for kiwi fruit wine was selected from 12 fine wine yeasts through comparing their fermentation capacity,fermentation speed,chemical and sensory quality,the main aroma and flavoring substances,and by using the methods of microbiological testing,chemical determination,sensory evaluation and SPME-GC/MS.
通过微生物检测、理化测定、感官评定和SPME-GC/MS法对12株优良果酒酵母的单位酵母发酵力、发酵速度、所酿猕猴桃酒的理化、感官品质、主要香气物质种类及其含量进行比较研究,筛选出1株优良猕猴桃酒酵母。
2.
The production and technological questions of kiwi fruit wine were discussed .
根椐猕猴桃果实特点 ,减少酿制中Vc损失 ,对猕猴桃酒的生产工艺及主要技术问题进行探讨。
5) kiwi wine
猕猴桃酒
1.
Optimization of technology for kiwi wine making and analysis of aroma components;
猕猴桃酒酿造工艺参数优化及其香气成分分析
2.
The Technological Research of improving the non-microbe Stability of kiwi wine;
提高猕猴桃酒非生物稳定性的工艺研究
3.
The changes of VC in the process of Kiwi wine brewing;
猕猴桃酒酿造过程中VC含量变化的研究
6) Gooseberries
[英]['guzbəri] [美]['gus,bɛrɪ]
称猴桃
补充资料：干酒
一种不含糖分的酒，多用葡萄酿成。
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