1) Honey-mulberry wine
蜂蜜桑椹酒
1.
Study on Fermentation Technology and Quality Characteristic of Honey-mulberry Wine
发酵型蜂蜜桑椹酒的酿造技术及品质特征研究
2.
Through three-factor quadric orthogonal regression composite experimental design,the influences of fermentation temperature,inoculum volume and pH value on the quality of honey-mulberry wine with fusant F6 were investigated.
通过三因素二次正交旋转回归实验,考察了发酵温度、接种量和初始pH值对原生质体融合菌株F6酿造蜂蜜桑椹酒品质的影响。
3.
The aroma components in honey-mulberry wines which were fermented with different cultivars of mulberry(hybrid mulberry,Dashi mulberry,Hongguo2 mulberry and Hongguo1 mulberry) were extracted by solvent extract and analyzed by GC-MS.
本实验采用溶剂萃取法提取并浓缩蜂蜜桑椹酒的香气成分,利用气相色谱-质谱联用法(GC-MS)对不同品种桑椹(混种家桑、无核大十桑椹、红果2号桑椹和红果1号桑椹)的蜂蜜发酵酒的香气成分进行了分析研究。
4) mulberry wine
桑椹酒
1.
Influence of different fermentation modes on the quality of mulberry wine;
不同发酵方式对桑椹酒品质的影响
2.
There were 49,40,49 and 51 kinds of volatile compounds identified in cider wine(CW),lichee wine(LW),pawpaw wine(PM),and mulberry wine(MW),respectively.
在4种果酒中共检测出113种挥发性成分,鉴定出80种,在苹果酒(CW)中49种,荔枝酒(LW)、木瓜酒(PW)和桑椹酒(MW)中分别检测出40种、49种、51种化合物。
3.
Brewing technology of mulberry wine was studied.
本研究以我国传统发酵理论为基础，结合现代发酵技术，对桑椹酒酿造进行了系统研究，重点解决了发酵菌种的筛选、桑椹汁澄清、发酵方式选择、最佳工艺参数的确定等技术问题，并确立了桑椹酒酿造的最佳工艺路线。
5) mulberry claret
桑椹红酒
6) mulberry wine yeast
桑椹果酒酵母
补充资料：蜂蜜桑椹膏
【菜名】 蜂蜜桑椹膏
【所属菜系】 全部
【特点】 滋养肝肾，补益气血。适用于须发早白、病后血虚、未老先衰等症。
【原料】
鲜红熟桑椹200 克 蜂蜜50克【来源】《大众药膳》
【制作过程】
将鲜红熟桑椹洗净，放入大碗内用擀面杖擂烂，倒入白纱布滤取汁液，然后将汁液放入瓦锅内熬至稍浓，加入蜂蜜，不停搅匀，煮成膏状，冷却后
装瓶备用。 【用法】每日早晚各服1 次，每次1-2汤匙，温开水送。
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