1) red rose wine
红玫瑰葡萄酒
2) Faisca Crackling Rose
粉红玫瑰葡萄酒
3) muscat hamburg grape
玫瑰香葡萄
1.
The study was undertaken to identify material of Chadian muscat hamburg grape by ran-dom amplified polymorphic DNA (RAPD).
以茶淀玫瑰香葡萄为试材,采用CTAB法对茶淀玫瑰香葡萄进行RAPD体系优化。
2.
The progess of the molecular markers technologies in fruit trees was summarized and analyzed,the application of the RAPD technology in purification and rejuvenation of the muscat hamburg grape is the best way and the necessary measure to improve quality of the grape.
介绍了几种分子标记技术特点和玫瑰香葡萄生产状况及存在的种性分离影响果品质量问题。
3.
Trials with `Muscat Hamburg grapevines in 1999～2000 showed that it could inforce berry clustes to grow heavier and berry grains larger, increase fruit setting rate and fruit yield , and the seedless rate could be got 82.
1 999～ 2 0 0 0年在玫瑰香葡萄上的试验表明 ,葡萄三高素可促进玫瑰香葡萄果穗增重、果粒增大 ,提高坐果率和产量 ,果粒无核率达到 82 。
4) grape
[英][ɡreɪp] [美][grep]
玫瑰香葡萄
1.
Dynamics and Characteristics of Berry Growth and Development of Grape (Vitis vinlfera L. cv. Muscat Hamburg);
玫瑰香葡萄浆果生长发育动态及其变化特点
2.
The concentration of ethanol and acetaldehyde in Meiguixiang grape after 120 day storage was studied.
研究了不同极值气体条件下贮藏过程中，玫瑰香葡萄果实内乙醇和乙醛含量的变化规律。
5) Jumeigui grape
巨玫瑰葡萄
1.
Effects of root restriction on visual quality,pigments and inner quality of Jumeigui grape berries
根域限制对巨玫瑰葡萄果实外观、色素及内在品质的影响
6) red wine
红葡萄酒
1.
Determination of trace plumbum in red wine by graphite furnace atomic absorption spectrophotometry;
石墨炉原子吸收光谱法测定红葡萄酒中的微量铅
2.
Application of oak barrel aging technoloy in red wine aging;
优化橡木桶陈酿工艺在干红葡萄酒生产中的应用
3.
Effect of different yeasts and pectic enzymes on the physical and chemical parameters of red wine;
不同酵母及果胶酶对红葡萄酒综合理化指标的影响
补充资料：玫瑰香梨冻糕
玫瑰香梨冻糕
材料：琼脂、香梨、玫瑰、冰糖、枸杞
做法：
1.香梨去皮切丁备用；
2.将玫瑰去蒂，用花瓣煮成花茶，此时的茶水是玫瑰红色，接着放进适量的琼脂，等到琼脂融化时加进蜂蜜、冰糖和枸杞，边煮边搅动，至汤水凝稠；
3.投进香梨丁，因为香梨的果肉特别软滑，所以不能长时间煮；
4.关火，将汤汤水水盛到容器中放进冰箱内冰凉即可食用。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。