2) imitation fruit wine
配制果酒
1.
The precipitate of imitation fruit wine was mainly induced by four factors: microbial pollution,inadequate operation or filtration equipment failure,overuse of clarifier,and natural precipitate in shelf period.
配制果酒的沉淀主要有微生物污染产生沉淀、操作不当或过滤设备故障引起沉淀、过量使用澄清剂引起沉淀和货架期自然沉淀4种,产生各种沉淀的原因和机理不同。
3) fruit wine
果露酒
1.
The things that the liquor and fruit wine losing lustre or even present crystal sediment relate very much to the bad weather in winter on the theory and practical operation.
从理论和实际操作，浓香型白酒、果露酒出现失光和晶状沉淀与恶劣气候有较大关系。
4) fruit rice wine
果露黄酒
1.
Based on the traditional brewing technology of Jiaxing rice wine,the yacon fruit rice wine was produced using the yacon(Smallanthus Sonchifolius) and two kinds of rice as the raw materials,in which the lin-fan rice wine starter,the koji and the complex enzymes were applied as the sacchariferous agents.
以雪莲果和双粮(粳米和糯米)为主要原料,在嘉兴喂饭黄酒传统发酵的工艺基础上,以制淋饭酒母、米曲,复合酶为糖化剂,共同参与糖化发酵,并在压榨分离清酒中加入益生元低聚异麦芽糖,通过科学的品评、组合和调味,研发出一种新颖的雪莲果清爽型果露黄酒。
5) health fruit cordial
保健果露酒
1.
“Milpa Alta” opuntia , “Kyoho”grape fruits and Cabernet sauvignon claret were used as raw material to develop opuntia-grape compound health fruit cordial through mixed fermentation and blending.
以“米邦塔”食用仙人掌和“巨峰”葡萄及赤霞珠干红葡萄酒为原料,采用混合发酵和勾兑方式生产复合型保健果露酒。
6) fruit-type rice wine
果露型黄酒
补充资料：果酒
分子式：
分子量：
CAS号：
性质：由各种水果如桔子、苹果、杨梅、梨、枇杷等和某些野生果实酿成的酒。乙醇含量较少。具水果的原有香味。
分子量：
CAS号：
性质：由各种水果如桔子、苹果、杨梅、梨、枇杷等和某些野生果实酿成的酒。乙醇含量较少。具水果的原有香味。
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