1.
Relationship between Quantitative Structure and Gas Chromatographic Retention Values of Aromatic Components in Red Raspberry Wine
红莓发酵酒香气成分定量结构-色谱保留值构效关系研究
2.
Screening of Strains for Blueberry Fermentation and the Immobilization Technology for Blueberry Wine
蓝莓果酒发酵菌株的筛选及固定化技术的研究
3.
Effect of Engineered Yeast (Saccharomyces cerevisiae MDC) on Fermentation and Quality of Red Grape Wine
转基因酵母S.c MDC对红葡萄酒发酵及酒质的影响
4.
The Study of the New Process of Red Wine (Cold Macer-Ation before Fermentation, Fermentation Process with Separating Part of Clear Juice)
红葡萄酒新工艺（发酵前冷浸渍、清汁部分分离发酵）的研究
5.
Effects of Fermentation Containers on Anthocyanins in Cabernet Sauvignon Wines
发酵容器对赤霞珠干红葡萄酒中花色苷的影响
6.
Study on the ProcessingTechnology of Rhodiola Composite Fermented Health Wine;
复合发酵型红景天保健酒生产工艺的研究
7.
Research on the Fermentation Characteristics of Functional Monascus for Brewing
酿酒用功能性红曲霉菌的发酵特性研究
8.
Application of four kinds of yeasts and two kinds of fermenters in Cabernet Gernischt dry red wine making
4种酵母和2种发酵罐在蛇龙珠干红葡萄酒酿造中的应用
9.
Study on Aromatic Components of Cabernet Sauvignon Dry Red Wine Fermented with Different Species of Yeast Strains
不同酵母发酵的赤霞珠干红葡萄酒香气成分研究
10.
yeast used in fermenting beer.
用于发酵啤酒的酵母剂。
11.
STUDY ON THE TECHNOLOGY OF STRAWBERRY YOGHURT FERMENTED BY IMMOBILIZED LACTOBACILLUS
固定化乳酸菌发酵草莓酸奶工艺研究
12.
It is round and full bodied, with bright fruit flavors of blackberry, raspberry and black pepper.
酒体丰满圆润，带有明亮的水果风味，如黑莓，红莓以及黑胡椒的味道。
13.
The edible, dark wine-red to nearly black fruit of this plant, having a taste suggestive of raspberries.
波森莓这种植物暗酒红色到近黑色的可食用果实，味道接近木莓
14.
STUDIES ON PROPERTIES OF GERMAN YEAST AND CHINESE YEAST DURING BEER FERMENTATION
德国啤酒酵母和国内啤酒酵母发酵性能的研究
15.
pinkish table wine from red grapes whose skins were removed after fermentation began.
由发酵前去除外皮的红葡萄制成的微带桃色的进餐酒。
16.
Study on Technical Optimization in the Production of Semi-sweet Red Qu Yellow Rice Wine for Mechanized Big Pots Fermentation
机械化大罐发酵生产半甜型红曲黄酒工艺优化研究
17.
Studies on Change Trend of Resveratrol in Dry Red Wine;
干红葡萄酒发酵过程中白藜芦醇变化趋势的研究
18.
Aroma components in Pinot Noir dry red wine at low-temperature fermentation
低温发酵条件下黑比诺干红葡萄酒香气成分的研究