1.
The brewing techniques of loquat fruit wine were studied and the effects of different fermentation temperature and sugar content on wine quality were also analyzed.
以龙泉枇杷为原料研究批把果酒生产工艺，考察不同发酵温度、糖浓度对果酒质量的影响。
2.
an indifferent book, wine, meal
质量低劣的书、 果酒、 饭食
3.
Analysis on the quality results of national fruit wine and liqueur sampling
国家监督抽查果酒及露酒产品质量结果分析
4.
Optimal Process and Quality Control of Persimmon Wine;
柿子果酒最佳工艺及其质量控制研究
5.
Influence of Hop Aroma Compounds on Beer Flavor Quality
酒花香味物质对啤酒香气质量的影响
6.
The barman uses a small silver olor=# cc0066> measure for brandy.
酒吧服务员用银质小量器量白兰地酒.
7.
The quality of white wine is improved by this ester containing liquor from the fermentation of immobilized yeast.
利用固定化酵母发酵的酯香液提高白酒质量取得了良好的效果。
8.
Results indicate that Yanjing draft beer flavor has good uniformity.
结果表明，“燕京”纯生啤酒具有良好的风味质量一致性。
9.
any alcoholic beverage of inferior quality.
任何质量差的酒精饮料。
10.
1959 was an excellent vintage.
1959年产的葡萄酒质量好.
11.
Proper Control of Liquor-distilling by Steamer to Improve the Yield & the Quality of Base Liquor
控制上甑馏酒工序 提高基酒产质量
12.
Effects of Freeze Concentration Technology on Qualities of Fruit Wines
果汁冷冻浓缩技术对果酒品质的影响
13.
Polyphenols in Beers and the Relationship between Polyphenols and Beer;
啤酒中的酚类物质及其与啤酒质量的关系
14.
Comparison of Flavor Compositions of Rhodomyrtus tomentosa Fruit,Juice and Wine using GC-MS Analysis
岗稔鲜果、果汁和果酒香味物质的GC-MS比较分析
15.
Study on Quality of Granoir Wine Grape and Wine;
瑞引酿酒葡萄Granoir果实与葡萄酒品质研究
16.
Influence on Foam Quality by proteins in Beer Fermentation;
啤酒发酵中蛋白质对泡沫质量的影响
17.
The nose is intense with rich apricot, toffee and butterscotch characters which are the hallmark of wines from a vintage with high botrytis influence.
浓郁的杏子、太妃糖、奶油糖果芳香体现了葡萄孢菌素含量较高的年份酒的特质。
18.
Saceharomyces and Candida can also spoil juices.
啤酒酵母和假丝酵母也能使果汁变质。