1.
brandy obtained by distilling wine or gape marc
蒸馏葡萄酒或葡萄渣所得的白兰地酒
2.
Extraction, Purification and Effect of Scavenging Free Radicals of Trans-resveratrol from Grape Pomace;
葡萄渣中反式白藜芦醇的提取纯化及其清除自由基能力的研究
3.
Brandy distilled from grape or apple residue.
渣酿白兰地酒由葡萄或苹果残渣酿成的白兰地
4.
made from residue of grapes or apples after pressing.
用葡萄或苹果挤压后的残渣制成的酒。
5.
Development of Active Ingredient in Brewing Grape Wine Dregs-Resveratrol
葡萄酒渣中活性物质白藜芦醇的开发
6.
An Italian brandy distilled from the pomace of grapes used in winemaking.
葡萄酒渣白兰地一种意大利白兰地，由用于酿酒的葡萄的残渣蒸馏而来
7.
The Study of Joint Producing Three Available Ingredient from Grape (V.davidii Fo(?)x.) Peel and Pomace;
刺葡萄皮、渣中三种有效成分联产工艺的研究
8.
Study on Extraction Dietary Fiber from Grape Skin Residue by Enzyme Technology;
微生物酶法活化葡萄皮渣膳食纤维的研究
9.
Study on Extraction and Purification of Rresveratrol from Grape Skin;
葡萄皮渣中白藜芦醇的提取与纯化研究
10.
Anaerobic Fermentative Hydrogen Production from Glucose and Apple Residue;
葡萄糖和苹果渣厌氧发酵生物制氢的研究
11.
Study on the Property of Ultrafine Powder of Grape Wine Pomace and Its Sterilization by Irradiation
葡萄皮渣超微粉体特性及辐照灭菌的研究
12.
Extraction of resveratrol from wine grape residues with supercritical carbon dioxide fluid
CO_2超临界萃取葡萄皮渣中白藜芦醇的研究
13.
Orthogonal Test Design for Optimization of the Ethanol Extraction and the Microwave-assisted Ethanol Extraction of Proanthocyanidins from Cabernet Sauvignon Grape Skin
“赤霞珠”葡萄皮渣中原花青素的提取工艺研究
14.
Study on adsorption capability of steel slag to cane sugar glucose and fructose
钢渣对蔗糖葡萄糖果糖的吸附性能研究
15.
Optimization on anthocyanins extraction from grape wine pomace
酿酒葡萄皮渣中花色苷提取工艺的优化
16.
Taste of lees. Unpleasant taste acquired by wines kept for too long on their lees.
酒渣味：由于葡萄酒与酒渣接触时间过长而带上的令人不快的味道。
17.
The pulpy residue left after the juice has been pressed from grapes, apples, or other fruits.
残渣葡萄、苹果或其它水果的果实被榨干后剩下的果肉残渣
18.
Studies on Extraction, Purification and Antioxidant Activity of Trans-resveratrol in Brewing Grape Wine Dregs;
酿酒葡萄皮渣中反式白藜芦醇的提取纯化及其抗氧化性的研究