1.
The Isolation, Screening and Application of Killer Yeasts in Cider;
嗜杀酵母的筛选及其在苹果酒发酵中的应用
2.
Sulfur Dioxide Control in Apple Wine Fermentation and the Effect on Malolactic Fermentation;
苹果酒发酵中SO_2的控制及其对苹果酸乳酸发酵的影响
3.
Study on fermentation technology of composite health wine with apple and Chinese jujube
营养型苹果枣复合果酒发酵工艺的研究
4.
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
5.
Optimization of fermentation conditions of sea buckthorn fruit wine by response surface methodology
响应面法优化沙棘果酒发酵条件的研究
6.
convert a juice into wine by fermentation.
把果汁放进酒中来发酵。
7.
distilled from hard cider.
蒸馏发酵苹果得到的酒。
8.
Studies on Screening of Saccharomyces Cerevisiae and Brewing Technology of Purple Sweet Potato Wine;
优良果酒酵母筛选与紫甘薯酒发酵工艺研究
9.
Preliminary Report of Mulberry Wine Fermented by Angel Grape Wine Yeast
安琪葡萄酒高活性干酵母发酵桑果酒试验初报
10.
distilled from wine or fermented fruit juice.
从葡萄酒或发酵水果汁蒸馏得到的酒。
11.
An alcoholic drink made from hard cider that has been frozen.
苹果酒由冷藏的发酵苹果汁制取的酒精类饮料
12.
Study on the Construction of Cider Yeast and Fermentation Kinetics;
苹果酒专用酵母的构建及发酵动力学研究
13.
The Influence of Different Raw Materials on Yeast Growth and Alcohol Fermentation
不同原料对酵母生长及发酵酒精结果的影响
14.
Activation Temperature of Dry Yeast and the Fermentation of Fruit Wine with Different Materials
干酵母活化温度与不同原料果酒的发酵
15.
Cider have to ferment for at least ten week before yt is ready to drink.
苹果酒至少要发酵十周才适合饮用。
16.
Study on Fermentation Promoter of MLF in Wine;
葡萄酒苹果酸—乳酸发酵助剂的研究
17.
An alcoholic liquor distilled from wine or fermented fruit juice.
白兰地从葡萄酒或发酵果汁中蒸发出来的一种含酒精的烈酒
18.
yeast used in fermenting beer.
用于发酵啤酒的酵母剂。