1.
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
2.
Feasibility of Using Ethanol Liquor NIRS Model to Predict Ethanol in Vinous Ferment Liquid
用酒精水溶液NIRS模型预测葡萄酒发酵液酒精度
3.
Studies on Fermentation and Clarification Technology of "Bixiang Wuhe" White Wine
“碧香无核”白葡萄酒发酵与澄清工艺研究
4.
Wine: Alcoholic Beverage made from the fermented juice of grapes.
葡萄酒 用发酵的葡萄汁制成的含酒精饮料。
5.
distilled from wine or fermented fruit juice.
从葡萄酒或发酵水果汁蒸馏得到的酒。
6.
Fermentation: Process by which sugar is converted by yeast into alcohol& carbon dioxide by which grape juice becomes wine.
发酵：由于酵母的作用，糖份转化为酒精。葡萄汁经此变成葡萄酒。
7.
Strain Typing of Saccharomyces cerevisiae During Spontaneous Fermentation of Cabernet Sauvigon Wine
赤霞珠葡萄酒自然发酵中酿酒酵母的菌株区分
8.
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
9.
Sparkling wine undergo a second alcoholic fermentation.
发泡葡萄酒需要二次发酵作用。
10.
Study on Fermentation Promoter of MLF in Wine;
葡萄酒苹果酸—乳酸发酵助剂的研究
11.
Studies on Breeding and Fermentation Character of Saccharomyces Ellipsoideus;
优良葡萄酒酵母的选育及发酵性能研究
12.
To convert(the juice of grapes, for example)into wine by the process of fermentation.
酿酒通过发酵使（如葡萄汁）变成酒的过程
13.
Sugar is added to the wine during fermentation to increase the alcohol level.
发酵时在葡萄酒里加糖以提高酒精浓度。
14.
The alcoholic fermentation is then allowed to proceed with the yeast converting the grape juice to alcohol and carbon dioxide.
酒精发酵是酵母将葡萄汁转化为酒精和二氧化碳。
15.
Screening of the Dry White Wine Yeast Rich in Polysaccharide and Its Fermenting Capacity;
干白葡萄酒用高产多糖酿酒酵母的筛选及其发酵特性的研究
16.
Influence of three fungicides on growth and fermentability of wine yeast
3种杀真菌剂对葡萄酒酿酒酵母生长及发酵性能的影响
17.
Brandy is a distilled spirit made from the fermented mash of grapes or fruit.
白兰地是一种从发酵葡萄汁中蒸馏获得的酒。
18.
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