1.
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
2.
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
3.
Modeling of Sugar Content Based on NIRS During Cider-Making Fermentation
苹果酒发酵过程中糖度近红外光谱检测模型的建立
4.
distilled from hard cider.
蒸馏发酵苹果得到的酒。
5.
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
6.
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。
7.
Study on Fermentation Promoter of MLF in Wine;
葡萄酒苹果酸—乳酸发酵助剂的研究
8.
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
9.
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
10.
Improvement of Chinese Fen-Flavor Spirit Ester Flavor by Mixed Fermentation with Apple Juice and Alcoholic Fermentative Material and Its Mechanism
苹果汁酒醅混合发酵提高清香型白酒酯香的作用与机制
11.
The Study on Highly-Active Alcolol-Fermentation Cider Dry Yeast;
高活力苹果酒干酵母（C-AADY）的研究
12.
a stringy slimy substance consisting of yeast cells and bacteria; forms during fermentation and is added to cider or wine to produce vinegar.
一种纤维质粘稠物质，含酵母细胞和菌，在发酵过程中形成，加入苹果酒和葡萄酒中产生醋。
13.
Study on Selecting Superior Cider Strain and Controlling Aroma Components;
优良苹果酒酵母优选及苹果酒香气调控技术研究
14.
a fermented and often effervescent beverage made from juice of pears; similar in taste to hard cider.
用梨子汁制成的发酵并经常有气泡的酒饮料；相似口味的发酵苹果汁。
15.
Studies of Treatments of Apple Juice and Yeasts on Cider Brewing;
果汁处理、酵母对苹果酒酿造的影响研究
16.
Brandy distilled from hard cider.
苹果白兰地由发酵的苹果汁蒸馏制取的白兰地
17.
Study on L-Malic Acid Production Technology by Submerged Fermentation
利用苹果渣发酵生产L-苹果酸工艺研究
18.
Screening of High Quality Fermentation Strains and Optimization of Fermentation Technology for Apple Vinegar and Its Beverage;
苹果醋、苹果醋饮料优良发酵菌株的选育及发酵工艺的优化