1.
Natural champagnes are produced by continuing the fermentation in bottles to produce a naturally sparkling wine.
天然的香槟酒可以通过在瓶中继续发酵制成一种天然起泡葡萄酒。
2.
Brut carbonatd wine
天然加气起泡葡萄酒
3.
Special wines: sparkling wines, fortified (aperitif) wines,and brandy.
特种葡萄酒：起泡葡萄酒、利口葡萄酒、葡萄白兰地。
4.
semi-dry carbonated wine
半干加气起泡葡萄酒
5.
extra-dry carbonated wine
绝干加气起泡葡萄酒
6.
sweetened cream beaten with wine or liquor.
加糖的奶油，用葡萄酒或烧酒打起泡沫。
7.
A sparkling white wine produced in Champagne.
香槟酒香巴尼产的一种起泡沫的白葡萄酒
8.
Influence of different Saccharomyces cerevisiae on the quality of sparkling wine
不同酿酒酵母对起泡葡萄酒品质的影响
9.
To make fine fizz it is essential that the grapes are not too ripe and the acidity remains refreshingly high.
要酿造优质的起泡葡萄酒，葡萄不能熟过头，酸度要要够高、够劲。
10.
pink sparkling wine originally from Germany.
起源于德国的一种粉红色的发泡葡萄酒。
11.
a similar sparkling wine made elsewhere.
别处产的一种相类似的起泡沫的葡萄酒。
12.
Study on the Production of Sparkling Grape Wine by Chardonney Grape
以宁夏芦花台霞多丽酿造起泡葡萄酒原料酒的研究
13.
lose sparkle or bouquet, as of wine or beer.
葡萄酒或啤酒失去发泡或花束。
14.
A sweet white wine or liqueur.
天使酒一种甜味白葡萄酒或甜露酒
15.
Marinate the veal in white wine for two hours.
把小牛肉用白葡萄酒浸泡两小时.
16.
Sparkling wine undergo a second alcoholic fermentation.
发泡葡萄酒需要二次发酵作用。
17.
Cork is a natural substance and sometimes it contains mould that reacts with the wine and masks the aromas of the wine.
瓶塞是天然物质，有时候瓶塞会含有一些发霉物质，与葡萄酒发生反应，影响葡萄酒的香气。
18.
On the Origin of Grape and Grape Wine and Their Spread Time and Route to Xinjiang
葡萄、葡萄酒的起源及传入新疆的时代与路线