wine fermentation

The general processes for are comprised of burdock juice extraction, fermentation and wine concoction.

以牛蒡为原料,经酶解成牛蒡汁, 再发酵、调配成酒.

Study on processing technology of Chinese chestnut wine and its fermentation characteristics

板栗果酒酿造工艺及发酵特性研究

several technological factors influencing methanol and fusel oil formation in pomegranate wine fermentation

影响石榴酒发酵过程中甲醇和杂醇油生成量的几个工艺因素

In order to select the yeast for kiwi-fruit wine, the yeast for kiwi-fruit was screened by separated yeast and comparision fermentation using these yeasts.

为选育出猕猴桃酒专用酵母，采用酵母分离和比较发酵的方法，对猕猴桃酒用酵母进行了初步筛选。

application of pectic enzymes in dry white wine fermentation

果胶酶在水晶干白酿造中的应用试验

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.

The yeasts ( S.cerevisiae) As2.346, As2.1190 and Mango 1# which were actived for many times had been separately inoculated into sapodilla juice and sapodilla dregs for wine fermentation.

采用多次活化的果酒酵母As.2.346、As.2.1190、芒果酒1＃分别接种于人心果汁、果渣中进行发酵酿酒。

Open fermentation in wine production ; 4 . multiplicity of microbe groups; 5.

4.微生物菌群多样性: 有多种霉菌、细菌、酵母等.

Influence Factors on the Fermentation of Dried White Lychee Wine and Control Methods

影响干白荔枝酒发酵的因素及控制方法

Studies on Technology of Melon Wine Fermentation and Conditions of its Clarification

哈密瓜酒酿造工艺及澄清条件的探讨

On the other hand, addi tion of fruit aroma essence and fermentation by leather strap could improve the wine taste.

可采用酶法，添加果香和采用带皮发酵来提高鸭梨酒的风味。

The importance of brewing kiwi fruit wine by fermentation kiwi fruit was discussed in this paper.

论述了以猕猴桃为原料进行发酵酿酒的意义,介绍了猕猴桃酒的生产工艺及其关键技术问题.

Research on Enzymatic Hydrolysis of Wheat Gluten and Peptides Wine Fermentation

酶解小麦面筋蛋白及多肽酒发酵研究

Determination of lactic acid concentration and its change during rice wine fermentation

黄酒发酵过程中乳酸含量分析及变化规律的研究

After aging the traditional red wine fermentation process begins.

陈化后,开始传统的红葡萄酒发酵过程.

the dissolved oxygen ( do) control system for rice wine fermentation is an unstable system with multi-disturbance, time-varying and nonlinearity.

黄酒发酵溶氧控制系统是一个多干扰的、时变的、非线性的不稳定系统。