英语释义

1. a wine fermented from fruit other than grapes

片语

Fresh fruit white wine sabayon鲜水果葡萄酒蛋黄布丁

Dry Fruit andNut Wine干果酒

fruit wine wine果酒

fruit t wine果酒

fruit rice wine果露黄酒

bottle of fruit wine果子酒

英汉例句

• sulfur dioxide control in fruit wine had become an important research project in food safety.

  果酒酿造中的二氧化硫控制是重要的食品安全研究课题。

• can also explore research, health wine, fruit wine team group buying and so on.

  也可以探索研究团购、保健酒团购、果酒团购等。

• this review emphatically discussed the varieties of phenolic compounds, the non-enzymatic browning mechanism, and various browning-preventing techniques in fruit wine production.

  本文较全面的介绍了果酒中酚类物质的种类和发生非酶氧化褐变反应的机理及其研究进展，以及防止或减轻氧化褐变的技术措施。

• the aroma composition of pineapple wine, pineapple, mango and banana mix fermented fruit wine were analyzed by gas chromatography-mass spectrometry.

  采用气相色谱—质谱联用对菠萝及菠萝、芒果和香蕉混合发酵果酒的香气成分进行了测定。

• as for fruit millet wine, there is the mixture of fruit wine and millet wine, brewing with fruit juice and the mixture of fruit juice and spice.

  果味型黄酒生产工艺有果酒和黄酒配兑、果汁为原料酿制、果汁和香料配制。

• fruit wine is made by getting rid of core , tattering , squeezing and brewing with flesh litchi as its raw material .

  以优质新鲜荔枝为原料，经去皮、去核、破碎、压榨、发酵，陈酿精制而成的果酒。

• the determined results showed that fermented persimmon wine is a health fruit wine with very high nutritive value.

  测定结果表明柿子发酵果酒含有丰富的营养成分，是一种具有极高营养学价值的保健果酒。

• the fermentation techniques of pomegranate fruit wine were studied.

  以成熟石榴汁为原料，对石榴果酒发酵工艺进行研究。

• the new clarifying technique of dried red sea buckthorns fruit wine was studied.

  研究了干红沙棘果酒澄清工艺。

• in han, tang dynasty, in addition to outside, all kinds of liquor, wine, fruit wine production of wine has a certain amount of development.

  在汉、唐以后，除了黄酒以外，各种白酒、药酒、果酒的生产有了一定的发展。

• the things that the liquor and fruit wine losing lustre or even present crystal sediment relate very much to the bad weather in winter on the theory and practical operation.

  从理论和实际操作，浓香型白酒、果露酒出现失光和晶状沉淀与恶劣气候有较大关系。

• the effects of fruit wine constituents on mlf were investigated by manual simulation.

  本研究采用人工模拟果酒，研究果酒成分对mlf的影响。

• the fermentation process of ponkan fruit wine was studied with ponkan juice and highly-active dry yeast used as the raw material and culture, respectively.

  以椪柑果汁为主要原料，酿酒高活性干酵母为发酵菌种，研究了椪柑果酒的发酵工艺。

• the improved technology for fruit vinegar production was introduced. using organic fruits as raw materials, the liquid fruit wine was fermented with puffing organic rice to regulate sugar degree.

  概述了果醋生产工艺的技术改进方法，以有机水果为原料，用膨化的有机大米调节糖度，对液态果酒进行发酵；

• this paper introduced the nutritional composition and healthy value of kiwifruit, the comprehesive processing utility of kiwi fruit juice, preserved fruit, fruit wine and seed oil.

  介绍了猕猴桃的营养成分、保健价值，综述了猕猴桃果汁饮料、果酒、果脯、果籽油的加工利用现状。

• the deacidification of orange fruit wine was studied.

  对高橙果酒的降酸技术进行了研究。

• the processing technology and the critical operations of the fig fruit wine were described, and the key process parameter during processing was studied.

  介绍了无花果酒的生产工艺及操作要点，并对发酵中重要工艺参数进行研究。

• the red bayberry wine is a fruit wine that is brewed with the fresh red bayberry processed well through breaking, pressing, fermenting and aging.

  杨梅酒是以新鲜杨梅为原料，经破碎、压榨、发酵、陈酿精制而成的果酒。

• the spoilage of fruit wine included blue spoil age and brown spoilage.

  果酒的破败病有蓝色破败病、棕色破败病。

• high total acids content in dry waxberry fruit wine would deteriorate wine quality.

  干型杨梅果酒的总酸含量影响酒的质量。