1、Deacidification on waxberry wine was studied.
對楊梅果酒降酸技術(shù)進(jìn)行了研究。

2、High total acids content in dry waxberry fruit wine would deteriorate wine quality.
干型楊梅果酒的總酸含量影響酒的質(zhì)量。

3、Peasant's Specialized Cooperative; Farmer's Income; Waxberry Industry.
農(nóng)民專業(yè)合作社；農(nóng)戶收入；楊梅產(chǎn)業(yè)。

4、Study on application of saccharified technology to the brewing technology of waxberry wine. ;
干型楊梅果酒的總酸含量影響酒的質(zhì)量。

5、The brewing technology of monascus waxberry wine was studied.
研究了紅曲楊梅果酒的釀制工藝。

6、What gets out waxberry juice?
什么東西可以祛除楊梅汁？