Pear wine

Study on the Technology of Dry Snow Pear Wine

Snow（初三适用）（英文）干白雪梨酒的工艺研究

Process study of snow pear wine

干白雪梨酒的工艺研究

Discussions on some questions in the production of fragrant pear wine

香梨酒酿制过程的若干问题探讨

Problems in the Brewing of Juicy Pear Wine and the Relative Solutions

鸭梨酒酿造中存在的问题及防止措施

The Study on Selecting Yeast for Fermenting Ya Pear Wine

鸭梨酒酵母菌的选种研究

Study on the VitC content in the fermentation of Cili pear wine

刺梨酒发酵过程中VitC的变化研究

Analysis of Aroma Components of ' Yali ' Pear Wine by Gas Chromatography-Mass Spectrometry

鸭梨果酒香气成分分析

Study on the TRCHNIQUE of making sour pear wine

安梨发酵酒的酿造工艺研究

The thesis provided the certain theory basis for reasonable fermentation technology and fragrant pear wine exploition and provided useful explore for the pear brandy .

本研究结果为制定合理的酿酒工艺和香梨发酵产品的开发提供了一定的理论依据，并为新产品&香梨白兰地的生产进行一些有益的探索。

This paper dwells upon the processing of a tonic peony and pear wine . First , pear juice is extracted from pear .

介绍以牡丹、梨为原料，发酵成牡丹梨酒的工艺过程。

The result showed that only the fresh and healthy pears can be processed into high-quality fragrant pear wine . Study on the Change in Component Parts of Sweet Pear Wine During the Fermentation

研究结果表明，香梨原料的品质对酒质量和风味有重要影响，只有新鲜无病害的果实才能生产出优质香梨酒。香梨酒发酵过程中成份变化的研究

The dominant compounds in pear wine was 1-butanol , 3-methyl , ethyl acetate , 1-nonanol , 1-hexanol , 1 - propanol , 2-methyl , formic

香梨果酒的主要香气成分是3-甲基-1-丁醇，1-壬醇，乙酸乙酯，1-己醇，2-甲基1-丙醇，苯

Study on Basic Physiological Properties of Yeast Strain Y-5 Suitable for Yali Pear Fruit Wine Production

适合鸭梨果酒酿造酵母菌Y-5的基本生理特性研究