梨酒
lí jiǔ
- 名perry;pear liquor
梨酒-
腰果梨酒的果香保持作用研究
Fruity Flavor Keeping of Cashew Apple Wine
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介绍以牡丹、梨为原料，发酵成牡丹梨酒的工艺过程。
This paper dwells upon the processing of a tonic peony and pear wine . First , pear juice is extracted from pear .
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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 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