1、

Having fruit wine frequently is good for the health of the elderly.

老年人常喝些果酒对身体有益.

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2、

The mixed juice of pumpkin, lycium and aloe was used to produce complex fruit wine.

以南瓜 、 枸杞、芦荟三种汁液为原料生产复合果酒.

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3、

The new clarifying technique of dried red fruit wine was studied.

研究了干红沙棘果酒澄清工艺.

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4、

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.

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5、

During fruit wine processing, the main fermentation technological conditions are the key factors.

在果酒生产中, 主发酵的工艺条件是关键.

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6、

Persimmon fruit wine was produced by yeast strain solid fermentation with sweet persimmon as raw materials.

以甜柿为原料,采用酵母菌固态发酵法生产柿子果酒.

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7、

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.

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8、

Special wine includes low alcohol wine, fruit wine and health care wine etc.

特种黄酒包含低醇黄酒 、 果味黄酒和功能性保健黄酒等.

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9、

The fruit wine was nutritious and restorative, with low alcohol content.

该酒酒精度低,营养丰富, 具有饮用滋补双重作用.

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10、

Coming in at a mere 14.2% alcohol, the wine is poised nicely between richness and elegance with loads of full-bodied fruit and a fine thread of warm spice in each sip.

这瓶葡萄酒的酒精度仅为14.2%,很好地体现了丰富的层次和典雅的色泽,具有丰富的果香,每次品尝都能感受到一丝温暖的香味。

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11、

Carignan: shiny garnet-red wine with blackcurrant and red fruit aromas, very fresh to the taste.

佳丽酿: 晶莹闪亮的酒体掩映着酱红色光泽,拥有黑茶藨子与红色水果的风味酒香, 带来轻盈精雅口感享受.

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12、

An alcoholic liquor distilled from wine fermented fruit juice.

由葡萄发酵汁水蒸馏出来的一种烈酒.

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13、

Pleasant , dark colour. A full-bodied, Black cherry and the tang of soft fruit. Appealing and round wine.

迷人深红的酒色, 酒体丰厚, 带有浓?的黑梅等成熟果香味, 口感、平衡、酒体结构表现都非常理想,是一款相当有吸引力的葡萄酒.

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15、

The Maori Collective comprises 11 companies exporting things like wine, manuka honey, fruit bars and a soft drink, and all using China's Tmall Global e-commerce platform.

HUI毛利集团由11家公司组成,共同出口包括葡萄酒、麦卢卡蜂蜜、水果条、软饮料等产品,这些毛利品牌产品将在天猫全球购平台进行销售。

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16、

Study on Liquid State Deep Fermented Chaenomeles lagenaria Koidz Fruit Wine

液态深层发酵型木瓜果酒的发酵工艺研究

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17、

Relationship between Activation Temperature of Dry Yeast and Fruit Wine Quality

干酵母活化温度与果酒品质的关系

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18、

Activation Temperature of Dry Yeast and the Fermentation of Fruit Wine with Different Materials

干酵母活化温度与不同原料果酒的发酵

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19、

The Making-Wine Characteristics of Counter-Season Fruit on the Grapevines

雷司令葡萄反季果酿酒特性研究

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20、

Wild Lonicera edulis fruit was used as raw material to produced wine, together with saccharose, citric acid, malic acid and edible alcohol etc.

以野生蓝靛果为原料,添加白砂糖、柠檬酸、苹果酸和食用酒精等辅料配制调配型蓝靛果果酒。

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