| 1. | Study on the brewing techniques of loquat fruit wine
枇杷果酒酿造工艺研究 |
| 2. | Brewing technique of mulberry wine
桑葚果酒的酿造技术 |
| 3. | Brewing technique and nutrition components analysis of fermented persimmon wine
柿子发酵果酒的酿造和营养成分分析 |
| 4. | It was medieval european monks who introduced scientific brewing techniques in an effort to produce a nutritious beverage to supplement their meager diets
正是中世纪欧洲的僧侣们引进科学的啤酒酿造技术，制造有营养的饮料，从而补充了他们贫乏的饮食。 |
| 5. | The brewing techniques of loquat fruit wine were studied and the effects of different fermentation temperature and sugar content on wine quality were also analyzed
摘要以龙泉枇杷为原料研究批把果酒生产工艺，考察不同发酵温度、糖浓度对果酒质量的影响。 |
| 6. | Brewing technique and key parameter of kiwi wine was studied , a unique flavour and a high nutritional value kiwi wine which have health care function was developed
摘要研究了猕猴桃酒发酵的工艺及关键参数，制成风味独特的、具有营养保健功能的猕猴桃酒。 |
