and the key techniques on the aroma and color low-alcohol sweet red wild grape wine and low-temperature fermentation were solved.
确定了采用、榨汁、发酵等工艺,并解决了低醇甜红山葡萄香气和色泽问题及低温发酵的技术关键。
the effects of fermenting accessory ingredients on the alcohol fermentation of wild grape wine was studied with cross breed of「gongniang erhao」as raw materials.
以山葡萄种间杂交种「公酿二号」为原料,研究发酵助剂对山葡萄酒精发酵的影响。
the project will adopt advanced production brewing process with northeast special grape as the main raw materials to produce wild grape wine and wild grape seed oil.
本项目以东北特产优质山葡萄为主要原料,采用先进酿造工艺生产山葡萄籽油和滋补型山葡萄酒。