development of ganoderma lucidum lycium chinensis miller tomato wine

study on the processing technology of ferment lycium chinense hydromel

枸杞蜂蜜酒的发酵工艺探讨

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study on the clarification effects of three clarification agents and the influence to the lycium barbarum polysaccharide

三种澄清剂对枸杞酒澄清效果及其对枸杞多糖含量影响的研究

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study on the clarification methods of chinese wolfberry wine

配制型枸杞酒的澄清方法研究

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actually, the milk wine refers to a kind of gas, which becomes tiny droplets in a sealed vessel.

其实这奶酒指的就是蒸汽，它在这个封闭的容器里面变成水珠。

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experimental results showed that the inoculation method was the most significant influencing factor determining the quality of kumiss.

试验表明，菌种接种方式对奶酒质量的影响最大。

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air entraining milk wine is yellow and green in color with fine foaming and pleasant taste.

加气起泡奶酒色泽浅黄带绿，奶香、酒香、清雅舒愉，酸甜爽口，泡沫较细，有杀口感。

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milk wine types& milk wine flavors

奶酒的类型与风味

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from ancient date, the mongolian kumiss brewing technology has a long history.

从远古至今，蒙古族马奶酒酿制技术历史悠久。

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bacteriostatic action of organic acids in the koumiss

酸马奶酒中有机酸的抑菌作用

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this paper introduced koumiss making method in different parts of ancient times.

本文分析远古各个时期我国制作马奶酒的方法。

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preliminary research of fermented craft of honeyed milk liquor

蜜奶酒发酵工艺初探

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study on optimum fermentation conditions for soy kefir preparation with kefir grains

利用开菲尔粒制备酸豆奶酒最佳发酵条件的研究

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the evolution of history for koumiss making method in china

我国马奶酒制作方法的历史沿革

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manufacture distillation milk wine with the whey acting as the material

以乳清为原料生产蒸馏型奶酒

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extraction and characteristics of antibacterial factor from enterococcus faecalis in koumiss

酸马奶酒中一株粪肠球菌抑菌物质的粗提及特性研究

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a study of using kefir culture for cow's koumiss preparation

利用开菲尔发酵剂制备牛乳酸马奶酒的研究

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reviews on the technology advance of kefir

酸牛奶酒（Kefir）工艺学研究进展评论

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in order to produce quality shaoxing traditional rice-adding wine, the technical operation must be strictly managed and the relative technical indexes must be followed.

只有严格掌握和控制各工艺操作及其工艺指标，才能确保生产、产品质量，才能生产出优质的绍兴加饭酒。

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the recoveries of cysteine in samples of three kinds of wine attained 94.2%, 101.6% and 102.2%, respectively.

利用此法测定了啤酒、黄酒及加饭酒中半胱氨酸的含量，样品的回收率分别为94.2%、101.6%和102.2%。

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production techniques& quality control of shaoxing traditional rice-adding wine

绍兴传统加饭酒的生产工艺及质量控制

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