猕猴桃酒

CO2浸渍法加工软枣猕猴桃酒的研究甲醛浸渍法制备肠溶软胶囊的条件优化

Study on the processing technology of Actinidia arguta wine Studies on the Preparation Conditions of Formaldehyde Dip Method

猕猴桃酒酿造的最佳工艺参数为发酵温度20℃，接种量10.3%，pH值3.6；

The optimized processing parameters are 20 ℃ of fermentation temperature , 3.6 of pH value and 10.3 % of inoculum volume .

阐述了猕猴桃酒的生产工艺及酶解、酵母、发酵温度、pH等的控制措施。

The processing technique of kiwi wine is introduced , in company with enzymatic hydrolyzation , yeast , fermentation temperature , pH value etc.

固定化猕猴桃酒酵母发酵条件的研究

Study on the Fermentation Conditions of Immobilized Yeast for Kiwifruit Wine

猕猴桃酒酿造工艺参数优化及其香气成分分析

Optimization of technology for kiwi wine making and analysis of aroma components

猕猴桃酒用酵母的选育研究

Study on Selection of Yeast for Kiwi - fruit Wine

猕猴桃酒两种不同降酸方法的研究

Study on Two Different Methods for Deacidification of Kiwi Wine

壳聚糖及离子交换树脂降酸都可降低猕猴桃酒的酸度。

Decolorization of sugar solution was studied by four anion exchange resins .

液体发酵猕猴桃酒的研究

Study on Chinese Goosebeery Wine by Liquid Fermentation

猕猴桃酒降酸降涩新工艺的研究

Studies on the New Technology of Deacidification and Reducing Acerbity of Kiwi Fruit Wine

猕猴桃酒冰淇淋的研制

Development of KiWi wine ice - cream

半干型猕猴桃酒的酿制

Production of Semi - dry Kiwi Wine

本研究较为全面的对猕猴桃酒中挥发性风味物质组成进行了解析。

The study parsed the volatile flavor components in kiwifruit wine in a rather comprehensive way .

猕猴桃酒的生产玉米浆3%；

Corn steep liquor 3 % ;

猕猴桃酒的生产

Processing Technique of Kiwi Wine

猕猴桃酒的研制

Development of KiWi Wine

为选育出猕猴桃酒专用酵母，采用酵母分离和比较发酵的方法，对猕猴桃酒用酵母进行了初步筛选。

In order to select the yeast for kiwi-fruit wine , the yeast for kiwi-fruit was screened by separated yeast and comparision fermentation using these yeasts .

猕猴桃酒中挥发性风味物质研究表明，该方法共检出60种主要化合物，其中包括较多的高沸点挥发性物质，而部分的低沸点挥发性物质萃取效果降低。

The method altogether examined 60 main compounds , including many volatile substances at high boiling point , while the effect of volatile substances extraction at low boiling point was decreased .

以猕猴桃酒为特色原料，选择较佳的配比量，制成风味独特的、具有营养保健功能的猕猴桃酒冰淇淋。

Using KiWi wine as the characteristic material , select the better burden quantity , a unique flavour and a high nutritional value KiWi wine ice-cream which have health care function was developed .

本方法对于猕猴桃酒中高沸点挥发性风味物质研究具有重要的应用价值。（4）同时蒸馏法为常用挥发性物质提取方法，本研究表明，该方法重现性好，灵敏度较差。

It is worthy of applying to study the volatile flavor substances at high boiling point in kiwi fruit wine . ( 4 ) SDE is commonly used in extracting the volatile components , which has good repeatability but poor sensitivity .

猕猴桃干酒超滤澄清技术研究

Study on Ultra-filtration Clarification Technique of Kiwi-fruit Dry Wine

猕猴桃干酒酿造工艺研究

Studies on Brewing Technology of Kiwi-fruit Dry Wine

营养型猕猴桃果汁酒的开发

The development of nutrition wine of kiwifruit juice

猕猴桃干酒优化工艺及质量控制研究

Study on the Optimum Technology of Kiwi Dry White Wine and the Quality Control

猕猴桃发酵酒加工工艺

Processing technique of fermented kiwifruit wine

猕猴桃配制酒的研制

Development of Kiwi Fruit Liqueur

为提高猕猴桃干酒品质及其非生物稳定性，通过优选法，对猕猴桃干酒酿造中猕猴桃清汁的制取、发酵方式、酵母选择、降酸顺序、发酵参数等进行了研究。

In order to improve the quality and non-bio-stability of kiwi-fruit wine , the preparation of clarified juice , fermentation method , selection of yeast , order of reducing acid and fermentation parameter were studied .

山楂刺梨猕猴桃三果干酒的研制

Development of Hawthorn - Cili-Actinidia Dry Wine

我国是猕猴桃生产大国，但是我国猕猴桃的深加工产业还很落后，酿造猕猴桃酒是解决这一问题的有效途径。

China is a large Kiwifruit producer in the world , but the intensive processing industries of Kiwifruit in China are still backward , and to brew Kiwifruit wine is a very effective way for solving this problem .