The temperature variation,physicochemical vindex variation and microorganism extinction-growth in the piling fermentation were detailed. 详细介绍了堆积过程中温度变化情况，理化指标变化情况及微生物消长情况。
The red bayberry juice produced in this way discussed will be up to the state and enterprise standard of physicochemical and microbial quota. 按此工艺流程生产加工的鲜杨梅汁饮料，其理化指标及微生物指标均符合相关国家标准和企业标准。
