8. It is the famous home to overseas Chinese, stone carving, celebrities and waxberry.
是中国著名的华侨之乡、石雕之乡、名人之乡和杨梅之乡。
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9. High total acids content in dry waxberry fruit wine would deteriorate wine quality.
干型杨梅果酒的总酸含量影响酒的质量。
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10. Study on application of saccharified technology to the brewing technology of waxberry wine. ;
干型杨梅果酒的总酸含量影响酒的质量。
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11. Finally, the waxberry wine with bright color, high quality and the function of health protection was ob...
最后得到了色泽鲜艳、品质上乘且具有保健功能的杨梅果酒。
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12. Objective: The production processing of waxberry vinegar and waxberry beverage was discussed in this paper.
目的：以杨梅为原料，探讨杨梅果醋及果醋饮料生产工艺条件。
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13. The waxberry juice from Jingzhou county of Hunan province was fermented by grape wine yeast to produce dry red wine.
研究了超高压处理对干红枣酒中菌落总数、霉菌和酵母菌存活量的影响。
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14. On the basis of the analysis, a simulation model of the waxberry yield was constructed, and the system of waxberry yield forecasting was developed.
在分析模拟的基础上，建立浙江杨梅单产模拟预测的计算机模型，初步开发了浙江杨梅产量预报系统。
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15. The game was held by dividing group. The grade of our team was not that bad. And when the last tache of essay question finished, we won the ultimate prize-waxberry.
比赛是分组进行的，我们组的成绩还不错，到了最后一个问答题环节，我们还赢得了终极大奖——-杨梅。
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16. IPM is a part of key technological researches on waxberry safety production, based on the investigation of arthropod community and dynamics in the waxberry plantation.
17. I am ready to pick up a bag of ice and snow waxberry into the shopping basket, at this moment, mom came along, kindly said to me: "nannan, it is not health, or don't buy! ""
18. The clarified degree of waxberry wine and the dosage of chitosan were determined when the dry or sweet wine were stability, the changes of main compositions were also analyzed.
研究确定了杨梅干酒、甜酒酒体稳定时的澄清度和壳聚糖下胶量，并分析了果酒主要理化成分的变化。
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19. The clarified degree of waxberry wine and the dosage of chitosan were determined when the dry or sweet wine were stability, the changes of main compositions were also analyzed.
研究确定了杨梅干酒、甜酒酒体稳定时的澄清度和壳聚糖下胶量，并分析了果酒主要理化成分的变化。
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用作名词 (n.)
Deacidification on waxberry wine was studied. 对杨梅果酒降酸技术进行了研究。
A new brewing technology of waxberry wine was explored when the sugar containing products from saccharification of glutinous rice was used instead of sugar in fermentation. 研究了以糯米糖化制得的水解糖液代替砂糖生产杨梅果酒的新工艺。
