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1.Development of Chinese Date Fruit Wine
红枣果酒的研制收藏指正
2.Experiment of Sugar Solution of Chinese Gooseberry Preserved Fruit to Produce Chinese Gooseberry Fruit Wine
猕猴桃果脯糖液酿酒实验研究收藏指正
3.The fruit wine was nutritious and restorative, with low alcohol content.
该酒酒精度低，营养丰富，具有饮用滋补双重作用。收藏指正
4.Preliminary Study on Dry Fruit Wine by Mixed Fermentation of Gold Pear Juice and Orange Juice
黄金梨汁和柑橘汁混合发酵干型酒的初步研究收藏指正
5.The brewing techniques of loquat fruit wine were studied and the effects of different fermentation temperature and sugar content on wine quality were also analyzed.
摘要以龙泉枇杷为原料研究批把果酒生产工艺，考察不同发酵温度、糖浓度对果酒质量的影响。收藏指正
6.The main flavoring is often such as Vermouth, various fruit juices, wine, or even eggs or cream.
调料主要用味美思、各种果汁、葡萄酒，甚至是鸡蛋或奶油。收藏指正
7.With the fruit, we ordered a sweet white wine.
由于我们带了水果，所以点了甜白葡萄酒。收藏指正
8.Study on technique of fermentation of the fruit jam during producing Chinese bayberry wine
杨梅果酒果浆发酵技术研究收藏指正
9.distilled from wine or fermented fruit juice.
从葡萄酒或发酵水果汁蒸馏得到的酒。收藏指正
10.Palate: Well balanced between tannin and fruit, the structure and harmony of the wine contribute.
口感：单宁和果味之间平衡得很好，结构紧密。收藏指正
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