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METHOD FOR PRODUCTION OF «HOROBYNOVE» FRUIT BERRY UNFORTIFIED LIQUEUR FINE WINE
METHOD FOR PRODUCTION OF «HOROBYNOVE» FRUIT BERRY UNFORTIFIED LIQUEUR FINE WINE
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机译:生产“霍比诺夫”果浆果无糖甜酒细酒的方法
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摘要
A method for production of fruit berry unfortified liqueur fine wine consist in that fermentation of pasteurized mashes is carried out at the temperature of 18- with addition of 5% pure culture of recommended yeast race.
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