摘要
苹果品种是影响苹果酒质量的重要因素,本文介绍了酿酒用苹果的分类,酿酒用苹果汁的成分含量,酿酒用苹果品种特性。
Variety of apple is the important limiting factor in the cider quality. The paper introduced the classification and properties of wine-brewing apple varieties, components and content of brewing apple juice.
出处
《杨凌职业技术学院学报》
2004年第3期11-13,共3页
Journal of Yangling Vocational & Technical College
