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。