It was tested by using immobilized cell fermentation in comparison with free cell method brewing in different temperature and using mulriple yeasts fermentation to optimize vinosity .

对 西番莲进行酶 解 取 汁、 成分 调整 后， 分别进行了固定化发酵和游离发酵对比试验，不同温度下固定化发酵对比试验以及采用复合酵母菌种固定化发酵方式进行 酒质优化试验。

The characteristics of Vitis amurensis varieties grown in northeastern China were analyzed including flower types rootage ability disease fastness vinosity berry economic characteristics and biological properties .

分析了东北山葡萄品种特性，包括花型、扦插生根 率、抗病性、 酒质、果实经济性状、 农业生物学特性等。