APP Product of the fermentation of sugar by yeasts and,next to water,is quantitatively the most important liquid constituent of wine.乙醇:酵母以糖为底物的发酵产物,是葡萄酒中含量仅次于水,最重要的液体组分。Alcool etilico(意)Alcool éthylique(法)......（本文共 182 字） [阅读本文] >>
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Product of the fermentation of sugar by yeasts and,next to water,is quantitatively the most important liquid constituent of wine.乙醇:酵母以糖为底物的发酵产物,是葡萄酒中含量仅次于水,最重要的液体组分。Alcool etilico(意)Alcool éthylique(法)......（本文共 182 字） [阅读本文] >>
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