Easy to use, reduce labor intensity, can effectively prevent rancidity of rice wine, wine quality stability, improve liquor yield. Scope: for a variety of rice wine brewing. Key features: to replace the traditional rice wine production from cultured yeast, can also be added to the traditional koji blended wine production.
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Easy to use, reduce labor intensity, can effectively prevent rancidity of rice wine, wine quality stability, improve liquor yield. Scope: for a variety of rice wine brewing. Key features: to replace the traditional rice wine production from cultured yeast, can also be added to the traditional koji blended wine production.
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15 °C lagern. Ihre hervorragende Anpassung auch an die ungünstigsten Umgebungsbedingungen (sehr niedrige pH-Werte und Temperaturen) ermöglicht eine schnelle und vollständige Umwandlung des Zuckers, ohne dass unerwünschte Verbindungen als Nebenprodukte entstehen.
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Stir up the wine and make sure it's cool. The result is either sour or not. It is full of water and the liquor is too strong. Its cell structure is very close to the human body, it is the ideal natural source of nutrition.
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The kit is based on the dried lemon powder blended with specially selected herbs to produce a fresh and crisp wine with citrus and delicate spicy aroma of the lemon fruit which will bring amazing style and flavour to your food.
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Our fruits and berries are conserved in grape juice which allows enhanced extraction of fruit taste and aroma. Smooth in the mouth with crisp acidity. It is excellent as an aperitif. Based on cherries in red grape juice.
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