1.Winemaking: Traditional winemaking in tanks with long maceration (on average 3 weeks) for a maximum extraction of fruit and tannins.
发酵方式：传统发酵，3周左右浸渍，以获取最多的果香与单宁。
2.After alcoholic fermentation, there was post-fermentation maceration on skins 14 days, before pressing.
完成酒精发酵后，还要进行14天的浸皮过程。
3.Creamy liqueur made either with artificial banana flavouring or produced by maceration and infusion of bananas.
含乳脂利口酒，加入人造香蕉调味料。
4.Wine making: Traditional wines making with total de stemming, temperature controlled maceration . 8 days of maceration .
酿造工艺：传统酿造工艺，去梗，浸泡8天，发酵前全程温控。
5.BM45 is a relatively slow starter and is well suited for long maceration programs.
45是一个相对缓慢起动，适合长期浸渍节目。
6.Vinification: Destemmed crop. Classic maceration . Aged in oak barrels for 12 month.
葡萄酒酿造：传统工艺发酵，在橡木桶中陈酿12个月。
7.By L9(34) orthogonal experiment maceration temperature and time, drying temperature and time all had much effect on quality of test paper.
经L_9（3~4）正交试验。纸片的浸渍温度，浸渍时间，烘烤温度，烘烤时间对纸片质量都有较大的影响。
8.VINIFICATION: We pick up the grapes as we can at low temperature. After, we make cold maceration during 4 days to extract fruity aromas.
葡萄酒酿造法：低温采摘后的葡萄经过4天冷却浸渍，使果香充分挥发出来。
9.Winemaking: In concrete and stainless steel tanks, 3 to 4 weeks' maceration according to the year, with temperature control.
发酵方式：不锈钢与水泥罐发酵，根据年份不同有3到4周的控温浸渍。
10.Maceration in Schulze's reagent is the most common procedure and it is the most critical step in the methods.
舒氏液浸解是最常用的方法，也是几种方法共用时最关键的步骤。