市場(chǎng)營(yíng)銷論文-“馨香四溢私人訂制”紅酒品種研發(fā)與生產(chǎn)公司-文庫(kù)吧
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【正文】 4. 市場(chǎng)定位標(biāo)準(zhǔn) ..................................................................................................... 7 5. 市場(chǎng)定位戰(zhàn)略 ..................................................................................................... 8 結(jié) 論 ............................................................................................................................ 9 參考文獻(xiàn) ...................................................................................................................... 10 4 “ 馨香四溢 ，私人訂制”紅酒品種研發(fā)與生產(chǎn)公司 摘要 ： 為研制特色葡萄酒，以花種香精為原料，在不同的條件下釀造香精葡萄酒，探討了具有地域特色的香 精葡萄酒加工工藝。我們選擇通過(guò)單因素試驗(yàn)和正交試驗(yàn)確定了香精 葡萄酒發(fā)酵工藝。通過(guò)單因素實(shí)驗(yàn)和正交實(shí)驗(yàn)來(lái)探索在什么樣的條件下，葡萄酒擁有最好的口感以及品質(zhì)。 關(guān)鍵詞： 葡萄酒 香精 發(fā)酵工藝 正交實(shí)驗(yàn) Abstract: for the development of wine characteristics, to flower essence as raw material, under the condition of different brewing flavor wine, discusses the with regional characteristics of flavor wine processing technology. The fermentation process of lavender wine was determined by single factor and orthogonal experiments.. Through single factor experiment and orthogonal experiment to explore the conditions, wine has the best taste and quality. Keywords： Wine Essence Fermentation technology Orthogonal experiment 5 1. 引言 大眾普遍認(rèn)為酒和文化兩者是不可分割的。而在中國(guó)，葡萄酒更是作為西方外來(lái)文化的典型代
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