The main causations for the precipitate in amur grape wine are microzyme self-dissolve, microbial contamination, excessive oxidation and over quantity of tarter muriaticacid etc.
山葡萄酒浑浊的主要原因有酵母菌自溶、微生物污染、氧化过度、蛋白质和酒石酸盐过多等。
2
While the indium absorbed by a muriaticacid is manufactured into the finished product of a metal indium ingot after iron-removing and replacement processing.