| 释义 |
yellow rice短语¹⁰⁶¹⁰⁰⁺⁵
基本例句
黄米
The alcohol content in the same sample of yellow rice wine was different from each other determined with different method.
以同一黄酒试样，采用不同的方法测定酒精度，其结果得到不同的误差值。 chemyq
The factors for the formation of precipitate in yellow rice wine are biological and non- biological.
黄酒产生沉淀影响酒的感官质量，引起沉淀的因素有非生物因素和生物因素； cnki
Yellow rice wine is the oldest wine in China, but, yellow rice wine industry develop slowly now, Industrialization and modernization of it is also not good.
黄酒是我国历史最悠久的酒种，而当前我国黄酒业发展缓慢，工业化和现代化程度不高。 cnki
Development of new enzyme agent of yellow rice wine and its application.
黄酒新酶制剂的开发及其应用； cnki
Low-alcohol yellow rice wine production by full fermentation of diluted mash was studied.
研究采用稀释醪液大罐全发酵法生产低度黄酒。 dictall
Macromolecular proteins coupled with tannin polymer were the main factor to induce precipitate and turbidity in yellow rice wine.
高分子蛋白质是引起黄酒沉淀的主要因素，其与单宁聚合物引起黄酒冷浑浊、沉淀。 cnki
Often beer, yellow rice wine and strong white liquor are served at a Dhinese banquet.
中国宴席桌上的酒通常为啤酒、黄酒以及烈性白酒3种。 yyyma
Plain Congee, Chicken Congee, Yellow rice Congee.
白粥，鸡肉粥，小米粥。 lashou
Proteins are the main causations of precipitate in yellow rice wine.
蛋白质是造成黄酒沉淀的主要因素。 chemyq
Reforming the traditional technique of Shousheng yellow rice wine was mainly researched in this paper.
该文主要探索了寿生酒传统工艺的改革，试验表明； cnki
Shaoxing yellow rice wine tastes really fantastic.
黄酒的味道非常好。 iciba
The application of membrane separation in super- filtration and refining filtration was the development trend of filtration technique in yellow rice wine industry.
利用膜分离技术进行精滤和超滤，是黄酒工业过滤技术的发展方向。 cnki
The main factors causing precipitate in yellow rice wine include proteins, tannin, Fe, and external conditions during storage such as temperature and oxygen etc.
引起黄酒沉淀的主要因素有蛋白质、单宁与铁以及外部条件如温度、氧气等。 dictall
The problem existing and solution taken in the production of low degree yellow rice wine. produce technic of low degree yellow rice wine and sterilization conditions.
低度黄酒生产中存在的问题及采取的解决方法，生产低度黄酒的工艺技术和杀菌问题。 chemyq
Volatile esters content in yellow rice wine was an important index to assess wine quality and also an analytic item hard for accurate measurement.
黄酒中挥发酯含量的测定是评价黄酒质量的一项较重要的理化指标，也是一项不易准确检测的分析项目。 cnki
Wine lees is the by-product in yellow rice wine production.
酒糟是黄酒企业生产黄酒的副产物。 chemyq
Yellow rice wine rancidity was induced mainly by lactobacillus fermentation.
黄酒酸败主要是由乳酸杆菌发酵产酸引起的。 cnki |