| 释义 |
yellow rice wine短语¹⁴⁴⁹⁷²⁺²
基本例句
黄酒
酒水
And rich organic acids in rice milk is also helpful for enhancing esters content in yellow rice wine.
同时，米浆水中含有的丰富有机酸也使各种酯类物质的浓度也有所提高。 www.lmst.com.cn
Besides, the polyphenol such as tannin, metal ions such as Fe, and ethanol would also induce protein precipitate in yellow rice wine.
酒体中的多酚单宁、金属离子如铁、乙醇也会引起蛋白质沉淀。 cnki
It is widely used for various kinds of liquid packing. Such as milk, soya-milk, peanut milk, juice drinks, ice bag drinks, soy sauce, vinegar, yellow rice wine and beancurd and etc.
广泛用于牛奶、豆奶、花生奶、果汁饮料、冰块饮料、酱油、醋、黄酒等各种液体及内脂豆腐的包装。 pftpack
The effects of different inoculation quantity of yellow rice wine brewing yeast YWBY, different fermentation temperature and fermentation time on the fermentation of sweet rice wine were studied.
研究了不同黄酒高活性干酵母 YWBY接种量、发酵温度、发酵时间对糯米甜酒发酵的影响。 www.lmst.com.cn
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
In this paper, the production of Danyang yellow rice wine including its quality raw materials, special wheat starter, unique water quality, and special wine-making technology was discussed.
对丹阳黄酒酿造用的优质的原料、特制的麦曲，得天独厚的水质和独特的工艺进行了阐述。 www.lmst.com.cn
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
Often beer, yellow rice wine and strong white liquor are served at.
中国宴席桌上的酒通常为啤酒，黄酒和烈性白酒3 种。8875
Shaoxing yellow rice wine tastes really fantastic.
黄酒的味道非常好。 iciba
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
Through the study of the quantitative relationships, the effects of each amino acid on sensory taste of yellow rice wine could be confirmed.
通过定量关系的研究，可以明确黄酒中氨基酸成分对黄酒感官口味的影响。 www.lmst.com.cn
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 |