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1)  Cider [英]['saɪdə(r)]  [美]['saɪdɚ]
苹果酒
1.
Study on stress resistance and ferment ability of cider yeast fusant W1;
苹果酒酵母融合子W1的抗逆性及发酵性能的研究
2.
Modeling of aroma quality evaluation of cider based on principal component analysis;
基于主成分分析法的苹果酒香气质量评价模型的构建
3.
Analysis of aromatic components in cider by gas chromatography-mass spectrometry;
气相色谱-质谱联用法分析苹果酒香气成分的研究
2)  apple wine
苹果酒
1.
Study on the apple wine ferments and the varieties of biology characteristics;
苹果酒发酵及其生物学特性变化研究
2.
Within plenty of systemic experiment just like the ability of fermentation test and the characteristic of fermentation test, F2 was screened as the best strain used in apple wine fermentation.
以实验室保藏的酵母J1,J2,M1,M2,F1,F2为出发菌株,通过测各菌株对苹果汁的发酵能力、发酵特性及发酵所得苹果酒品质的系统实验,选出F2为最佳苹果酒酿酒酵母,其对苹果汁的发酵能力强、发酵特性好,发酵所得苹果酒品质优,且酒体澄清透明、色泽橙红,具有苹果酒的典型风味,适用于果酒生产。
3)  apple cider
苹果酒
1.
The in vitro research for the inhibition of free radicals by apple ciders;
苹果酒抑制自由基的研究
2.
Study on brewing technology of functional apple cider;
功能性苹果酒酿造工艺研究
3.
Fingerprints of 14 apple cider samples from different manufacturers were studied(using) high performance liquid chromatography(HPLC) with an electrochemical detector(ECD).
采用反相高效液相色谱-电化学检测法研究了14种苹果酒样品的指纹图谱。
4)  apple-pear fruit wine
苹果梨酒
5)  apple cider vinegar
苹果酒醋
1.
Processing technology of apple cider vinegar drink;
苹果酒醋饮料的生产工艺
6)  cider brewery
苹果酒厂
1.
In accordance with the protocols of sanitary standard operation procedure (SSOP), a series of standardized sanitation control were worked out for cider brewery.
根据卫生标准操作程序 (SSOP)的内容 ,制定苹果酒厂卫生标准操作程序 ,提高苹果酒生产的安全性和产品质量。
补充资料:苹果冰霜

原料配方(成品1杯) 苹果酱30克 绵白糖10克 冷开水100毫升

制作方法

1.将魔杯放在冰箱冷冻室中,冷冻6小时。

2.将苹果酱倒入碗中,再加入绵白糖和冷开水,搅拌均匀。

3.取出魔杯,在杯中倒入苹果料液,5分钟后,用小匙沿边刮一下,再不断地搅拌,即成冰霜。

产品特点 冰晶较细,清甜凉爽。

说明:补充资料仅用于学习参考,请勿用于其它任何用途。
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