1) liquor quality
酒质
1.
In our company, open-air liquor storage was adopted and the effects of storage containers, storage temperature, and different storage period on liquor quality were investigated.
我公司对原酒采取露天贮存,对贮存容器、贮存温度、不同贮存期对酒质的影响进行研究。
2.
33% with the fermenting very well,and improve Ethy1 caproate content by 500～800mg/L,and improve liquor quality by 2～3fens,and make the base liquor's characteristics of Luzhou-flavor liquor very well,Especially the additi.
33%,同时,使酒中己酸乙酯平均提高500~800mg/L,酒质提2~3分,基酒具有很突出的浓香型主体香特征,特别是在度夏醅中使用,可以降低酒醅中的酸度,有效地防止掉排现象。
3.
Liquor production by single grain fermentation and by multiple grains fermentation will also result in different liquor yield and liquor quality.
不同粮食的主要营养成分和微量成分、氨基酸含量、维生素的种类、淀粉的结构和淀粉团粒大小均不同,单粮发酵和多粮发酵产酒出酒率和产酒质量也不一样。
2) quality of liquor
酒质
1.
The poor quality of liquor resulted from undesired microbes that contaminated in crude esterase preparation during during the production of a highly flavor type Daqu liquor.
在浓香型大曲酒生产中的酯化酶粗酶制剂生产过程易遭受杂菌污染而使酒质低下。
3) quality
[英]['kwɔləti] [美]['kwɑlətɪ]
酒质
1.
The Principal Chemical Composition of the Cassava Spirits and Their Effect on the Quality;
木薯酒中的主要化学成份及其对酒质的影响
2.
By comparing solid fermentation with liquid fermentation in Chinese spirits making on technology, quality and the rate of spirits yield, we obtain a model of complex fermentation which combines solid and liquid fermentation .
通过对固态发酵和液态发酵生产白酒在工艺、酒质、出酒率各方面的研究 ,得到了一种固液结合的复合发酵模式。
3.
By comparing solid fermentation with liquid fermentation in Chinese spirits-making on technology, quality and the rate of spirits yield, we obtain a model of complex fermentation which combines solid and liquid fermentation .
通过对固态发酵和液态发酵生产白酒在工艺、酒质、出酒率各方面的研究,得到了一种固液结合的复合发酵模式。
4) quality starter liquor
优质曲酒
1.
The key working procedures in low-alcohol liquor production are the preparation of quality starter liquor,precipitate elimination of low-alcohol base liquor,and blending and flavoring of product liquor.
低度酒生产中的关键工序是优质曲酒的生产、低度基酒的除浊以及对成品酒的勾兑调味。
5) Low-grade liquor
低质白酒
6) beer quality
啤酒质量
1.
Primary study on property and effect of domestic PVPP on beer quality;
国产PVPP的性质及对啤酒质量影响的初步研究
2.
The beer quality could be improved by modifying the brewing water in our company.
通过对酿造水的改良,可以解决低度啤酒质量中遇到的口感酸涩、非生物稳定性差等一些技术难题,提高啤酒质量。
3.
Tryptamine,cadaverine and histamine produced during beer brewing could improve beer flavor and beer quality.
啤酒中常见的生物胺有酪胺;啤酒酿造过程产生适量色胺、尸胺、组胺,能改善啤酒风味,提高啤酒质量。
补充资料：半丝质体(惰质组)
半丝质体(惰质组)
17．半丝质体(惰质组)
说明：补充资料仅用于学习参考，请勿用于其它任何用途。
参考词条