1) pit entry
入窖
1.
The effects of technical operations such as grains mixing before pit entry, husk mixing, steaming, water proportioning and cooling etc.
研究了入窖前拌粮、拌稻壳、蒸煮、打量水、摊凉等工艺操作对糟醅酸度变化的影响。
2) low temperature pit entry
低温入窖
1.
The temperature-controlling measures of low temperature pit entry cover the followings: appropriate regulation of production time,use of high temperature starter,decrease of grinding degree of raw materials and caky start.
浓香型白酒生产低温入窖的好处有:有利于醇甜物质的形成、控酸产酯、控制高级醇的形成、抑制有害菌的繁殖生长、加速新窖老熟和稳定提高酒质。
3) acidity of entry pit
入窖酸度
1.
In the process of controlling Daqu liquor-making technology, we changed the traditional method of passive deacidification into the current method of positive application of acid by adjusting the acidity of entry pit from 1.
在大曲酒工艺控制中 ,变传统的消极降酸为现在的积极利用酸 ,将入窖酸度由1。
5) fermentation conditions for pit entry
入窖发酵条件
6) Water soaked into the cellar.
水渗入了地窖。
补充资料：丹窖
1.丹砂的矿床。
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