1) Luzhou-flavor blending liquor
浓香型调味酒
1.
The key points in the culture of manmade aged pits to produce Luzhou-flavor blending liquor were as follows: pits, pit mud quality, scientific design of pits, proper proportioning of pit mud, culture formula of pit mud, reasonable phy- siochemical standards of pit mud.
培养人工老窖生产浓香型调味酒,其关键点为:窖池、窖泥质量、窖池设计、窖泥搭挂、窖泥的培养配方、窖泥感官、理化标准要合理;酒体设计和工艺条件方面:控制好发酵时间,把握合理的水分,母糟残余淀粉合理,温度适宜,辅料合理,及正确踩窖。
2.
Quality Luzhou-flavor blending liquor is the base for the production of top-grade "Xifeng-flavor & complex flavor" liquor.
优质的浓香型调味酒为生产高档“凤兼复合香型”白酒的物质基础。
2) Xifeng Luzhou-flavor blending liquor
西凤浓香调味酒
3) Luzhou style liquor
浓香型白酒勾调
4) Luzhou-flavor liquor
浓香型酒
1.
Most Luzhou-flavor liquor in Jiangxi province was produced through the blending of Te-type base liquor with Luzhou-flavor base liquor.
江西的浓香型酒大多是在特型基酒的基础上,通过外购典型浓香型基酒进行勾调而成的。
2.
Luzhou-flavor liquor developed quickly and it had achieved 70 % market share.
要进一步提高浓香型酒的风味质量应做到:①充分重视原粮中蛋白质成分的发酵及转化作用。
3.
The monascus species were introduced to produce screen starter which could then be used in the production of Luzhou-flavor liquors and the application methods were as follows: 1.
引入红曲霉菌种,制成帘曲应用于浓香型酒生产中。
5) A full-bodied wine.
香味浓郁的啤酒
6) luzhou-flavor liquor
浓香型白酒
1.
Application of the Technology of Cellar-flowing by Five Kinds of Cereal Grains in the Production of Luzhou-flavor liquor in North China;
五粮跑窖工艺在北方浓香型白酒中的应用
2.
The Change Rule of Total Ester Total Acid During Storage of Luzhou-flavor Liquor
浓香型白酒贮存过程中酯减少途径的研究
3.
The change rules of total esters and total acids in Luzhou-flavor liquor of different alcoholicity and of different grades during storage were studied and the related inflluencing factors were investigated.
研究了不同酒度、不同等级的浓香型白酒在贮存过程中的总酯、总酸的变化规律以及影响因素。
补充资料：浓香金茉莉
条目目录 [隐藏]
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浓香金茉莉
- 浓香金茉莉
浓香金茉莉
学名：Jasminum odoratissimum
又名浓香探春、金茉莉。原产大西洋玛德拉群岛。常绿灌木。聚伞花序有花３－７朵，黄色，极香。花期夏季。
喜温暖湿润环境，江南盆栽，冬季入温室防冻防脱叶。繁殖以绿枝扦插为主。
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