2) 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。
3) Luzhou-flavour liquor
浓香型白酒
1.
Ethyl lactate, produced by esterification of alcohol and lactic acid- homotypic fermentation product of lactobacillus, is the main flavouring component for liquor especially for Luzhou-flavour liquor,because it could not only form soft and sweet liquor taste,but also promote the functions of ethyl caproate.
在大量浓香型白酒中己酸乙酯与乳酸乙酯的比值多在1∶0。
2.
Luzhou-flavour liquor is popular among consumers in China because of its specific properties of full-bodied aroma, mellow taste, sweet and long aftertaste.
浓香型白酒因其具有“芳香浓郁、醇和回甜、甘冽净爽、回味悠长”的特殊魅力 ,深受我国广大消费者的喜爱。
3.
The chromatograph skeleton components were analyzed respectively in the distillation of Luzhou-flavour liquor in view of different layers of fermented grains, different liquor yield and different distillates and a set of technical parameters was summarized.
在浓香型白酒提取蒸馏的过程中 ,针对发酵醅层、产酒量、馏分的不同 ,分别进行色谱骨架成分分析 ,探讨并总结了一套工艺参数 ,结果表明,这套摘酒方案对指导生产具有一定的应用价值。
4) Luzhou style liquor
浓香型白酒勾调
6) low-alcohol Luzhou-flavor liquor
低度浓香型白酒
1.
The flavoring liquor of high caproic acid content was used specifically in the blending of low-alcohol Luzhou-flavor liquor, which could effectively increase caproic acid content and inhibit the hydrolysis of ethyl caproate to achieve the purpose of stabilizing liquor quality and prolonging liquor shelf period.
在低度浓香型白酒勾兑过程中,通过有针对性的选择使用己酸含量较大的调味酒,适当提高己酸含量,能有效地抑制、延缓己酸乙酯的水解,达到稳定低度浓香型白酒酒质、延长其货架期的目的。
2.
The problems in the production of low-alcohol Luzhou-flavor liquor including quality standard, base liquor quality, blending techniques, water quality, turbidity and haze reasons, precipitate removal and purification etc.
对低度浓香型白酒生产中存在的几个问题:质量标准、基础酒质量、勾调技术、水质、浑浊物及浑浊原因、除浊净化技术、稳定性等进行了探讨。
补充资料：囷窖
1.囷窌。粮仓。
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