1) liquor-making
酿酒
1.
Screening of the Saccharifying and Fermenting Starter of Liquor-making;
酿酒糖化发酵剂的筛选试验
2.
The view that liquor-making is the process of microbial cultivation for metabolites is proposed.
文章通过对酱香型酿酒“四高两长、一大一多”工艺的剖析,探讨了酱香形成的原因。
3.
The biochemical reaction in liquor-making mainly included the degradation of macromolecular substances such as the degradation of amylum and protein, the biochemical changes of micromolecular substances such as glycolysis of glucose (EMP approach) and reconvertion of pyruvic acid, and the formation of flavoring substances such as the production of higher organic alcohol, maillard reaction, and t.
酿酒原料在复杂的微生物作用下,经过复杂的生物化学反应,产生乙醇和白酒中的香味物质。
2) Wine-making
酿酒
1.
Wine-making Experiment Using Mulberry Fruits From Different Fruit Mulberry Varieties;
不同果桑品种的桑椹酿酒试验
2.
Viticulture and wine-making of Vitis vinifera L.
)栽培和酿酒引入中国西部的时间是在西汉以前,引入中部地区的时间是在西汉。
3.
The application of membrane separation technique in wine-making industry would advance further development of wine-making industry and bring huge economic benefits and social benefits to the society.
膜分离技术在酿酒工业中的应用将推动酿酒工业的发展,并为社会带来巨大的经济效益和社会效益。
3) brewing
[英]['bru:iŋ] [美]['bruɪŋ]
酿酒
1.
The expanding technique and its application to brewing industry;
膨化技术及其在酿酒工业中的应用
2.
Based on the brewing principle of metabolites of alcohol and flavor substances production by microbial cultivation,the relationship between the brewing technology and the product's style and quality is described in the aspects of brewing technology,microbial species,metabolites,major flavor components,flavor styles and product's style and quality.
文章根据酿酒就是培养微生物获取代谢产物-酒精与香味物质的原理,从“酿酒工艺不同,微生物种类不同,代谢产物不同,主香成分不同,香型不同,产品风格质量不同”几个方面,论述了酿酒工艺与产品风格质量之间的关系。
3.
The production procedure of Xiaoqu Liquor with polished indica rice as raw material and U-Q-1 Rhizopus as koji was studied in this paper,The optimum brewing conditions are as follows:0.
U -Q - 1根霉菌株制曲酿制小曲米白酒生产工艺 ,确定了用U -Q - 1制曲酿酒的最佳工艺条件 ;用曲量 0 4%～ 0 5 %、最佳糖化时间是 2 2h ,加水量为 12 0
4) liquor production
酿酒
1.
The application of such esterifying monascus in liquor production could evidently increase total ester content and ethyl caproate content in product liquor and the product liquor had mellow and pure taste with enjoyable aftertaste.
将其应用于酿酒生产,能明显提高成品酒总酯及己酸乙酯含量,生产的成品酒窖香纯正浓郁,酒体醇厚爽净,回味悠长。
2.
Wheat protein is degraded into micro-molecular soluble substances by microbes and enzymes under proper temperature and acidity in liquor production.
在酿酒过程中,小麦蛋白质在一定的温度、酸度条件下,通过微生物和酶被降解为小分子可溶性物质,参与美拉德反应,生成酒体中的呈香呈味物质,使酒达到香气浓郁幽雅、丰满细腻、醇和绵甜。
3.
Additives,such as phosphoric acid,magnesium sulfate,potassium phosphate monobasic,were added to the fermentation substance in liquor production.
酿酒用添加剂 (酿酒发酵增效剂 )。
6) wine making
酿酒
1.
With diverse drink making channels and rich types concerning alcoholic drinks,Chang\'an in Tang Dynasty produced branded wines,excelled in wine making technology and therefore drinking custom became rife.
唐代长安酒的出品渠道多,酒品类型丰富,产生了多种名酒,酿酒技术超过前代,饮酒风潮也始终处于高涨状态。
补充资料：酿酒
1.造酒。
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