1) Luzhou-flavour
浓香型
1.
Application of Complex Esterifying Enzyme Microecology Fungus in the Production of Luzhou-flavour Liquor;
复合酯化酶生态菌剂在浓香型白酒生产中的应用
2.
Application of Complex Esterifying Enzyme Microecology Fungus in Luzhou-flavour Daqu Liquor;
复合酯化酶生态菌剂在浓香型大曲酒中的应用
3.
Analysis of the Acid Taste,Biting Taste and Puckery Taste in Luzhou-flavour Liquor;
浓香型酒酸味、辣味、涩味浅析
2) Luzhou-flavor
浓香型
1.
Analysis of Technological Parameters Optimization of Luzhou-flavor Liquor;
浅析浓香型大曲酒生产工艺参数的优选
2.
Development of Super-low-alcohol Luzhou-flavor Yunmenchun Wang Liquor;
超低度浓香型云门春王酒的研制
3.
Investigation on Some Problems on Low-alcohol Luzhou-flavor Liquor;
关于低度浓香型白酒几个问题的探讨
3) Luzhou-flavor liquor
浓香型
1.
The blending of Xiangquan mixed-flavor liqu or and Luzhou-flavor liquor according to adequate proportion could effectively improve Luzhou-flavor liquor quality.
湘泉兼香型白酒与浓香型白酒以恰当的比例进行组合勾兑,对改善浓香型白酒酒质效果显著,可使组合后的酒体窖香优雅、醇甜、柔和、爽净,兼有清爽型、浓香型白酒的独特风格,更加迎合消费者的需求,赢得市场,对白酒酒体设计、勾兑具有指导意义;为白酒向多元化发展拓展了空间。
2.
In addition to traditional techniques, the addition of edible alcohol in fermented grains during distillation in the production of Luzhou-flavor liquor could produce maximum flavoring components from the fermented grains so that the quality and the activity of fermented lees would be improved which helped subsequent production.
在传统浓香型酒生产基础上 ,通过一定的工艺手段 ,蒸馏时在酒醅中加入一定的食用酒精 ,使酒醅中香味成分最大程度地提取出来 ,在提高质量的同时 ,提高发酵糟活力 ,更利于下排粮食酒生产。
3.
The utilization of modern microbial engineering techniques was expected to improve successfully the microbial biology circumstances for Daqu-making and fermentation of Luzhou-flavor liquor so that the preservation of liquor styles and improvement of liquor qualities could be achieved.
利用现代科技微生物工程技术 ,进一步改善浓香型白酒制曲、酿酒发酵的微生物生态环境 ,从而保持和提高浓香型白酒的风格和质量 ;并利用功能菌种处理酿造中产生的废水、废糟 ,变废为宝 ,再生资源 ,既降低成本 ,提高质量 ,又解决环境污染的难题。
4) Luzhou-flavour liquor
浓香型
1.
Yellow water absorption technique still remains in its traditional backward state presently when other techniques in Luzhou-flavour liquor production have got perpetual consummated.
在浓香型白酒工艺不断得到总结和完善的今天 ,黄水的滴取工序或方法仍处于落后水平。
2.
Judged from annual yield and the quality, Luzhou-flavour liquor, Maotai-flavour liquor and new craft liquor stand chief positions in liquor-making industry in China.
白酒是我国民族传统饮料 ,全国生产企业约3万家 ,年产量在500万吨以上 ,居全国饮料酒中第二位 ,以浓香型、酱香型和新工艺白酒的产量、质量为优势。
3.
The experiments of using Wangyang Brand Pellet Active Carbon in the production of low alcohol Luzhou-flavour liquor were carried out.
对汪洋牌酒类专用颗粒炭在浓香型低度白酒生产中的应用做了试验。
5) Chinese Strong Flavour Liquor
浓香型
1.
Study on the esterifying power and the rate of breaking-up ester from DaQu of Chinese Strong Flavour Liquor Making;
浓香型大曲的酯化力与酯分解率研究
2.
Study on the determination method about the esterifying enzymes from DaQu of Chinese Strong Flavour Liquor Making;
浓香型大曲中酯化酶测定方法的研究
6) 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。
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