1) Aromatic Wine
香酒
1.
The Manufacture and Utilization of Aromatic Wine in Ancient China;
香酒在中国古代的加工与利用
3) Xiangxue wine
香雪酒
1.
The cultivation test of yellow wine yeast in Xiangxue wine;
香雪酒中的黄酒酵母选育
2.
Xiangxue wine is one of the four representative Shaoxing yellow rice wine products.
香雪酒是绍兴酒4大代表品种之一,其是先用淋饭法酿成甜酒酿后,加少量麦曲搅拌,再用糟烧酒代替水进行发酵酿成的。
3.
The compositions in mash in late-fermentation period of Xiangxue wine were measured and analyzed including total sugar,alcohol content,total acids,pH value,nitrogen aminophenol and volatile esters.
对香雪酒后酵期内不同阶段醪液的总糖、酒精度、总酸、pH值、氨基酸态氮和挥发酯进行了测定分析,结果表明,总糖、酒精度、总酸、pH值、氨基酸态氮和挥发酯的增加十分缓慢。
4) liquor flavor styles
白酒香型
1.
The establishment and historical development of liquor flavor styles are introduced.
介绍了白酒香型的确立和发展历史背景,并阐明了白酒的众多香型中清香、浓香、酱香是传统大曲酒的主流香型及香型的变迁是经济发展和对传统工艺的继承与发扬的结果。
5) aroma hops
香型酒花
1.
Beer hops has two basic types: bitter hops and aroma hops.
啤酒花有两种基本类型:苦型和香型酒花。
6) Maotai-flavor liquor
酱香白酒
1.
Maotai-flavor liquor industry aims for healthy and sustainable development.
酱香白酒产业逐步向规模化、健康、持续的发展,对其工业下脚料酒糟的综合利用将有待新的研究和应用突破。
补充资料：香酒
1.芳香的酒。
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