1) liquor production by liquid fermentation
液态法白酒生产
2) liquor production
白酒生产
1.
The research on biological purification of sewage treatement system in liquor production had been done by use of microbiological theories.
从而保护了环境,避免了一定时间段白酒生产的部分停产,社会效益和经济效益显著。
2.
To ensure safe liquor production in Summer,regulation of production techniques and technical parameters and fermentation period should be done in advance in late spring,which could create favorable conditions for trans-production in Autumn.
确保白酒生产安全度夏,应在春季生产时就对各生产条件和工艺参数及发酵期作调整,为秋季转排生产创造有利条件。
3.
Concretely,the application of"Yantai Liquor-making operation","Sichuan glutinous sorghum Xiaoqu liquor production techniques"and"raw materials substitute"has remarkable effects on improving liquor yield and saving grains;the merchan-d.
“烟台酿酒操作法”、“四川糯高粱小曲酒操作法”及“代用原料”的应用,对提高出酒率、节约粮食效果显著;糖化发酵剂的商品化生产及固态发酵白酒生产机械化,大大减轻了劳动强度;茅台、汾酒传统工艺的总结,微生物的分离应用,酒曲、窖泥微生物的研究,大大促进了白酒产业的技术进步,产质量不断提高;分析手段的不断完善,对微量香味成分的解剖和认识,促进了新工艺白酒的发展。
3) liquor by liquid fermentation
液态法酒
4) original ecological liquor
原生态白酒
1.
Its characteristic of quality style reflects the flavor diversity of the original ecological liquor.
地方原创白酒工艺,历史文化悠久,在质量风格特点方面,反应了原生态白酒香型的多样性,应倡导白酒百花齐放,靠香型标杆,已代表不了人们多元化需求,涵盖不了真正的原酒质量。
5) liquor produced by solid-liquid fermentation
固液法白酒
1.
The development process of liquor produced by solid-liquid fermentation was reviewed.
回顾了固液法白酒的发展历程,通过学习固液法白酒的国标,了解内容实质,阐述了提高固液法白酒质量的技术关键。
6) solid fermentation liquor
固态法白酒
1.
The traditional solid fermentation liquor can be identified from four aspects:organoleptic features and taste,phenomena occurred during total esters detection,trace component analysis by gas chromatography;and measurement of solid substance content.
传统固态法白酒可以从四个方面进行鉴定,感官特征及品评;总酯项目检测时发生的现象;气相色谱微量成分分析;测定固形物含量;据此总结出一种快速鉴定固态法白酒的方法。
补充资料：熔盐电解法生产铌粉(见熔盐电解法生产钽粉)
熔盐电解法生产铌粉(见熔盐电解法生产钽粉)
production of niobium powder by molten salt electrolysis
rongyand+onjlefa ShengChan n.fen熔盐电解法生产妮粉(produetion。fn;obi-um powder by molten salt eleetrolysls)见熔盐电解法生产担粉。
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