1) cordial
[英]['kɔ:diəl] [美]['kɔrdʒəl]
露酒
1.
The development of cordial industry should keep pace with the development trend of wine-making industry.
露酒是我国的传统酒类产品之一,其以中医学和养生学理论为基础,以悠久的饮食、养生及饮酒文化为内涵。
2) flower liquor
花露酒
1.
The production technology,brewing points and biochemical changes during post-fermentation stage of Jiaxing flower liquor brewing from sweet-type koji was introduced in this paper.
简述了嘉兴小曲甜型花露酒的生产工艺,酿造要求及后发酵成熟期的生化变化,在此基础上对花露酒的工艺特征进行了综合分析和探讨。
3) red cordial
红露酒
1.
Rice wine, Shaoxing wine and red cordial are the main representatives which could manifest local characteristics.
台湾现有酿酒厂14家 ,主要酒类产品有啤酒、酿造酒、蒸馏酒、果酒等 ,最具地方特色的是米酒、绍兴酒和红露酒。
4) fruit wine
果露酒
1.
The things that the liquor and fruit wine losing lustre or even present crystal sediment relate very much to the bad weather in winter on the theory and practical operation.
从理论和实际操作，浓香型白酒、果露酒出现失光和晶状沉淀与恶劣气候有较大关系。
5) alcohol exposure
酒精暴露
1.
Antioxdation of laurencla axtract on rats after alcohol exposure;
海藻萜类化合物对酒精暴露大鼠抗氧化作用
2.
Objective To study the preventive effect of Laurencia terpenoids extract(LTE)on antioxidant system after alcohol exposure in rats.
目的观察凹顶藻萜类化合物(Laurencia terpenoids extract,LTE)对酒精暴露大鼠的抗氧化水平及HO-1酶活性的影响,并探讨其可能的作用机制。
6) fruit rice wine
果露黄酒
1.
Based on the traditional brewing technology of Jiaxing rice wine,the yacon fruit rice wine was produced using the yacon(Smallanthus Sonchifolius) and two kinds of rice as the raw materials,in which the lin-fan rice wine starter,the koji and the complex enzymes were applied as the sacchariferous agents.
以雪莲果和双粮(粳米和糯米)为主要原料,在嘉兴喂饭黄酒传统发酵的工艺基础上,以制淋饭酒母、米曲,复合酶为糖化剂,共同参与糖化发酵,并在压榨分离清酒中加入益生元低聚异麦芽糖,通过科学的品评、组合和调味,研发出一种新颖的雪莲果清爽型果露黄酒。
补充资料：露酒
1.用果类发酵制成的酒。
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