1) 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。
2) luzhou-flavor liquor
浓香型白酒
1.
Application of the Technology of Cellar-flowing by Five Kinds of Cereal Grains in the Production of Luzhou-flavor liquor in North China;
五粮跑窖工艺在北方浓香型白酒中的应用
2.
The Change Rule of Total Ester Total Acid During Storage of Luzhou-flavor Liquor
浓香型白酒贮存过程中酯减少途径的研究
3.
The change rules of total esters and total acids in Luzhou-flavor liquor of different alcoholicity and of different grades during storage were studied and the related inflluencing factors were investigated.
研究了不同酒度、不同等级的浓香型白酒在贮存过程中的总酯、总酸的变化规律以及影响因素。
3) Luzhou-flavor Daqu liquor
浓香型曲酒
1.
The technical characteristics in the production of Luzhou-flavor Daqu liquor were as follows: solid fermentation in pits, materials mixing by distiller's grains, and mixed steaming and mixed cooking etc.
浓香型曲酒独特的生产工艺特点是"泥窖固态发酵、续糟配料、混蒸混烧……"。
4) Luzhou-flavour Daqu liquor
浓香型曲酒
1.
The contributing factors and the prevention me thods of the flavours from vice bran,bottom pot water and foul smell,yellow water smell,mildewy smell and oil smell,esterized liquid smell in Luzhou-flavour Daqu liquor were introduced in this paper.
介绍了浓香型曲酒的糠杂味、底锅水味、霉味、臭味、油味、黄水味、酯化液味生成的原因及预防措施。
2.
The main points of producing Luzhou-flavour Daqu liquor in winter are as following:the concentration of starch in the fermenting grains,water content,temperature,acidity,the consumption of koji and the managements of the fermentation pits.
针对浓香型曲酒冬季生产要做好几方面工作，从冬季入窖的淀粉浓度、水分、温度、酸度及用曲量和窖池管理等方面进行阐述，总结了冬季浓香型曲酒实际生产中所采取的有效措施。
5) Luzhou-flavour liquor
浓香型白酒
1.
Ethyl lactate, produced by esterification of alcohol and lactic acid- homotypic fermentation product of lactobacillus, is the main flavouring component for liquor especially for Luzhou-flavour liquor,because it could not only form soft and sweet liquor taste,but also promote the functions of ethyl caproate.
在大量浓香型白酒中己酸乙酯与乳酸乙酯的比值多在1∶0。
2.
Luzhou-flavour liquor is popular among consumers in China because of its specific properties of full-bodied aroma, mellow taste, sweet and long aftertaste.
浓香型白酒因其具有“芳香浓郁、醇和回甜、甘冽净爽、回味悠长”的特殊魅力 ,深受我国广大消费者的喜爱。
3.
The chromatograph skeleton components were analyzed respectively in the distillation of Luzhou-flavour liquor in view of different layers of fermented grains, different liquor yield and different distillates and a set of technical parameters was summarized.
在浓香型白酒提取蒸馏的过程中 ,针对发酵醅层、产酒量、馏分的不同 ,分别进行色谱骨架成分分析 ,探讨并总结了一套工艺参数 ,结果表明,这套摘酒方案对指导生产具有一定的应用价值。
6) Luzhou-flavor distiller's yeast
浓香型酒曲
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