1) black rice wine
黑米酒
1.
A study of a new process for black rice pigment and black rice wine;
黑米色素及黑米酒生产新工艺的研究
2.
Discussion on mechanism of biological decay of black rice wine
黑米酒(黄酒)生物性腐败的机理探讨
3.
This paper research the synergetic effect of sweet(rice)wine koji A,sweet(rice)wine koji B,the angel AADY and water to black rice wine.
研究了黑米酒生产工艺中甜酒曲A,甜酒曲B,酵母及水的添加量对整个黑米酒生产工艺的影响,以及4个因素之间的协同作用。
2) Black Rice Beer
黑米啤酒
1.
Determination of Iron,Manganese and Zinc in Black Rice Beer and Black Beer by FAAS;
FAAS法测定黑米啤酒、黑啤酒中微量铁、锰、锌
2.
Determination of Iron Manganese and Zine in Black Rice Beer and Black Beer by F—AAS;
F—AAS法测定黑米啤酒、黑啤酒中三种微量元素
4) millet wine of black waxy corn
黑糯玉米黄酒
1.
The optimistic species for producing millet wine of black waxy corn was determined by a series of data,the activity of liquefying amylase and saccharifying amylase of three species,the change of sugar and pH in the process of fermentation,the sense evaluation、the pH、sugar、aci.
本文以黑糯玉米为原料,在16～30℃下进行固体发酵,对酿制黄酒专用的黄酒种曲(1#)、市售酒药(2#)、活性干酵母(3#)三种菌种分别进行对比实验,通过测定三种菌种的糖化酶和液化酶活力,在发酵过程中测定糖度和pH的变化,发酵结束后通过模糊感官评价、测定发酵制品的pH、总酸、总糖、出酒率和酒精度来确定黑糯玉米黄酒酿造所需的最佳菌种,其结果表明:1#菌种的糖化力和液化力明显高于2#、3#,且1#菌种发酵周期短,出酒率和酒精度高,感官评价结果也明显优于2#、3#,因此1#为酿制黑糯玉米黄酒的最佳菌种。
5) old deluxe black glutinous rice {chiew}
珍藏黑糯米酒
补充资料：浆米酒
1.即江米酒。
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