1) distilled yeast of Xijiu liquor
习酒酒曲
1.
16 α-amylase-producing bacillus strains were isolated from distilled yeast of Xijiu liquor.
从习酒酒曲中分离筛选出16株产α-淀粉酶菌株,镜检及生理生化试验初步鉴定均为革兰氏阳性芽孢杆菌;菌株产酶最适宜温度在45~80℃之间,除一株高温型α-淀粉酶菌株外,其余均为中温型α-淀粉酶菌株;酶解产物纸层析分析,既有液化型α-淀粉酶,也有糖化型α-淀粉酶。
2) Xijiu Liquor
习酒
1.
GC-MS Analysis of Flavoring Compositions in Xijiu Liquor
习酒香气成分GC-MS分析
3) koji
['kəudʒi]
酒曲
1.
A rice beverage with low alcohol was obtained by adding koji and yeast to rice and brown rice bud and undertaking fermentation.
通过添加酒曲、酵母发酵大米和发芽糙米生产低酒精度米饮料。
2.
In this paper, liquor-making technology with uncooked materials and the preparation of koji for uncooked materials, and its operating instructions and points for attention were introduced .
简述生料酿酒技术、生料酒曲制备方法、操作规程、注意事项,提出生料酒是一种很好的基础酒,可以通过勾调、串蒸等配套技术使之达到饮用习惯要求。
3.
It was used in the production of Xiaoqu liquor instead of koji.
阿米诺酶（ＡｍｙｌｏｓａＥｎｚｙｍｅ）为多种微生物复合酶，代替酒曲用于小曲白酒的生产上，可提高原粮出酒率３％～７％，且保持酒质不变。
4) distiller's yeast
酒曲
1.
The specific flavor and high quality of liquor is closely related to the microorganisms in distiller's yeast.
酿造酒的独特风味、质量与酒曲中的微生物密切相关。
2.
Tests show: during uncooked mixed cereals fermentation, liquor's odor and flavor can be improved by putting the other distiller's yeast.
结果表明 :在大米、玉米、高粱与小麦原料的混合生料发酵过程中加入另一种自制的芳香酒曲 ,酒的香味和品质得到明显改善 ,出酒率保持在高水平上。
5) raw starter
酒曲
1.
The raw starter used in brewing with uncooked material is an mixture of enzyme and monascus,the ester produced by monascus is the primary source of the wine's flavor,and the saccharification of the monascus also has important function for the brewing.
生料酿酒所用的酒曲是酶制剂、曲霉等的混合物,曲霉生成的酯类是生料酿酒中主要香气成分的来源,其糖化能力也对生料酿酒过程中酒精的产生有重要作用,本实验通过两个实验筛选出了具有较高糖化、酯化能力的曲霉。
2.
He also dissertates the raw starter of making win by fermentating with uncooked material and the developing situation of it.
论述了淀粉的糖化机理、生料酿酒的原理、工艺过程、酒曲的配方及生料酿酒在我国的发展情况。
6) starter
[英]['stɑ:tə(r)] [美]['stɑrtɚ]
酒曲
1.
The predominant mould strain F14 in traditional Hubei starter was separated successfully.
从湖北民间传统酒曲中分离得到1株霉菌F14,其糖化酶活力强,所酿的酒具有独特风味。
2.
The result showed that liquor's aroma and alcohol yield could be improved by adding another starter during the fermentation with uncooked sorghum.
结果表明:在高粱生料发酵过程中加入另一种自制的芳香酒曲,酒的香味得到明显改善,出酒率较高。
3.
The starter insect Tenebroides mauritanicus could be killed by use of Bacillus thuringiensis mixed with M.
利用苏云金芽孢杆菌与平沙绿僵菌混配杀灭酒曲害虫大谷盗。
补充资料：嗔习因
【嗔习因】
（术语）十习因之一。
（术语）十习因之一。
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