1) dry wine
干酒
1.
Technologies of clarification and acitity reduction of raspberry dry wine were studied.
本文对树莓干酒的澄清和降酸技术进行了研究。
2) Rosa roxburghii Tratt dry wine
刺梨干酒
1.
Flavoring compositions of Rosa roxburghii Tratt dry wine were extracted by solvent and then analyzed by GC/MS and their relative content were determined according to the area normalization.
利用溶剂萃取提取刺梨干酒香气成分,经GC/MS分析,应用色谱峰面积归一法测定各成分的相对含量共检出36个峰,鉴定出31种香气化合物,占总含量的97。
3) dry date wine
干红枣酒
1.
Effect of ultra high pressure treatment on higher alcohols in dry date wine;
超高压处理对干红枣酒中高级醇的影响
2.
The effects of ultra-high pressure processing(UHP,100～700 MPa) on microflora amount,and the survival amount of mold and yeast in dry date wine were studied.
研究了超高压处理对干红枣酒中菌落总数、霉菌和酵母菌存活量的影响。
4) dry beer
干啤酒
1.
High capability of fermentation is the crucial characteristics in dry beer produce.
干啤酒的显著特征是发酵度高,啤酒酵母是影响发酵度的1个重要因素,本试验对6株啤酒酵母的生理发酵能力和啤酒口味进行了比较,可知BF10酵母活性、发酵能力比除BF6外的4株酵母大,啤酒口味BF10优于其它5株酵母。
2.
The brewing methods of dry beer are as follows: 1.
干啤酒生产方法有 :①加糖法 ,加糖量为麦汁产量的15 %～20% ;②特种酵母生产法 ,选用能发酵单糖、双糖、麦芽糖等低分子糖和麦芽三糖等大分子糖类的酵母 ;③加酶法 ,如加霉菌糖化酶、植物普鲁兰酶。
3.
The research focus on the product technology and effect factors of additional enzyme brewing dry beer.
本文研究了外加酶糖化法酿造干啤酒的生产工艺和影响因素,对生产10°Bx干啤酒的最佳工艺条件和操作曲线进行了探讨。
5) navel orange dry wine
甜橙干酒
补充资料：干酒
一种不含糖分的酒，多用葡萄酿成。
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