1) thin fermented material
稀醪
1.
Analysis and study of ropiness of fermatation in the thin fermented material of sauce;
酱油稀醪发酵生白的分析与研究
2.
Lactobacillus survive and grow in the thin fermented material;
乳酸菌在稀醪中成活与生长
2) diluted mash
稀释醪液
1.
Low-alcohol yellow rice wine production by full fermentation of diluted mash was studied.
研究采用稀释醪液大罐全发酵法生产低度黄酒。
3) high-salt liquid fermentation
高盐稀醪
4) high salt liquid soy mash
高盐稀态酱醪
1.
Distillation Extraction Method was used to isolate the flavor components of high salt liquid soy mash.
结果表明,不同时期分别添加3种耐盐酵母的高盐稀态酱醪所产生的风味成分均要多于未添加酵母的酱醪,尤其在第15天添加T酵母产生的风味物质要明显高于其他。
5) High-salt-level watery state fermentation
高盐稀醪发酵
6) Laozao
醪糟
1.
Development of Laozao enriched with GABA;
富集γ-氨基丁酸醪糟的开发
2.
Factors related to the flavor of Laozao and development of suspension Laozao beverage
影响醪糟风味的因素及悬浮型醪糟饮料的研究
3.
Top note compounds of Laozao were analyzed by using headspace sampler and GC-MS.
采用顶空自动进样、气相色谱-质谱联用的方法分析醪糟的头香成分。
补充资料：醪纩
1.酒和丝棉。喻饱暖之惠。
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