1) dense wine
稠酒
1.
Research on oats nutritional and healthy dense wine;
燕麦营养保健稠酒的研究
2.
Researching Fermentation Technology and Developmenting New Product of Dense Wine;
稠酒发酵工艺研究及新产品开发
3.
The production techniques of Kiwi fruit dense wine by kiwi and glutinous rice as raw materials and the relative optimal technical parameters were studied.
以猕猴桃和糯米为原料,对猕猴桃稠酒发酵生产工艺及最佳参数进行了系统研究,结果表明:①猕猴桃稠酒的最佳发酵条件为:糯米∶猕猴桃=4∶1,酵母接种量0。
2) thick wine
稠酒
1.
The thick wine was produced by the fermentation of glutinous rice with mixed immobilized multi-microorganisms.
以糯米为原料 ,采用多菌种共固定化细胞混合技术发酵生产稠酒进行了研究。
2.
The paper analyses the effect of different additives to stability, taste and flavour of thick wine, selects a suitable additive used in the industrial production of thick wine.
通过研究不同添加剂对稠酒的稳定性、口感和风味的影响，选择出一种合适的添加剂，为稠酒的工业化生产提供了理论依据。
3) glutinous millet wine
稠酒
1.
We considered bacteria, for example gram-negative cuccus, were closely related to the flavourful substance of glutinous millet wine in the brewing process.
研究表明：在稠酒发酵过程中，不仅存在糖化菌和发酵菌两类菌的作用，还存在形成稠酒特有风味物质的第三类微生物的参与，而这类微生物与细菌有
2.
Micro oganisim composition and population, saccharinity, alcoholicity, acidity and pH were studied in the brewing process of glutinous millet wine.
本文以黄米为原料，采用糖化、发酵二步工艺，研究了黄米稠酒酿造过程中诸因素的变化，确定了工艺过程中的主要参数，制成了具有浓郁清香、醇正及稠酒特有风味的清亮型黄米稠酒。
4) Rice wine
糯米稠酒
1.
With sodium alginate as the carrier, with calcium chloride and zinc sulfate as the ionic cross linker, the immobilized yeast is produced and is used for the continuous fermentation in rice wine.
以海藻酸钠为载体 ,以CaCl2 和ZnSO4 为交联剂制作固定化酵母 ,并将其应用于糯米稠酒的连续发酵。
5) solid rice wine
固体稠酒
1.
The processing points of the solid rice wine were described,the suitable aperating conditons were selected and the key problems affecting the flavour,nutrition,etc.
就固体稠酒生产工艺要点作了逐一探讨，选择适宜的工艺条件，并对影响固体稠酒的风味、营养等关键性问题作了深入研究。
6) glutinous rice wine
糯米稠酒
1.
Study on the optimization of fermentation technology of glutinous rice wine;
糯米稠酒发酵工艺的优化研究
补充资料：密密稠稠
1.形容浓密。
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