1) double bottom-fermented mash
双轮底酒醅
1.
Techniques to extract flavour ingredients from double bottom-fermented mash by CO_2 supercritical fluid extraction;
CO_2超临界提取双轮底酒醅中香味成分的工艺研究
2) fermented grains
酒醅
1.
Studys on FT-NIR in the Fermented Grains Analysis;
傅里叶变换近红外光谱仪在酒醅分析中的应用
2.
PCR-denaturing gradient gel electrophoresis (DGGE) and 16S rRNA cloning library were put into pratice in order to know the rules of evolution of the bacterial community in fermented grains during the fermentation of strong aroma style and roasted sesame aroma style liquor in Jiangsu Province.
对白酒窖池发酵的全程跟踪取样,借助于PCR-变性梯度凝胶电泳(DGGE)和16SrRNA基因文库两种方法,对比研究了江苏地区浓香型和芝麻香型白酒酒醅在发酵过程中的微生物菌群结构。
3.
69 strains of Bacillus were isolated from the fermented grains in the pits for Luzhou-flavor liquor, then they were divided into 5 groups according to their morphological and physiological characteristics.
从浓香型白酒窖池酒醅中分离到69株芽孢杆菌,通过形态特征和生理特性检测等传统鉴定方法,将其归为5个类群。
3) glutinous rice fermented cream
糯米酒醅
4) multi-fermentation substrate liquor
多轮底酒
1.
An experiment on remaining bottom fermenting grain of different layers,different amount of liquor returning and caproic acid-producing bacterium for multi-fermentation substrate liquor was carried out.
对多轮底酒进行了不同层次留底、不同回酒量和己酸菌液的生产试验。
5) double bottom
双轮底
1.
In order to study the double bottom fermentation under solid conditions, the technique of yellow water closure was applied to make bottom grains not steeping by yellow water, to make yellow water flow smoothly without passing bottom grains and to make the quality of bottom grains not affecting by yellow water.
研究固态条件下的双轮底发酵 ,我们采取截流黄水的方法 ,使黄水不浸泡双轮底糟和在滴窖时不经过双轮底糟就能顺利滴出 ,双轮底糟的质量不受到黄水的瓜分和影响。
6) bicycle undercarriage
双轮底盘
补充资料：双轮池酒
双轮池牌双轮池系列酒是以优质高粱为原料，用上等小麦、大麦、豌豆制成糖化发酵剂，采用现代的酿造工艺和独特的生产技术，双轮池发酵，经科学勾兑精制而成。该系列属浓香型优质大曲酒。双轮池酒即双轮发酵酒。该酒发酵期为120天以上，即两个轮次，故称双轮池。该工艺可使酒醅中的香味物质得以转化，以达到“脂类平衡”，从而具有“喝了口不干，头不痛”的独特风格。
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