1) dry whit wine
干白葡萄啤酒
2) dry white wine
干白葡萄酒
1.
Analysis of aromatic composition in the dry white wine of clone from chardonnay by gas chromatography/mass spectrometry;
霞多丽营养系干白葡萄酒香气成分的分析
2.
Analysis of aroma components of Suntime’s Chardonnay dry white wine by GC/MS;
新天霞多丽干白葡萄酒香气成分的GC/MS分析
3.
Comparative study on the changes of aromatic components in the grape and dry white wine of chardonnay;
霞多丽干白葡萄酒品种香和发酵香成分变化的比较研究
3) white grape wine
干白葡萄酒
1.
The results suggested that the temperature was an important influencing factor to MLF of white grape wine.
结果表明,温度是影响干白葡萄酒进行M LF过程的重要条件,干白葡萄酒进行M LF过程的最佳温度为20℃或更高一点,该温度条件不仅可使干白葡萄酒快速完成M LF过程,还能赋予酒体独特风格,提高葡萄酒的质量。
4) dry white grape wine
干白葡萄酒
1.
The flavoring compositions of two different dry white grape wine(Dynasty Dry white grape wine and Rose-flavor dry white grape wine) were extracted by liquid-liquid extraction method and then analyzed by GC-MS.
从两种干白葡萄酒中质谱共分离出54种组分,鉴定出51种组分,其中二者共有组分为27种,醇类和酯类的含量最高,是构成干白葡萄酒香气的主要成分。
2.
As a result,NE-18 strain was suitable for dry white grape wine production whereas W-15 strain and NX-4 strain were not qualified because.
试验采用苯酚-硫酸法对120株酿酒酵母属(Saccharomyces cerevisiae)进行了菌株多糖产率的初步筛选,得到了3株多糖产率高于工业对照菌株的酿酒酵母属酵母,通过小型发酵实验对3株酿酒酵母的发酵力、耐低温能力、耐SO2能力、耐乙醇的能力进行了测定,其中NE-18菌株符合干白葡萄酒生产的需求,而W-15和NX-4在发酵能力或耐受性上不能满足白葡萄酒生产的需求。
3.
HACCP system was applied to analyze the potential hazard in the production of dry white grape wine and the relative critical control points were determined including: the purchase of raw materials (grape) , clarification of must, alcoholic fermentation, storing, cooling, filtering, and bottling.
运用HACCP体系对干白葡萄酒的酿造中潜在的危害因素进行了分析,确定了其关键控制点:葡萄原料的收购、葡萄汁澄清、酒精发酵、贮存、冷处理、过滤、装瓶,并确定了能保证关键控制点得到有效控制的关键限值和监控措施,制定HACCP控制表。
5) dry white wine
白葡萄干酒
补充资料：葡萄干大枣粥
葡萄干大枣粥
用料：葡萄干50克，大枣6枚，大米100克，白糖20
克。
制法：①将葡萄干、大枣、大米分别去杂，洗净，备
用。
②锅内加水适量，放入葡萄干、大枣、大米共煮粥，熟
后调入白糖即成。
每日1-2次，连服7-10天。
功效：葡萄性平，味甘、酸，有补益气血、强筋健骨、
利尿强心、止渴安胎等功效，可用于治疗气血亏虚、风湿骨
痛、心悸盗汗、胎动不安、小便不利诸症。大枣有补中益
气、健脾养胃、养血壮神等功效。
适应症：胎动不安及心悸盗汗等。
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