1) output rate of raw materials
原料出酒率
1.
58 %vol and the relative output rate of raw materials by 4.
62%vol,相对原料出酒率提高4。
2) raw material degradation rate
原料成分溶出率
3) yeast of white wine
白酒出酒率
4) liquor yield
出酒率
1.
During the Trans-characteristics of Xiangquan Liquor,it could reduce the time of Trans-characteristics with the addition of TH-AADY and Sacchairfying Enzyme in the Production Techiques,which could reduce the time of the changing from grain to ethanol by 2～5days,and improve liquor yield by 3.
在转型期间,添加活性干酵母和糖化酶,可以大大缩短转型期,在生产中添加活性干酵母,可以使主发酵期缩短2~5d,糟醅发酵更彻底,出酒率平均提高3。
2.
Liquor production by single grain fermentation and by multiple grains fermentation will also result in different liquor yield and liquor quality.
不同粮食的主要营养成分和微量成分、氨基酸含量、维生素的种类、淀粉的结构和淀粉团粒大小均不同,单粮发酵和多粮发酵产酒出酒率和产酒质量也不一样。
3.
By this way,the liquor yield was increased by4%～6%,and the quality of liquor was im proved.
0‰,同时添加一定比例的糖化酶,出酒率提高4～6个百分点,同时,酒质亦有较大提高。
5) yield
[英][ji:ld] [美][jild]
出酒率
1.
The technical measures to improve the quality and the yield of Luzhou-flavor Daqu liquor mainly covered the following aspects: scientific and rational design of pits,pit formation and pit volume;culture and use of artificial pit mud of high nutrition;prevention of pits degradation and periodical pit maintainence;normalizatio.
提高浓香型大曲酒质量和出酒率的技术措施主要有:设计合理科学的窖池、窖形、窖容;配造、培养和应用成分及营养丰富的人工老窖泥;加强窖池的退化预防与养护,规范工艺操作、强化窖池管理、制备己酸菌液和营养液、做好窖池的日常养护,促进窖泥中有益微生物的生长繁殖,提高发酵质量、酒醅出酒率和酒质。
2.
Liquor yield could reach 39.
31%;原料出酒率可达39。
3.
In the flavor Daqu Liquor production ,We can make Liquor yield increase by 9% if the 0.
4‰的和氏壁复合酶制剂,可使原粮出酒率提高9%,并能改善酒质,使酒体绵甜醇厚,余香悠长,经济效益明显提高。
补充资料：出房率？
出房率：是指住宅净使用面积占销售面积的百分比。由于住宅销售面积的计算是以楼为单位的，所以相同的房型在不同的楼号内，虽然使用面积相同，但销售面积会有不同。
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