1) liquor-making sites
酿酒遗址
1.
Chinese ancient liquor-making sites and unearthed ancient wine culture are of great value in the research on ancient liquor-making techniques and wine history as follows: 1.
中国酿酒遗址及出土的酒文化对研究古代酿酒技术及酒史有重要价值。
2) brewing
[英]['bru:iŋ] [美]['bruɪŋ]
酿酒
1.
The expanding technique and its application to brewing industry;
膨化技术及其在酿酒工业中的应用
2.
Based on the brewing principle of metabolites of alcohol and flavor substances production by microbial cultivation,the relationship between the brewing technology and the product's style and quality is described in the aspects of brewing technology,microbial species,metabolites,major flavor components,flavor styles and product's style and quality.
文章根据酿酒就是培养微生物获取代谢产物-酒精与香味物质的原理,从“酿酒工艺不同,微生物种类不同,代谢产物不同,主香成分不同,香型不同,产品风格质量不同”几个方面,论述了酿酒工艺与产品风格质量之间的关系。
3.
The production procedure of Xiaoqu Liquor with polished indica rice as raw material and U-Q-1 Rhizopus as koji was studied in this paper,The optimum brewing conditions are as follows:0.
U -Q - 1根霉菌株制曲酿制小曲米白酒生产工艺 ,确定了用U -Q - 1制曲酿酒的最佳工艺条件 ;用曲量 0 4%～ 0 5 %、最佳糖化时间是 2 2h ,加水量为 12 0
3) liquor-making
酿酒
1.
Screening of the Saccharifying and Fermenting Starter of Liquor-making;
酿酒糖化发酵剂的筛选试验
2.
The view that liquor-making is the process of microbial cultivation for metabolites is proposed.
文章通过对酱香型酿酒“四高两长、一大一多”工艺的剖析,探讨了酱香形成的原因。
3.
The biochemical reaction in liquor-making mainly included the degradation of macromolecular substances such as the degradation of amylum and protein, the biochemical changes of micromolecular substances such as glycolysis of glucose (EMP approach) and reconvertion of pyruvic acid, and the formation of flavoring substances such as the production of higher organic alcohol, maillard reaction, and t.
酿酒原料在复杂的微生物作用下,经过复杂的生物化学反应,产生乙醇和白酒中的香味物质。
4) fermented glutinous rice
酒酿
1.
The elementary study on cheeses production with fermented glutinous rice as milk coagulant;
酒酿凝乳剂研制干酪初探
5) liquor production
酿酒
1.
The application of such esterifying monascus in liquor production could evidently increase total ester content and ethyl caproate content in product liquor and the product liquor had mellow and pure taste with enjoyable aftertaste.
将其应用于酿酒生产,能明显提高成品酒总酯及己酸乙酯含量,生产的成品酒窖香纯正浓郁,酒体醇厚爽净,回味悠长。
2.
Wheat protein is degraded into micro-molecular soluble substances by microbes and enzymes under proper temperature and acidity in liquor production.
在酿酒过程中,小麦蛋白质在一定的温度、酸度条件下,通过微生物和酶被降解为小分子可溶性物质,参与美拉德反应,生成酒体中的呈香呈味物质,使酒达到香气浓郁幽雅、丰满细腻、醇和绵甜。
3.
Additives,such as phosphoric acid,magnesium sulfate,potassium phosphate monobasic,were added to the fermentation substance in liquor production.
酿酒用添加剂 (酿酒发酵增效剂 )。
补充资料：昂昂溪遗址
中国东北地区新石器时代遗址。在黑龙江省齐齐哈尔市西南31公里昂昂溪镇附近的沙丘上。20世纪初发现，1930年考古学家梁思永曾进行调查和发掘。中华人民共和国建立后，经多次调查，发现大量精琢的细石器和陶片以及暴露于地面的灰坑和墓葬，遗址范围很大，各个地点的年代早晚不同。1988年中华人民共和国国务院公布为全国重点文物保护单位。
遗址出土陶器以泥质灰褐陶为主，均为手制，陶土未经淘洗。器形比较简单，多数为平底素面器，有小口罐、带流钵等。纹饰有拍印的不规则三角纹，附加堆纹、划纹、指甲纹。石器种类多，数量大。石质有石髓、碧玉、玛瑙和蛋白石。制作方法有压制、打制和磨制 3种，以压制为主。石制品有镞、刮削器、砍砸器、切割器以及石叶、石核，多为细石器。骨器也较多，有单排倒钩投枪头、鱼镖、锥、针等。
遗址出土陶器以泥质灰褐陶为主，均为手制，陶土未经淘洗。器形比较简单，多数为平底素面器，有小口罐、带流钵等。纹饰有拍印的不规则三角纹，附加堆纹、划纹、指甲纹。石器种类多，数量大。石质有石髓、碧玉、玛瑙和蛋白石。制作方法有压制、打制和磨制 3种，以压制为主。石制品有镞、刮削器、砍砸器、切割器以及石叶、石核，多为细石器。骨器也较多，有单排倒钩投枪头、鱼镖、锥、针等。
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