1) rice-flavour liquor
米香型白酒
1.
The technology of producing Rice-flavour liquor with uncooked materials was introduced in this paper and some problems in the production of rice-flavour liquor were discussed,too.
介绍了米香型白酒生料酿酒工艺 ,并对生料酿酒工艺中的一些问题进行了讨
2) Xiaoqu rice-flavour type liquor
小曲米香型白酒
1.
TH-AADY and flavour-producing ADY were used in the production of Xiaoqu rice-flavour type liquor.
在小曲米香型白酒生产中应用TH—AADY和生香ADY,TH—AADY用量在0。
3) liquor flavor styles
白酒香型
1.
The establishment and historical development of liquor flavor styles are introduced.
介绍了白酒香型的确立和发展历史背景,并阐明了白酒的众多香型中清香、浓香、酱香是传统大曲酒的主流香型及香型的变迁是经济发展和对传统工艺的继承与发扬的结果。
4) soy-flavor liquor
豉香型白酒
1.
Yubingshao,as a typical repre-sentative of soy-flavor liquor,is produced as follows :big caky starter used as saccharifying ferment ;rice used as raw materials;use level of starter as high as20%;after distillation of zhaijiu(vegetarian liquor),fat then added for mature,and the special.
豉香型白酒乃我国十大香型之一,独具南国特色,区域消费特征很明显,为主要出口白酒酒种之一。
5) luzhou-flavor liquor
浓香型白酒
1.
Application of the Technology of Cellar-flowing by Five Kinds of Cereal Grains in the Production of Luzhou-flavor liquor in North China;
五粮跑窖工艺在北方浓香型白酒中的应用
2.
The Change Rule of Total Ester Total Acid During Storage of Luzhou-flavor Liquor
浓香型白酒贮存过程中酯减少途径的研究
3.
The change rules of total esters and total acids in Luzhou-flavor liquor of different alcoholicity and of different grades during storage were studied and the related inflluencing factors were investigated.
研究了不同酒度、不同等级的浓香型白酒在贮存过程中的总酯、总酸的变化规律以及影响因素。
6) Fen-flavor liquor
清香型白酒
1.
Consideration on the Development of Fen-flavor Liquor;
清香型白酒发展的一点思考
2.
The Fen-flavor liquor will dominate Chinese liquor market again.
目前国内市场浓香型白酒占70%左右,针对白酒同质化日趋严重的局面,其它香型的白酒应力争保留自己的传统,并通过不断创新来获得消费者的认同,清香型白酒也是如此,只要重新定位加强投入,创新营销策略,历史必然轮回。
补充资料：香型
分子式：
CAS号：
性质：用来描述某种香精或加香制品的整体香气类型或格调。如花香型、果香型、醛香型、素心兰型、东方香型等。
CAS号：
性质：用来描述某种香精或加香制品的整体香气类型或格调。如花香型、果香型、醛香型、素心兰型、东方香型等。
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