1) rice liquor
米烧酒
1.
Production of Rice Liquor with a high concentration flavor from the post-distillation slurry;
从蒸馏废液中制造高香气米烧酒
2) Shochu
烧酒
1.
Application of Shochu Koji in the Fermentation of Alcohol with Uncooked White Rice as Its Essentials;
烧酒白曲用于生料白米酒精发酵的研究
3) liqueur
[英][lɪ'kjʊə(r)] [美][lɪ'kɝ]
白酒,烧酒
4) rice-wine
米酒
1.
Study on conditions of fermentation for rice-wine produced by monascus
红曲霉发酵米酒工艺条件的研究
2.
The yogurt was fermented by rice-wine in the drink.
以米酒为凝乳剂,以鲜奶为主要原料,添加适量的芦荟,通过单因素试验、正交试验,研制成一种风味独特、营养丰富的发酵型乳饮料。
3.
Using rice-wine and rose extractor as main materials,a kind of drink with favor and nutrition was produced.
以米酒、玫瑰浸提液为主要原料,制成一种色泽鲜艳、营养丰富、滋味鲜美的具有保健作用的饮料。
5) rice wine
米酒
1.
Study on isolation,screening and characterization of Lactobacillus from traditional rice wines;
传统米酒中产酸菌的分离筛选及其发酵性能的研究
6) Leihua distilled liquor
磊花烧酒
1.
Leihua distilled liquor was developed by Hakkas through the inheritance and innovation of traditional Xiaoqu rice-flavor liquor.
磊花烧酒是客家人在继承和发展小曲米香型白酒生产过程中博采众长、自主创新的成果。
补充资料：烧酒
1.唐时酒名。 2.用蒸馏法制成的酒，透明无色，酒精含量较高，引火能燃烧。也称白酒。 3.酿酒。
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