1) Luzhou-flavour liquor
浓香曲酒
1.
Pit entry moisture is an important technological parameter which is closely correlated with the yield and quality of Luzhou-flavour liquor.
入池水分是关系到浓香曲酒产量、质量优劣的一项重要的工艺参数。
2) thick aroma
浓香
3) Luzhou-flavor
浓香型
1.
Analysis of Technological Parameters Optimization of Luzhou-flavor Liquor;
浅析浓香型大曲酒生产工艺参数的优选
2.
Development of Super-low-alcohol Luzhou-flavor Yunmenchun Wang Liquor;
超低度浓香型云门春王酒的研制
3.
Investigation on Some Problems on Low-alcohol Luzhou-flavor Liquor;
关于低度浓香型白酒几个问题的探讨
4) Luzhou-flavor liquor
浓香型酒
1.
Most Luzhou-flavor liquor in Jiangxi province was produced through the blending of Te-type base liquor with Luzhou-flavor base liquor.
江西的浓香型酒大多是在特型基酒的基础上,通过外购典型浓香型基酒进行勾调而成的。
2.
Luzhou-flavor liquor developed quickly and it had achieved 70 % market share.
要进一步提高浓香型酒的风味质量应做到:①充分重视原粮中蛋白质成分的发酵及转化作用。
3.
The monascus species were introduced to produce screen starter which could then be used in the production of Luzhou-flavor liquors and the application methods were as follows: 1.
引入红曲霉菌种,制成帘曲应用于浓香型酒生产中。
5) Luzhou-flavor liquor
浓香型
1.
The blending of Xiangquan mixed-flavor liqu or and Luzhou-flavor liquor according to adequate proportion could effectively improve Luzhou-flavor liquor quality.
湘泉兼香型白酒与浓香型白酒以恰当的比例进行组合勾兑,对改善浓香型白酒酒质效果显著,可使组合后的酒体窖香优雅、醇甜、柔和、爽净,兼有清爽型、浓香型白酒的独特风格,更加迎合消费者的需求,赢得市场,对白酒酒体设计、勾兑具有指导意义;为白酒向多元化发展拓展了空间。
2.
In addition to traditional techniques, the addition of edible alcohol in fermented grains during distillation in the production of Luzhou-flavor liquor could produce maximum flavoring components from the fermented grains so that the quality and the activity of fermented lees would be improved which helped subsequent production.
在传统浓香型酒生产基础上 ,通过一定的工艺手段 ,蒸馏时在酒醅中加入一定的食用酒精 ,使酒醅中香味成分最大程度地提取出来 ,在提高质量的同时 ,提高发酵糟活力 ,更利于下排粮食酒生产。
3.
The utilization of modern microbial engineering techniques was expected to improve successfully the microbial biology circumstances for Daqu-making and fermentation of Luzhou-flavor liquor so that the preservation of liquor styles and improvement of liquor qualities could be achieved.
利用现代科技微生物工程技术 ,进一步改善浓香型白酒制曲、酿酒发酵的微生物生态环境 ,从而保持和提高浓香型白酒的风格和质量 ;并利用功能菌种处理酿造中产生的废水、废糟 ,变废为宝 ,再生资源 ,既降低成本 ,提高质量 ,又解决环境污染的难题。
6) Chinese Strong Flavour Liquor
浓香型
1.
Study on the esterifying power and the rate of breaking-up ester from DaQu of Chinese Strong Flavour Liquor Making;
浓香型大曲的酯化力与酯分解率研究
2.
Study on the determination method about the esterifying enzymes from DaQu of Chinese Strong Flavour Liquor Making;
浓香型大曲中酯化酶测定方法的研究
参考词条
补充资料：如此江山 泛曲阿后湖 曲阿词综曲阿词综中，
【诗文】：
依依杨柳，青丝缕、掩映绿波南浦。燕掠横斜，鳞游荡漾，恰是湔裙时序。清泠如许。恍镜影空磨，簟痕密聚。欲问伊人，且自溯洄前渚。并倚木阑无语。到来还、远树遥山，凝眸同睹。雁齿参差，＊流逦迤，多少鸥群鸳侣。最饶闲趣。且酒斟绿蚁，玉杯时举。＊乃一声，移入柳阴深处。西半夜惊罗一首，乃黄 词。 眼儿媚萧萧江上荻花秋一首，乃张孝祥词。堞恋花越女采莲秋水畔一首，乃欧阳修词。相见欢无言独上西楼一首，
【注释】：
【出处】：
依依杨柳，青丝缕、掩映绿波南浦。燕掠横斜，鳞游荡漾，恰是湔裙时序。清泠如许。恍镜影空磨，簟痕密聚。欲问伊人，且自溯洄前渚。并倚木阑无语。到来还、远树遥山，凝眸同睹。雁齿参差，＊流逦迤，多少鸥群鸳侣。最饶闲趣。且酒斟绿蚁，玉杯时举。＊乃一声，移入柳阴深处。西半夜惊罗一首，乃黄 词。 眼儿媚萧萧江上荻花秋一首，乃张孝祥词。堞恋花越女采莲秋水畔一首，乃欧阳修词。相见欢无言独上西楼一首，
【注释】：
【出处】：
说明：补充资料仅用于学习参考，请勿用于其它任何用途。