1) basic liquor
酒基
1.
With distilled liquor, fermented wine or edible alcohol as the basic liquor and edible animals, plants and food additives as color-producing, flavour-producing and aroma-producing materials, we produced healthy liquor by steeping and distillation techniques.
保健酒是以蒸馏酒、发酵酒或食用酒精为酒基 ,以食用动物、植物、食品添加剂为呈色、呈香、呈味物质 ,按浸泡和蒸馏生产工艺加工而成的饮料酒。
2) base liquor
基酒
1.
proper control of base liquor quality and the production techniques; 2.
生产高质量的低度白酒的生产技术关键是:①基酒质量与生产工艺的控制;②高度酒降度产生的失光、浑浊处理;③勾兑和调味。
2.
Quality base liquor was the prerequisite to producing quality low-alcohol liquor, multiple times of blending and flavoring was the key technique in the production, and scientific proportioning of the backbone composit.
生产优质的基酒是生产低度白酒的基础;采用多次勾兑调味法是生产低度白酒的关键;科学的低度白酒骨架成分量比是稳定酒体的保证。
3.
Yanghua Health Wine (Baiyang Brand) was produced through blending of quality base liquor and the lixiviating solution of medicinal herbs including cynamorlum herba cistanches,longspur epimedium,cynomorium,wolfberry fruit,safflower,chinese date,and Tianshan snow lotus flower with water as lixiviating agent and edible alcohol as extracting agent.
以肉苁蓉、淫阳藿、锁阳、枸杞子、红花、大枣、天山雪莲为药材,水为浸提剂,食用酒精为萃取剂,加优质白杨基酒勾兑成白杨牌阳花保健酒。
3) basic liquor
基酒
1.
The basic liquor was produced in national pits with the pits age above 400 years, then through long-term storage, the basic liquor was produced into "National Pits.
“国窖·1573”以400余年窖龄的国宝窖池所产基酒,经长期贮存、精心勾兑而成。
4) substratum of spirit
饮料酒酒基
5) Dongjiu basic liquor
董基酒
6) Si'te base liquor
四特基酒
补充资料：奉和添酒中六咏·酒船
【诗文】：
剡桂复刳兰，陶陶任行乐。但知涵泳好，不计风涛恶。
尝行麹封内，稍系糟丘泊。东海如可倾，乘之就斟酌。
【注释】：
【出处】：
全唐诗：卷611-44
剡桂复刳兰，陶陶任行乐。但知涵泳好，不计风涛恶。
尝行麹封内，稍系糟丘泊。东海如可倾，乘之就斟酌。
【注释】：
【出处】：
全唐诗：卷611-44
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