1) dry wild grape wine
干型山葡萄酒
1.
2)provided by Northwest Agriculture University,and the grafted species were used for trial brewing of dry wild grape wine,as a consequence,the product quality reached medium level.
用广西都安野生毛葡萄与西北农大提供的优质野葡萄品系(西农2号)进行嫁接,用该嫁接品种进行干型山葡萄酒酿造试验,产品质量达到中档水平。
2) wild grape wine
山葡萄酒
1.
The effects of fermenting accessory ingredients on the alcohol fermentation of wild grape wine was studied with cross breed of"Gongniang Erhao"as raw materials.
以山葡萄种间杂交种“公酿二号”为原料,研究发酵助剂对山葡萄酒精发酵的影响。
2.
High performance liquid chromatography(HPLC)was applied to measure resveratrol content in wild grape wine.
采用高效液相色谱(HPLC)法测定山葡萄酒中白藜芦醇的含量,发现不同品种的山葡萄酒白藜芦醇的含量不同,陈酿期间白藜芦醇的含量下降,山葡萄酒中白藜芦醇的含量高于普通葡萄酒中的含量。
3.
Such quality breed was then planted in forest to ensure grape quality for wild grape wine production.
通过杂交培育出优良品系,再返植到森林,以保证山葡萄生产所需及山葡萄酒质量。
3) Debye Hückel equation
干葡萄酒
4) dry white wine
干白葡萄酒
1.
Analysis of aromatic composition in the dry white wine of clone from chardonnay by gas chromatography/mass spectrometry;
霞多丽营养系干白葡萄酒香气成分的分析
2.
Analysis of aroma components of Suntime’s Chardonnay dry white wine by GC/MS;
新天霞多丽干白葡萄酒香气成分的GC/MS分析
3.
Comparative study on the changes of aromatic components in the grape and dry white wine of chardonnay;
霞多丽干白葡萄酒品种香和发酵香成分变化的比较研究
5) dry red wine
干红葡萄酒
1.
Production of alcohol-free dry red wine using molecular distillation technology;
分子蒸馏生产无醇干红葡萄酒的研究
2.
Analysis of aroma components in the grape and dry red wine of 8804 by GC/MS;
8804果实和干红葡萄酒香气成分的GC/MS分析
3.
Effects of malolactic fermentation on dry red wine quality;
苹果酸-乳酸发酵对干红葡萄酒品质的影响
6) claret
[英]['klærət] [美]['klærət]
干红葡萄酒
1.
High performance liquid chromatography(HPLC) was used to establish the fingerprint of ether extract of claret to distinguish claret quality stability.
采用高效毛细管电泳(HPCE)建立了干红葡萄酒的乙醚提取物的指纹图谱,并进行指纹图谱分析。
2.
Fresh Chixiazhu claret was used as research object, processed by aging-acceleration by electric field, and free amino acids content in treatment samples and contrast samples were determined respectively by high pressure liquid chromatogram.
以新鲜赤霞珠干红葡萄酒为研究对象,采用高强电场对其进行人工催陈处理后,采用高压液相色谱测定对照样和处理样的游离氨基酸含量。
3.
We ascertained proper technical conditions for application of W-ADY in the fermentation of claret by tests.
W -ADY应用于干红葡萄酒发酵 ,通过试验 ,确定合适的工艺条件 ,生产的干红葡萄酒质量较好且稳定 ,取得了较为理想的效
补充资料：山葡萄酒
山葡萄酒原酒酿造工艺流程
1、分次发酵法
山葡萄→分选→除梗→破碎→发酵→分离→一次汁→加糖→后酵→澄清→分离→一次原酒 ↓
皮渣→加入糖水→二次发酵→分离→澄清→二次原酒
2、一次发酵法
山葡萄→分选→除梗→破碎→发酵→加糖水→发酵结束→澄清→分离→原酒
3、调酒发酵法
山葡萄→分选→除梗→破碎→加入食用酒精→发酵→澄清→分离→原酒
4. 全汁干酒发酵生产工艺流程
山葡萄→分选→除梗→破碎→果胶酶→二氧化硫→发酵→轻度浸渍→分离→加糖→降酸→发酵结束→分离酒泥→澄清→下胶→勾兑→稳定性处理→过滤→成品
5. 调色用原酒生产工艺流程
山葡萄→分选→除梗→破碎→果胶酶→二氧化硫→发酵→加糖→加强浸渍→发酵结束→分离酒泥→澄清→调色原酒
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