1) orange wine
桔子酒
1.
A primary study on the brewing technique of orange wine;
桔子酒酿造工艺的初步研究
2.
The result showed that by orange juice manually extracted,fermentation temperature 23℃ ,inoculated by yeast 2× 106 cfu/mL,main fermentation period 5 days,post－ fermentation temperature 10℃ ,21 days,and aging for no less than 3 months,it can acquire desirable flavor and aroma orange wine.
对以无核桔为原料生产桔子酒的可行性进行了研究。
2) orange wine
桔子果酒
1.
Research on clarification and stability of orange wine
桔子果酒的澄清及稳定性研究
2.
Ultraviolet spectrophotometer determination was applied to study the content of total flavonoids in orange wine.
采用紫外分光光度法对桔子果酒中总黄酮的含量进行测定。
3) orange Geneva
桔子金酒
4) orange dry wine
桔酒
1.
Effect of chitoson in post processing of the orange dry wine:;
壳聚糖在干型无核桔酒后处理工艺中的澄清作用
5) Dry citrus wine
柑桔干酒
6) orange
[英]['ɔrɪndʒ] [美]['ɔrɪndʒ]
桔子
1.
Determination of trace elements in ponkan orange by flame atomic absorption spectrometry;
云南石屏碰柑桔子中微量元素研究
2.
Methods:Spectrophotometry was used to determine the antihydroxyl radical activity of apple, Chinese gooseberry, orange, and pear.
目的:比较苹果、猕猴桃、桔子、梨对羟自由基(。
补充资料：桔子酪
原料：
桔子数个,水少量,冰糖,淀粉.根据自己喜欢加入梅子,樱桃,冰块等做法：
1.把桔子剥好,桔皮洗净,切丝.桔肉切成小块.
2.水烧到微热后,把淀粉放到水中,搅拌到没有硬块为止.淀粉不必过多,搅拌后看起来如同蛋清状为宜.
3.把切好的桔子放入,同时加冰糖,根据自己的口味来决定放多或放少.
4.等到桔子成糊状,桔皮微烂,关火,盖好锅盖,焖数分钟.
5.把它们放入玻璃容器,冷后放进冰箱冷藏,结成冻,就说明已经可以吃了.
6.吃之前,可以加上你自己喜欢的配料.
有人担心说这种桔皮也加进去的桔子酪会不会有点苦。但冰糖的多少要根据自己的经验来放，一般4个桔子（带皮）配上三大勺冰糖（家用的搪瓷勺满满三勺），吃起来并不太甜，很爽口，而且冰糖不像白糖那么容易发胖的。
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