1) Daqu liquor
曲酒
1.
In the process of controlling Daqu liquor-making technology, we changed the traditional method of passive deacidification into the current method of positive application of acid by adjusting the acidity of entry pit from 1.
在大曲酒工艺控制中 ,变传统的消极降酸为现在的积极利用酸 ,将入窖酸度由1。
2) quality starter liquor
优质曲酒
1.
The key working procedures in low-alcohol liquor production are the preparation of quality starter liquor,precipitate elimination of low-alcohol base liquor,and blending and flavoring of product liquor.
低度酒生产中的关键工序是优质曲酒的生产、低度基酒的除浊以及对成品酒的勾兑调味。
3) Daqu liquor
大曲酒
1.
Application of Microbial Molecular Ecology Techniques in the Research on Microbiology of Daqu Liquor;
微生物分子生态学技术应用于大曲酒的微生物学研究
2.
Biological oxidation groove to treat wastewater in Daqu liquor production was introduced in this paper and its operation control system was studied.
介绍了生物氧化沟工艺处理大曲酒酿造废水,重点探讨了运行控制系统。
3.
The application of alcohol active dry yeast and saccharifying enzyme in trans-production after pits storage of Daqu liquor was studied.
研究酒精活性干酵母、糖化酶在大曲酒压窖后转排生产中应用。
4) red starter wine
红曲酒
1.
This article mainly used glutinous as raw materials and with maltogenic amyiase, red starter and yeast as ferment to produce red starter wine by conventional fermentation technology.
以糯米为原料,采用红曲、糖化曲以及活性干酵母为糖化发酵剂生产红曲酒。
2.
Honey c oupled with red starter and yeast was used as raw materials to produce honey red starter wine.
以蜂蜜为原料,采用红曲、酵母生产蜂蜜红曲酒,结果表明,高温处理不利于酒精的生成,但风味较好;葡萄酒酵母适于蜂蜜酿酒;混合酵母优于单一酵母;添加无机营养盐有利于改善酒的风味;各影响因子对蜂蜜酒的影响次序为:柠檬酸>二氧化硫>硫酸铵>磷酸氢二钾。
5) red koji wine
红曲酒
1.
Research on the application of color retention agents in red koji wine;
护色剂在红曲酒中的应用研究
2.
Red koji and red koji wine in China, as well as their production methods, were introduced in this paper.
介绍了中国的红曲及红曲酒 ,认为红曲以福建古田和建瓯所产最为著名 ,其中含有黑曲霉和红曲霉 ,黑曲霉与日本九州地区制造本格烧酒、冲绳地区制造泡盛酒所使用曲霉同种属 ,具有历史渊源关系。
6) Brewing Sewage
曲酒污水
参考词条
补充资料：曲酒
1.酒。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。