1) solid rice wine
固体稠酒
1.
The processing points of the solid rice wine were described,the suitable aperating conditons were selected and the key problems affecting the flavour,nutrition,etc.
就固体稠酒生产工艺要点作了逐一探讨，选择适宜的工艺条件，并对影响固体稠酒的风味、营养等关键性问题作了深入研究。
2) dense wine
稠酒
1.
Research on oats nutritional and healthy dense wine;
燕麦营养保健稠酒的研究
2.
Researching Fermentation Technology and Developmenting New Product of Dense Wine;
稠酒发酵工艺研究及新产品开发
3.
The production techniques of Kiwi fruit dense wine by kiwi and glutinous rice as raw materials and the relative optimal technical parameters were studied.
以猕猴桃和糯米为原料,对猕猴桃稠酒发酵生产工艺及最佳参数进行了系统研究,结果表明:①猕猴桃稠酒的最佳发酵条件为:糯米∶猕猴桃=4∶1,酵母接种量0。
3) thick wine
稠酒
1.
The thick wine was produced by the fermentation of glutinous rice with mixed immobilized multi-microorganisms.
以糯米为原料 ,采用多菌种共固定化细胞混合技术发酵生产稠酒进行了研究。
2.
The paper analyses the effect of different additives to stability, taste and flavour of thick wine, selects a suitable additive used in the industrial production of thick wine.
通过研究不同添加剂对稠酒的稳定性、口感和风味的影响，选择出一种合适的添加剂，为稠酒的工业化生产提供了理论依据。
4) glutinous millet wine
稠酒
1.
We considered bacteria, for example gram-negative cuccus, were closely related to the flavourful substance of glutinous millet wine in the brewing process.
研究表明：在稠酒发酵过程中，不仅存在糖化菌和发酵菌两类菌的作用，还存在形成稠酒特有风味物质的第三类微生物的参与，而这类微生物与细菌有
2.
Micro oganisim composition and population, saccharinity, alcoholicity, acidity and pH were studied in the brewing process of glutinous millet wine.
本文以黄米为原料，采用糖化、发酵二步工艺，研究了黄米稠酒酿造过程中诸因素的变化，确定了工艺过程中的主要参数，制成了具有浓郁清香、醇正及稠酒特有风味的清亮型黄米稠酒。
5) solid alcohol
固体酒精
1.
Research on fabricating process and performance of solid alcohol;
固体酒精的制备工艺与性能研究
2.
Study on the optimum conditions of solid alcohol using homogenous design;
均匀设计法优化固体酒精的制备工艺
3.
Microwave catalytic technology was studied for preparation of solid alcohol.
应用微波催化技术制备固体酒精,考察了硬脂酸和氢氧化钠的最佳配比、辐射时间以及微波功率等因素。
6) solid distillers' grains
固体酒糟
补充资料：密密稠稠
1.形容浓密。
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