1) dry white wine
干白酒
1.
The effects of yeast species,pectinase types,hydrolysis conditions of pectinase,material disposal process of Cerasus humilis on its dry white wine production were investigated.
1%果胶酶Ⅱ30℃酶解1h,作为欧李干白酒生产中的原辅料筛选技术。
2) dry white lychee wine
干白荔枝酒
1.
It is the main technical programs in the fermentation of dry white lychee wine that the yeast translates sugar into alcohol and CO2 .
干白荔枝酒发酵的主要环节是酵母将糖转化为酒精和CO2。
3) 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
4) Laobaigan liquor Qu
老白干酒曲
1.
Preliminary research on the impact of metal ions on esterification enzyme in Laobaigan liquor Qu;
金属离子对老白干酒曲酯化酶的影响
5) dry snow pear wine
干白雪梨酒
1.
Zhaozhou snow pear was used as raw materials to produce dry snow pear wine and the effects of the technical conditions such as microbial species,temperature,pH value and SO2 content etc.
以赵州雪花梨为原料,利用生物技术,研究菌种、温度、pH值、SO2含量等条件对干白雪梨酒的品质影响。
6) white grape wine
干白葡萄酒
1.
The results suggested that the temperature was an important influencing factor to MLF of white grape wine.
结果表明,温度是影响干白葡萄酒进行M LF过程的重要条件,干白葡萄酒进行M LF过程的最佳温度为20℃或更高一点,该温度条件不仅可使干白葡萄酒快速完成M LF过程,还能赋予酒体独特风格,提高葡萄酒的质量。
补充资料：葡萄干白酒粥
葡萄干白酒粥
用料：萄萄干30克，大米50克，白酒30毫升。
制法：①将葡萄干、大米分别去杂，洗净，备用。
②锅内加水适量，放入大米煮粥，五成熟时加入葡萄
干，再煮至粥熟，调入白酒即成。
每日2-3次，连服3-5天。
功效：萄萄干性平，味甘、酸，有补气益血、强筋健骨
等功效，可用于治疗气血虚弱、肺虚咳嗽、风湿骨痛、心悸
盗汗、小便不利诸症。白酒有暖肠胃、御风寒，活血通络等
功效。
适应症：闪腰岔气。
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