1) low alcohol
低醇
2) low methanol to olefin ratio
低醇烯比
3) high concentration fermented low-alcohol
高浓低醇
1.
Development of high concentration fermented low-alcohol rice wine with oligosaccharides;
浅谈高浓低醇低聚糖黄酒生产的开发
4) low-alcohol milk beer
低醇乳酒
1.
A low-alcohol milk beer was produced with milk as primary raw material with added sucrose and nutriments, by a mixed culture of yeast and lactobacillus.
用鲜牛乳为主要原料,添加蔗糖和营养素等辅料,经酵母和乳酸菌混合接种发酵,生产出低醇乳酒。
5) low-alcohol beer
低醇啤酒
1.
The low-alcohol beer with special flavor characteristic was produced in the research by changing the process, selecting the raw material and post-modification, without adding any distillation equipment.
为了降低啤酒的发酵度及酒精含量，选择总氮含量、糖化力、(-葡聚糖含量及(-淀粉酶活力最低的澳大利亚司库那麦芽，以及新鲜大米、低聚糖浆和转苷酶作为低醇啤酒生产的原料，同时选择丹诺B、英国AB公司的卡拉胶以及格雷斯硅胶作为啤酒的添加剂，保证啤酒的非生物稳定性。
6) low-alcohol
低醇黄酒
1.
The concept of low-alcohol rice wine was introduced in this paper,to the ordinary rice wine under normal fermentation carrying on microwave vacuum processing,making the ethyl alcohol separated from rice wine the most.
简述了低醇黄酒的概念,对经过正常发酵的普通黄酒进行微波真空加热处理,使酒精最大程度的从黄酒中分离出来,以达到降低酒精度的目的。
参考词条
补充资料：低级醇
分子式：
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CAS号：
性质：见醇。
分子量：
CAS号：
性质：见醇。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。