2) Niangxi Dialect
酿溪话
1.
This thesis not only bases on the investigating in the locality, describes the Phonological system of Niangxi Dialect and Pingshang Dialect, but also emphasises on Pingshang Dialect, and does comp.
本文在田野调查的基础上,描写了酿溪话和坪上话的语音系统,并运用比较法和统计法,以坪上话为重点,将坪上话、酿溪话、邵阳话、新化话进行比较,进一步揭示两地方言的特点,以及语言接触现象对坪上话所产生的影响。
4) production
[英][prə'dʌkʃn] [美][prə'dʌkʃən]
酿造
1.
The liquor is produced with red sorghum as raw materials and quality Lang Spring water as production water by specific production techniques of "Four High and One Long".
以米红粱和小麦为原料,优质郎泉水为酿造用水,采用“四高一长”的独特酿造工艺,特殊自然酿酒环境,得天独厚的洞藏贮存和科学的酒体设计,精湛的勾调技术勾调而成。
2.
Haiwote species, compared with wild kiwi fruit species, containes high sugar content, low pectin content and well-preserved vitamin C, more suitable for wine production.
酿造过程果胶酶、SO2均分两次添加;发酵温度在14。
3.
as examples to investigate the production status of Baiyunbian liquor from 2008-2009.
入池温度的控制是白云边酒酿造的关键;堆积质量直接影响半成品酒的产量和质量,并对白云边酒风格有重大影响。
5) aging
[英]['eidʒiŋ] [美]['edʒɪŋ]
陈酿
1.
Application of oak barrel aging technoloy in red wine aging;
优化橡木桶陈酿工艺在干红葡萄酒生产中的应用
2.
Application of micro-oxygenation in red wine aging;
微氧处理技术在葡萄酒陈酿中的应用
3.
Fermentation experiments were conducted at 28℃by using Angle instant dry yeast, the numbers of the yeast, the soluble solids and the alcohol degree were measured and GC was used to analyze the changes of aromatic compontents in the fermentation and aging.
以巨峰葡萄为材料,利用安琪葡萄酒高活性干酵母在28℃的条件下进行葡萄酒发酵试验,测定了主发酵过程中的酵母菌数、可溶性固形物含量、酒精度并用气相色谱测定了发酵和陈酿过程中芳香物质含量的变化。
6) brewing
[英]['bru:iŋ] [美]['bruɪŋ]
酿酒
1.
The expanding technique and its application to brewing industry;
膨化技术及其在酿酒工业中的应用
2.
Based on the brewing principle of metabolites of alcohol and flavor substances production by microbial cultivation,the relationship between the brewing technology and the product's style and quality is described in the aspects of brewing technology,microbial species,metabolites,major flavor components,flavor styles and product's style and quality.
文章根据酿酒就是培养微生物获取代谢产物-酒精与香味物质的原理,从“酿酒工艺不同,微生物种类不同,代谢产物不同,主香成分不同,香型不同,产品风格质量不同”几个方面,论述了酿酒工艺与产品风格质量之间的关系。
3.
The production procedure of Xiaoqu Liquor with polished indica rice as raw material and U-Q-1 Rhizopus as koji was studied in this paper,The optimum brewing conditions are as follows:0.
U -Q - 1根霉菌株制曲酿制小曲米白酒生产工艺 ,确定了用U -Q - 1制曲酿酒的最佳工艺条件 ;用曲量 0 4%～ 0 5 %、最佳糖化时间是 2 2h ,加水量为 12 0
补充资料：故周茂叔先生濂溪（溪在庐山下。）
【诗文】：
世俗眩名实，至人疑有无。
怒移水中蟹，爱及屋上乌。
坐令此溪水，名与先生俱。
先生本全德，廉退乃一隅。
因抛彭泽米，偶似西山夫。
遂即世所知，以为溪之呼。
先生岂我辈，造物乃其徒。
应同柳州柳，聊使愚溪愚。
【注释】：
【出处】：
苏轼诗集 卷十八
世俗眩名实，至人疑有无。
怒移水中蟹，爱及屋上乌。
坐令此溪水，名与先生俱。
先生本全德，廉退乃一隅。
因抛彭泽米，偶似西山夫。
遂即世所知，以为溪之呼。
先生岂我辈，造物乃其徒。
应同柳州柳，聊使愚溪愚。
【注释】：
【出处】：
苏轼诗集 卷十八
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