1) fresh rice wines
原酒
1.
In this paper, the volatile aroma compounds of Chinese typical rice wines and fresh rice wines were analyzed by gas chromatography–olfactometry; new and fast analysis method that detects the volatile aroma compounds in Chinese rice wine was established; the volatile aroma compounds of Chinese rice wines and fresh rice wines which brewing with different quantity of wheat Qu w.
本课题设置的主要目标是建立有效的检测方法以获取黄酒香气物质的信息;对清爽型黄酒香气化合物及其麦曲对原酒酿造的香气影响进行研究;借助GC–O技术找出对清爽型黄酒风味有重要贡献的香气物质和麦曲对原酒香气有重要贡献的香气化合物。
2) base liquor
原酒（基酒）
3) Cili wine
刺梨原酒
1.
Cili wine was clarified by chitosan,celatom,and chitosan and celatom respectively and the clarification effects were compared.
采用壳聚糖、皂土、壳聚糖与皂土对刺梨原酒进行澄清对比试验,结果表明,以壳聚糖0。
4) material wine of daqu
大曲原酒
5) lentinus edodes primi tive wine
香菇原酒
6) liquor base storage
原酒贮存
1.
The liquor samples by purified liquor storage and by liquor base storage were analyzed respectively and the results indicated that purified liquor storage could improve the liquor quality and accelerate liquor aging.
通过对净酒贮存和原酒贮存的酒样进行品评分析,揭示了净酒贮存可以提高酒质,加速白酒老熟的作用。
参考词条
补充资料：酒红色原
分子式：
CAS号：
性质： 又称永固红B。暗红色粉末。具有良好的耐热性能。用对氯苯胺间磺酸作为重氮组分，与2-羟基-3-萘甲酸偶合，再与氯化锰作用制得锰盐色淀。主要用于油漆、醋酸纤维的着色。
CAS号：
性质： 又称永固红B。暗红色粉末。具有良好的耐热性能。用对氯苯胺间磺酸作为重氮组分，与2-羟基-3-萘甲酸偶合，再与氯化锰作用制得锰盐色淀。主要用于油漆、醋酸纤维的着色。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。