1) CO_2 deastringency
CO_2脱涩
2) extract puckery
脱涩
1.
Based on the biological characteristics of the persimmon fruit,this research has achieved comparatively ideal effect by using different ways which extract puckery and defecate materials to produce fermented wine.
根据柿子果实的生物学特性,采用不同方法使原料脱涩、澄清后进行发酵酒酿造,得到了较理想的柿酒。
3) De-astringent
脱涩
1.
Studies on De-astringent and Crispness-keeping for Mopan Persimmon Treated by High Concentration CO_2 and 1-MCP;
高浓度CO_2和1-MCP处理对磨盘柿脱涩和保脆效果的影响
2.
Study on De-astringent of Mopan Persimmon by Carbon Dioxide;
磨盘柿的二氧化碳脱涩技术研究
3.
Effect of de-astringent and crispness-keeping on Mopan persimmon of vacuum packing;
真空包装对磨盘柿脱涩保脆效果的影响
4) de-astringency
脱涩
1.
Different concentratied CO2 were used to treat the material for de-astringency.
试验以磨盘柿为原料,采用不同浓度CO2气体进行脱涩处理,定期观察分析柿果硬度、果胶含量、果胶酶活性、果实品质等变化。
2.
Liangshan wild olive was fermented adding lactic acid bacteria after de-astringency.
将经过脱涩处理后的凉山野生橄榄,添加乳酸菌对进行乳酸发酵,对发酵过程中乳酸菌接种量、盐浓度、糖浓度、温度、时间等5个因素,进行L_(16)(4~5)正交试验。
5) deastringency
脱涩
1.
In this article,factors influncing the deastringency of persimmon fruit were analysed according to persimmon origin,cultivar,amounts of seed,ripeness,temperature of deastringency and deastringent.
从柿子产地、品种、种子多少、成熟度、脱涩时的温度及脱涩剂等多方面分析了影响柿果脱涩的因素,并据此提出采前处理、二氧化碳脱涩、乙烯脱涩、温水浸泡、冷冻处理等无害化处理方法。
6) Bitterless
脱苦涩
补充资料：脱涩
1.使柿子去掉涩味﹐通常是把它浸在温水或石灰水里。其它去涩者亦有此称。
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