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1)  processing with wine
酒制
2)  distillery wastewater
制酒废水
1.
In order to increase the output of bioflocculant,improve its efficiency and stability and enlarge its application scope,four yeast-like flocculant-producing strains were cultured in distillery wastewater and the optimum culture conditions were investigated.
为了提高微生物絮凝剂的产量,增强其絮凝效果和稳定性,扩大其应用范围,利用制酒废水培养了4株酵母菌类絮凝剂产生菌,并考察了它们的最佳培养条件。
2.
The distillery wastewater was used as culture medium instead of traditional expensive culture medium to culture their mixed strains HXJ-1.
利用制酒废水替代成本较高的传统培养基对这两株菌的混合菌(HXJ-1)的最佳产絮条件和絮凝剂的最佳絮凝条件进行了研究,得出了HXJ-1的最佳产絮条件:废水COD为12000mg/L,C/N值为20∶1,相对接种量为10%(体积分数,菌体浓度为1×108个/L),初始pH值为3。
3)  blending liquor
配制酒
1.
Turbidity easily occurs in blending liquor due to the change of solubility conditions of the solute.
配制酒是以蒸馏酒或酿造酒、食用酒精为酒基,采用外加呈色、呈香、呈味物质生产的白酒。
2.
Although the causations for precipitate in blending liquor are in many ways and the precipitate components are complicated, we can use different methods for the analysis of the relative precipitate components: Silico-tungsten acid method, Mayer method and Dragendorff method for the analysis of alcaloid; Ninhydrin method, Biuret Reation method etc.
配制酒产生沉淀的因素很多 ,沉淀成分复杂 ,可采用不同分析方法分析不同沉淀成分。
4)  vinegar production by alcohol
酒精制醋
1.
This study reduced the cost of product,and solved the problem that aroma was single in the vinegar production by alcohol.
大大简化了操作步骤,节约了生产成本,同时解决了酒精制醋酿出的产品中呈香物质较单一的问题。
5)  alcoholic drinks for blending
调制用酒
6)  imitation fruit wine
配制果酒
1.
The precipitate of imitation fruit wine was mainly induced by four factors: microbial pollution,inadequate operation or filtration equipment failure,overuse of clarifier,and natural precipitate in shelf period.
配制果酒的沉淀主要有微生物污染产生沉淀、操作不当或过滤设备故障引起沉淀、过量使用澄清剂引起沉淀和货架期自然沉淀4种,产生各种沉淀的原因和机理不同。
补充资料:酒制


酒制


酒炙、酒炖、酒蒸等的统称。
说明:补充资料仅用于学习参考,请勿用于其它任何用途。
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