1) Brewing technolog
酿造酒工艺学
1.
The content and method of teaching reform of the course :Brewing technology,and the results achieved were introduced.
介绍了《酿造酒工艺学》课程教学改革的内容和方法及取得的成效。
2) brewing technology
啤酒酿造工艺学
3) wine technology
酿葡萄酒工艺学
6) brewing process
酿造工艺
1.
Study on brewing process of the fig fruit wine;
无花果酒酿造工艺的研究
2.
Healthy cleanlily rice wine was developed with round shaped rice,sticky rice,radix prerariae by traditional brewing process and new technology.
以粳米,糯米,葛根为主要原料,采用传统黄酒酿造工艺和结合酿酒新技术生产葛根保健营养清爽型黄酒。
3.
Different varieties and quality of rice used in brewing process will be resulting in different quality and flavor of beers, and production cost variations.
结果表明:五个品种大米的碳水化合物含量、淀粉的类型、脂肪酸的组成等因素,决定了酿造工艺和成品啤酒口味的总体走向。
补充资料：酿造酒
分子式：
分子量：
CAS号：
性质：见发酵酒。
分子量：
CAS号：
性质：见发酵酒。
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