1) unstrained liqueur
浊酒
1.
The main factors influencing the quality of unstrained liquor were investigated by orthogonal experiments and the results showed that canned rhodiola unstrained liqueur with rich nutrition and low alcoholicity could be produced as alcoholicity was below 6 %,pH value was 4.
以糯米为原料,采用半连续发酵工艺生产浊酒,发酵半成品经与红景天提取物进行调配勾兑,通过正交试验确定影响浊酒品质的主要因素。
3) Beer biological turbidness
啤酒生物混浊
4) Beer non-biological turbidness
啤酒非生物混浊
5) Beer protein turbidness
啤酒蛋白质混浊
6) white haze
(葡萄酒)白色混浊
补充资料：浊酒
1.用糯米﹑黄米等酿制的酒，较混浊。
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