1) aging methods
陈酿方式
1.
The effects of different aging methods(aging by oak barrels or oak chips or stainless-steel tanks) on the physiochemical indexes(polysaccharides,polyphenol,chromaticity,tonality) of Cabernet Sauvignon grape wine made in 2005,in 2006 and in 2007 were studied.
结果表明,葡萄酒中的多糖含量和色度受陈酿方式的影响较大。
2) aging
[英]['eidʒiŋ] [美]['edʒɪŋ]
陈酿
1.
Application of oak barrel aging technoloy in red wine aging;
优化橡木桶陈酿工艺在干红葡萄酒生产中的应用
2.
Application of micro-oxygenation in red wine aging;
微氧处理技术在葡萄酒陈酿中的应用
3.
Fermentation experiments were conducted at 28℃by using Angle instant dry yeast, the numbers of the yeast, the soluble solids and the alcohol degree were measured and GC was used to analyze the changes of aromatic compontents in the fermentation and aging.
以巨峰葡萄为材料,利用安琪葡萄酒高活性干酵母在28℃的条件下进行葡萄酒发酵试验,测定了主发酵过程中的酵母菌数、可溶性固形物含量、酒精度并用气相色谱测定了发酵和陈酿过程中芳香物质含量的变化。
3) ageing
[英]['eɪdʒɪŋ] [美]['edʒɪŋ]
陈酿
1.
Influence of ageing in oak barrel on the content of wine resveratrol;
橡木桶陈酿对红葡萄酒中白藜芦醇含量的影响
2.
Research progress of wine ageing with lees
葡萄酒在酒泥上陈酿研究进展
3.
The cycle of wine's producing and appearing on the market is too long, because the course of natural ageing is slow.
陈酿是葡萄酒生产过程中的一个重要环节,但是自然陈酿过程缓慢,造成葡萄酒生产和上市周期过长。
4) aging process
陈化方式
1.
A new aging process for accelerating the activation of the catalyst system was investigated,in which individual components of the catalyst system were added into the reacting tube containing butadiene monomers in a definite sequence in stead of the bulk addition procedure as usually used.
本实验不同于将催化剂成份及少许丁二烯单独陈化,改以将催化剂组分依次加入装有要反应的丁二烯单体的试管之内,在室温下陈化一段时间,以考查此种陈化方式在不同的聚合温度下对凝胶含量及粘度的影响。
6) way of statement
陈述方式
1.
That the twelve tone row with its variant,seqyence of intervals with the way of statement are the main structural features to the pitch organization,voices balance and textures component in the 12-note counterpoint.
因此,文章作者认为十二音对位是基于十二音技术的对位法,是多种音列形式同时作线性陈述而构成的非调性复调织体;十二音列及其变体形式、音程顺序以及陈述方式,是十二音对位中音高组织、声部对比、织体构成的主要结构特征;通过分析、归纳各音列形式结合的对位类型及其和声处理原则,进而探讨了十二音对位与十二音技术相关联的独特复调思维与技法。
补充资料：陈酿香糟
陈酿香糟是浙江绍兴的传统特产，是制作糟鱼、糟肉、糟鸭、糟鸡、糟鹅、糟蛋等的理想原料，也是调味佳品，很受中外消费者欢迎。
制作方法 陈酿香糟系以优质绍兴酒的酒糟为主要原料粮制而成。其制法比较简单，在黄酒压榨后，将糟通过轧糟机压碎，经过筛后，即可配料制作。其配料为每100公斤糟加食盐4公斤，加成分之三的花椒。经充分搅拌后，放在石臼中捣烂；然后，将捣成糊状的酒糟灌入酒坛内，灌装时，必须边灌边压实；最后用荷叶将坛口包扎好，再用泥密封，陈酿1年左右，即为成品。
产品特点 陈酿香糟，香气浓郁，味道甘甜，用它制成的糟制食品更味美可口，醇香异常。
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