1) rice wine making
生米酿酒
2) fermented glutinous rice
糯米酒酿
3) liquor-making with uncooked materials
生料酿酒
1.
The paper disccussed the best technical conditions of liquor-making with uncooked materials.
探讨了生料酿酒的最佳工艺条件,以原料出酒率为评价指标,通过正交试验的方法得出生料酿酒出酒率最高时的工艺条件是:pH值为5、发酵时间为10d、曲料比为1。
2.
The production technology and technical conditions of liquor-making with uncooked materials as essentials were studied in detail by orthogonal tests and the best conditions for the production were confirmed as follows :addition level of microbe species was1%,the optimal pH value was4,and fermentation temperature should be28～32℃.
通过正交实验对生料酿酒的工艺及工艺条件进行了详细研究,确定了生料酿酒的最佳条件:菌种加量以1%为宜,淀粉浓度以14%为佳,最佳pH为4,发酵温度以28～32℃为好。
4) microbe for liquor-making
酿酒微生物
5) brewer's rice
酿造啤酒用大米
6) wild saccharomyces cerevisiae
野生酿酒酵母
补充资料：生米
1.糙米。 2.未煮熟的米。
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