2) fermentation of yellow rice wine
黄酒发酵
1.
In order to offer the theoretical evidence for the key points control in the fermentation of yellow rice wine,the changes of residual total sugar,alcohol,total acid and amino acid nitrogen during the primary fermentation and secondary fermentation were tested.
为了给控制黄酒发酵过程中的关键点提供理论依据,通过测定黄酒前发酵过程和后发酵过程中发酵醪总糖、酒精度、总酸和氨基酸态氮等成分的变化,结合黄酒发酵的生物化学机理,对黄酒发酵过程进行分析,认为总糖呈现先逐渐下降后保持稳定的趋势、总酸呈现先上升后下降的趋势、氨基酸态氮含量基本上呈现不断增加之势和酒精度则呈现先迅速升高后小幅波动之势。
3) Chinese rice wine mash
黄酒发酵醪
4) seedless wampee
无核黄皮
1.
[HT3XBS]Effects of different fruit-retaining reagents upon fruiting on Yunan seedless wampee(Clausena lansium Skeels);
不同类型保果剂对郁南无核黄皮的保果试验初报
2.
To probe into the seedless reason of fruit of the Linyuan 1 seedless wampee,the Linyuan 1 seedless wampee is observed at its flower organs, pollen quantity and degree of satiation, and germination, and compared with the seed wampee.
为了探讨林院 1号无核黄皮果实无籽的原因 ,于 1992年～ 2 0 0 0年在广西大学林学院观察林院 1号无核黄皮的花器、花粉数量及饱满程度、花粉萌发情况 ,并和有核黄皮比较 ;采用随机区组试验设计 ,对林院 1号进行自然授粉、去雄不授粉套袋、去雄后用有核黄皮花粉授粉并套袋的授粉试验 ;观察林院 1号的授粉受精过程。
6) rice wine fermentation
黄酒大罐发酵
1.
The fungal community of rice wine fermentation was investigated by using an approach combining fungal isolation with culture media and ribosomal intergenic spacer analysis(RISA) fingerprint of total community DNA with specific primers.
采用分离培养法和基于核糖体RNA基因间隔序列的RISA图谱分析技术,研究了绍兴加饭黄酒大罐发酵过程中醪液内真菌群落的动力学变化及所含真菌群落情况。
补充资料：甘醪
1.美酒，醇酒。
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