1.
The distinctive body, color, and taste of wine.
葡萄酒的特性独特的酒质、酒色和酒味
2.
The finish evokes autumn leaves and mushrooms.
酒质丰饶怡人，酒体平衡，回味持久绵长。
3.
1959 was an excellent vintage.
1959年产的葡萄酒质量好.
4.
Polyphenols in Beers and the Relationship between Polyphenols and Beer;
啤酒中的酚类物质及其与啤酒质量的关系
5.
Liquor produced by wrapped starter had better quality and mellow and full liquor body with enjoyable liquor flavor and aftertaste.
用包包曲酿酒，酒质明显得到提高，其酒体醇厚饱满、曲香好、余味长。
6.
John's always sounding off about the extremely poor quality of the beer at our local pub.
约翰总是抱怨本地酒店的啤酒质量极其低劣。
7.
Influence of Hop Aroma Compounds on Beer Flavor Quality
酒花香味物质对啤酒香气质量的影响
8.
Study on Conditions for the Protoplast Fusion between Saccharomyces Cerevisiae and Oenococcus Oeni
酿酒酵母与酒酒球菌原生质体融合条件的研究
9.
The barman uses a small silver olor=# cc0066> measure for brandy.
酒吧服务员用银质小量器量白兰地酒.
10.
Production of Sesame-flavor Liquor By Yellow Rice Wine Lees
利用黄酒糟生产优质芝麻香酒的研究
11.
Cheap and unpleasant alcoholic drink, esp inferior spirits that can harm the stomach
廉价而难喝的酒（尤指伤胃的劣质烈酒）
12.
Determination and Research of the Content of Major and Trace Elements in Distilled Spirit and Beer;
白酒和啤酒中矿质元素的测定及研究
13.
Researches on the Characteristics of Plasma Membrane H~+-ATPase of Oenococcus Oeni SD-2a
酒酒球菌SD-2a质膜H~+-ATPase特性的研究
14.
Proper Control of Liquor-distilling by Steamer to Improve the Yield & the Quality of Base Liquor
控制上甑馏酒工序 提高基酒产质量
15.
Protoplast preparation of Oenococcus oeni SD-2a
酒酒球菌SD-2a原生质体制备的研究
16.
New type liquor is deployed liquor developed from high quality edible alcohol, and compounded with multiple edible flavoring blending.
新型白酒是用优质食用酒精做基础酒，经调配制成各种香型的白酒。
17.
any alcoholic beverage of inferior quality.
任何质量差的酒精饮料。
18.
New Zealand wine is of high quality.
新西兰的葡萄酒品质高。