1.
The wine is left to mature in oak barrels.
葡萄酒在橡木桶中陈酿。
2.
Study on the Application of Oak Products in Brandy Aging;
橡木制品在白兰地陈酿中的应用研究
3.
Studies on Character and Mechanism of Ageing of Fragrant Pear Brandy;
香梨白兰地的品质及陈酿机理的研究
4.
This rum has been carefully aged for smoothness and good taste.
这种朗姆酒经多年小心存放已成陈酿，醇和可口。
5.
Study on Technology of Wine Aging in Stainless Steel Tank with Innerstaves;
不锈钢罐仿橡木桶葡萄酒陈酿技术应用研究
6.
Change of Polymeric Tannin During Dry Red Grape Wine Aging in Oak Barrel
橡木桶陈酿干红葡萄酒过程中聚合单宁的变化
7.
Most closely associated with France, this aperitif wine is aged 2-3 years in oak casks exposed to the elements to accelerate maturation.
这种开胃酒大多产自法国，在橡木桶中陈酿2-3年，它叫什么名字？
8.
Small batch bourbon aged9 years in deeply charred white oak barrels.
这种限量波本威士忌需要在炭化的白橡木桶中陈酿9年。
9.
This hand-made, small-batch bourbon by at the McLain& Kyne Distillery is aged for15 years in new white, heavily charred oak barrels.
这款限量波本威士忌在碳化的白橡木桶中陈酿15年，它叫什么名字？
10.
Rhum Vieux are aged a minimum of three years in barrels no less than650 liters in capacity.
这种朗姆酒需要在650公升内的木桶中陈酿不少于3年。
11.
The name of this colorless, unaged brandy translates to the“ water of life”?
这种无色的未经陈酿的白兰地被称作“生命之水”，它叫什么名字？
12.
Following the fermentation at a controlled temperature, the wine is aged for six months in American oak barrels and around two years in bottle.
发酵结束后在美国橡木桶中陈酿6个月之后再在瓶中置放2年。
13.
Aging in oak barrels (30% new each year).
人工采摘筛选，在不锈钢容器中发酵，橡木桶中陈酿。
14.
The landlord was sceptical and decided to try to trick the man with five-year Scotch.
店主有些将信将疑，决定用5年陈酿的苏格兰酒来耍耍这个家伙。
15.
Study on the Changing of Mono-Phenol during Grape Ripening and Wine Aging;
葡萄成熟过程与葡萄酒陈酿过程单体酚变化的研究
16.
Separation and Identification of Superior Yeast and Acetobacter Acetic from Vinegar of Persimmon with No Added Microbial Strain and Study of Physico-Chemical Changes in the Course of Aged of Vinegar;
自然发酵柿子果醋优势菌种分离鉴定与陈酿过程理化变化研究
17.
Influence of heat treatment and storage on color of rosy vinegar
保温后熟及陈酿条件与玫瑰醋色泽形成的相关性研究
18.
Reduction of ripening period of Pixian bean chili pastes by coculturing of salt-tolerance Lactobacillus and yeasts
乳酸菌和酵母共培养技术缩短郫县豆瓣酱陈酿期的应用研究