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- Luzhou-flavor Daqu base liquor 浓香型大曲原酒
- Through the comparison of the microconsituents in liquor of different flavor, it was found that there was great difference in microconstituents in base liquor of different flavor. 通过比较各种酒中的微量成分发现浓香型、清香型和酱香型白酒原酒的微量成分具有较大的差异。
- Under the guidance of this thinking, different measures should be taken to modify different flavor type liquors such as Fen flavor, Luzhou flavor, Mao flavor, Feng flavor, ect. 在该研究思想指导下，对汾香型酒、泸香型酒、茅香型酒、凤香型酒、醇香型酒、脂香型酒等不同香型的酒应采取不同的改造措施。
- Technical Summary of Multiple- layer Pit Mud Fermentation in Improving the Quality of Luzhou- flavor Daqu Liquor 运用多层窖泥发酵提高浓香型曲酒质量的技术总结
- Processing The base liquor was made by the pure gaoliang wine with traditional processing. Its prescriptions are resin dipping, ageing and compounding. 龙血露酒酿制基酒采用传统工艺酿制的纯高粱酒，取适量龙血树树脂浸泡、陈酿、调配制作成植物型露酒。
- Most Luzhou-flavor liquor in Jiangxi province was produced through the blending of Te-type base liquor with Luzhou-flavor base liquor. 江西的浓香型酒大多是在特型基酒的基础上,通过外购典型浓香型基酒进行勾调而成的。
- In the production of low-alcohol Luzhou-flavor liquor, the use of caproic acid bacteria fermenting liquid could effectively improve base liquor quality. 在浓香型低度白酒生产中,利用己酸菌发酵液生产高质量原酒便是一个有效的措施。
- The use of base liquor containing high acid and high esters and rich microconstituents could effectively improve liquor stability and prolong shelf period. 用高酸、高酯白酒及含有丰富微量成分的基酒可提高低度浓香型白酒的稳定性，延长货架期。
- The quality of base liquor, turbidity removal techniques, and blending techniques were important factors influencing the quality of low-alcohol Luzhou-flavor liquor. 摘要对低度浓香型白酒的研究发现，基础酒的质量、除浊工艺、匀调技术是影响其质量的重要因素；
- In practice,fuzzy data were gathered at first,and then base liquor was judged according to fuzzy seasoning rules to determine proper flavor-treating program. 首先采集模糊化的品评数据,采用模糊推理准则对基础酒进行评判,从而确定调味方案。
- Luzhou flavor style liquor 浓香型大曲酒
- flavor Daqu Liquor 浓香型白酒
- Luzhou flavor liquor 浓香型白酒
- The primary results showed that the application of functional strains in new workshop,was useful for improving the quality of base liquor and the typicality of the moutai-flavor liquor,and this... 深入研究了茅台酒的微生物发酵机理,提高了对茅台酒主体香气香味成分的形成过程的认识。
- The domain group of the microbe in air which changed in different seasons,forming causes and adopting measures had been analysed by studying the works of producing Daqu for Luzhou Laojao Liquor. 以泸州老窖曲药生产车间为研究对象，分析了各个季节空气微生物的区系变化、形成原因及采取措施等。
- That's so- call flavor enhancer. 那是一种所谓的加味剂。
- Yellow serofluid is a by-product during Luzhou style liquor production,which contains a large proportion of flavor components such as acid,ester,alcohol,aldehyde. 黄浆水是浓香型曲酒生产过程中产生的副产物,富含酸、酯、醇、醛等酒类所需香味成份。
- I don't like the flavor of onion. 我不喜欢洋葱的味道。
- The runner was retired put out at first base. 跑垒者于第一垒上被刺杀出局。
- It gives our little meals an eastern flavor. 它给我们的便餐增添了一种东方风味。
