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- 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。
- base liquor quality 原酒质量
- 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;
- 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 conditions of mud pits have important effects on liquor quality in the production of Luzhou-flavour Daqu liquor. 浓香型大曲酒生产中,泥窖的优劣对酒质有重要的影响。
- Besides, it has strong liquefying power and aroma-producing power, which could improve liquor quality all sidedly. 其独特的大曲生产工艺,是馥郁香型风格形成的主要因素之一。
- 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。
- In addition,liquor quality and drinking quantity also playes a role in drunkenness. 此外,与酒质量本身和饮酒量有关。试验表明,酸、酯类有缓解酒“上头”的作用。
- 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。
- High temperature enables harmful ingredients to volatilize during blending, hence healthier the liquor quality. 显然高温接酒酒中的有害物质也就挥发掉了。
- The results showed that liquor stored in open-air pottery demijohn could shorten aging time and improve liquor quality. 结果证明,采用露天贮存白酒,可以缩短老熟时间,提高白酒质量。
- The importance of attached mud cellar quality to the liquor quality in the Luzhou-flavor liquor making is reviewed. 摘要论述了浓香型大曲白酒生产以依附的泥窖质量对酒质质量影响的重要性。
- The storage of basic liquor is an important procedure in distilleries that has close correlations with liquor quality. 基酒贮存是酒厂的一个重要工序,直接关系到酒质的好坏。
- 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。
- 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。
- 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。
- Liquor quality is mainly judged by physiochemical measure and sensory judgement,which could not be substituted by any other instruments. 通过训练,可改善和增强感官品评的能力,进而提高对白酒的品评和判断的能力。
- The addition amount of 0.01%~0.035% can reduce the rough spicy taste, cover the intermixed taste, purify the liquor quality, balance and regulate the fra grance. 添加量在0.;01%25~0
- Main from the fascination express,consumption present condition and curren of Chinese liquor.talk about the comprehend and taste of request of liquor quality. 主要从白酒魅力表现、白酒当前的消费现状和趋势、消费者对白酒质量的要求等方面谈了对中国白酒消费的认识和体会的。
- Overlong fermentation period resulted in the pit mud dry, pale colour and lustre, coarse, and bad strength of the fermenting grains which could influence the liquor quality. 发酵周期过长可引起窖泥发干,糟醅的色泽暗、发黄、显糙、不柔熟、骨力差等现象,影响酒的产质。