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- 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。
- 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。
- 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。
- 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。
- The effects of addition quantity of hot water on liquor quality and liquor yie ld during adding materials in the production of Maotai-flavor liquor were studi ed. 对酱香型白酒生产中糙沙时量水加入量对酒质量及产量的影响进行了研究,结果表明,糙沙时量水的加入量对轮次酒的质量和产量有较大影响。
- 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。
- Production liquor tasting referred to the judgment of newly-produced liquor quality by human sensory organ such as visual sense,smell sense,and taste sense. 利用人的感觉器官,即视觉、嗅觉、味觉,鉴别新酒质量的一门技术,简称生产评酒。生产评酒的要领包括眼观其色、鼻闻其香、口尝其味和了解酒的风格;
- Liquor quality change could be delayed based on peptizing properties and dissolve-helping theories and by increasing the association degree of liquor body. 可采用胶溶特性、助溶原理的应用和提高酒体的缔合度措施延缓中低度白酒质量变化。
- The final determination of liquor quality indexes is based upon the integration of organoleptic examination and physiochemical indexes measurement.However, organoleptic examination still looks... 质量特性指标的判定需要感官检验和理化指标的结合,感官检验有待不断总结、提高。
- Through the research on and the systematical summary of the th ree liquor types, the successful manufacturing experience were spread nationally and most liquor quality improved great. 解放初期,国家为迅速巩固和提高名酒质量,组织全国技术力量对茅台酒、汾酒、泸州老窖大曲酒进行总结试点工作。
- The yellow serofluid esterified fluid after the treatment such as precipitation and decoloration etc.was used directly in liquor blending,which could improve liquor quality and increase qual... 将经沉淀、脱色等酯化技术处理后的黄浆水酯化液用来直接勾兑白酒,可提高酒的质量和优质品率,并可大幅度降低生产成本。
- Liquor market is full of intense competition.Accordingly, liquor culture, as a connotation of liquor, its combination with liquor quality has become a selling strongpoint nowadays. 在竞争激烈的白酒市场,文化成为白酒竞争的内涵诉求,质量与文化的结合成为当今白酒的卖点。
- Great performaces have been achieved in improving liquor quality and developing new products through the permeation of Luzhou-flavor liquor and other types of liquors.It deserves further exploration. 浓香型白酒与基它香型融合,对提高产品质量、开发适应市场的新产品,都取得了显著的效果,值得进一步探索。