您要查找的是不是：
- By the amount of residual sugar: dry, off-dry, sweet, and fruity. 干型葡萄酒、半干型葡萄酒、甜型葡萄酒、半甜型葡萄酒。
- Finishes crisply without any cloying residual sugar. 回味佳，并无讨厌的糖分影响。
- Melty residual sugar is very well integrated in the lively acidity. 酸味与凝缩的天然甜味组合匀和完美。明显的苹果成熟果味,清香扑鼻,香甜可口。
- I'm gonna shake that very vigorously over ice, so that any remaining residual sugar is diluted... 我会在冰上非常剧烈地摇动，稀释残余的糖分...
- The residual sugar contents containing in HBS lignin were tested by colorimetric analysis of DNS (3,5 -dinitrosalicyclic acid) and direct titration. 采用DNS(3,5-二硝基水杨酸)比色法与直接滴定法测定高沸醇木质素中残留糖分的含量。
- Dry: Tasting term used to indicate an absence of detectable sweetness. Many wines contain a little residual sugar, while still tasting dry. 干的：品尝术语，用来指酒中没有明显的的甜味。很多葡萄酒含有少量残余糖分，但尝起来仍然是干的。
- It is no longer considered a “wine” (as its alcohol level is never above 4 to 5%).The minimum level of residual sugar is 450 g/l. 它已不是传统概念上的“葡萄酒”（因为它的酒精度不超过4-5%25），而残糖含量至少是450克/升。
- Sweet: Tasting term used to indicate a wine with a significant level of residual sugar, or possibly a dry wine with rich, ripe fruit giving an impression of sweetness. 甜味：品尝术语，用来指葡萄酒有着明显的残余糖分含量，又或者可能指一款给人甜美印象的，带有丰富成熟果香的干葡萄酒。
- Bouquet: Beguiling aromas of unipe fruit and flowers balance perfectly. Taste: The acidity and the residual sugar integrate well to caress the palate gently. leaving an after-taste of the Prosecco. 特色：香气:极其均衡的水果香和花香。口感:在口中可以感受到酸味和残留的糖分的完美结合，余味有普劳塞考葡萄的味道。
- Bouquet:Beguiling aromas of unipe fruit and flowers balance perfectly.Taste:The acidity and the residual sugar integrate well to caress the palate gently.leaving an after-taste of the Prosecco. 特色：香气:极其均衡的水果香和花香。口感:在口中可以感受到酸味和残留的糖分的完美结合，余味有普劳塞考葡萄的味道。
- Clarified effect of cider which is dealt by chitinous, glutin and egg white is studied in this paper.We mensuratedabsorbency, luminousness, alcohol content, acidity and residual sugar. 利用壳聚糖、明胶、蛋清液三种澄清剂对苹果发酵原酒进行初步的澄清实验,并对处理后苹果酒的吸光光度值、透光率、酒度、酸度和残还原糖量进行了测定,比较了其澄清效果。
- residual sugar solution of production 加工废弃液
- The sugar concentration in fermentation liquor was measured by the DNS method. The reducing sugar was about 2 g L-1, but residual sugars were different owing to different raw materials (from 5 g L-1 to 20 g L-1). 发酵液用DNS法测定;还原糖约2gL-1;残总糖因原料种类不同;其值有所差异(5~20gL-1).
- Do you take milk and sugar in your tea? 你的茶里要加牛奶和糖吗？
- An ounce of sugar has about 100 calories. 一盎司的糖含约100大卡的热量。
- He has shaken down the sugar in the bag. 他已把袋里的糖摇结实了。
- The second batch of sugar is better than the first. 第二批制成的糖比第一批好。
- Analysis of the Residual Sugar Containing in HBS Lignin 高沸醇木质素残留糖分的分析
- How many calories can an ounce of sugar supply? 一盎司糖可以供给多少卡热量？
- Sugar and starch are broken down in the stomach. 糖和淀粉在胃里被分解。
