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- Sesame-flavor is one of liquor flavor types and an important innovative liquor flavor type after the foundation of PRC. 摘要芝麻香型白酒是目前确认的十二大香型白酒之一，属建国后的重要创新香型。
- Distiller's yeast microbial groups system was an im-portant factor for the formation of liquor flavor types. 酒曲微生物区系是构成白酒香型的一个重要因素。浓香型酒为中温制曲,酱香型酒为高温制曲。
- With rapid social development and upgrade of living standards, consumers had new requirements on liquor alcohol content, drinking, consumption market, liquor product selection and liquor flavor types. 随着生活水平的提高，消费者对白酒酒度、香型、饮酒、消费市场、消费理性、产品的选择和评价标准均发生了新的变化。
- The formation, technical characteristics, flavoring compositions properties, and individual styles of the ten liquor flavor types in China were reviewed in this paper. 摘要总结分析了当前中国十大香型白酒的产生、工艺特点、香味成分特征及风味个性；
- Liquor of each flavor type had its individual nm gram. 清香型酒中能见到少量的不规则的多边形。
- liquor flavor type 白酒香型
- Liquor produced by wrapped starter had better quality and mellow and full liquor body with enjoyable liquor flavor and aftertaste. 用包包曲酿酒，酒质明显得到提高，其酒体醇厚饱满、曲香好、余味长。
- Monascus esterifying enzyme plays important roles in the formation of liquor flavor. 摘要红曲霉产生的酯化酶在酒的风味物质产生中发挥了重要作用。
- In order to make good quality of sesame flavor style liquor, the contribution of protein materials to liquor flavor must be recognized. 摘要生产优质的芝麻香型白酒，要充分重视含蛋白质原料时白酒香味的贡献；
- Acids as the important compositions for liquor flavor and the predecessors of relative esters were produced through mutual actions among microbes during liquor fermentation. 酸是白酒发酵过程许多微生物共同作用的产物,是赋予酒体香气的重要成分,是生成对应酯类的前驱物质。
- 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。
- The key principles in production liquor tasting covered observing liquor color, smelling liquor flavor, tasting liquor taste, and understanding liquor styles. 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；
- The typical characteristics of Xifeng-flavour liquor are as elegant liquor flavor, enjoyable liquor taste, harmonious liquor body and long liquor aftertaste. 摘要西凤酒的典型特征为“醇香典雅、甘润挺爽、诸味谐调、味净悠长”。
- The liquid could be used in New type liquor flavoring with its use level as about 3/10, 000, which could evidently increase pit flavor in liquor and improve liquor smell flavor and strengthen liquor harmony. 将黄水调味液用于新型白酒的勾调，用量为3/万左右，可改善闻香，增加窖香，增强新型白酒自然协调感，效果明显。
- Yellow water is a by-product during the production of a highly flavor type Daqu liquor.It is rich in aromatic substances, such as acid, ester, ethanol, aldehydes, and many beneficial microbes. 黄水是浓香型大曲酒发酵过程中的副产物,含有丰富的酸、酯、醇、醛等香味物质,还含有较多的有益微生物;
- Those substances presented the characteristics such as low threshold value, sensitive under low temperature, and low variance, which caused the complexity of Luzhou-flavor liquor flavor and the great difference by tongue tasting. 苦味物质表现出阈值较低、在低温下较敏感、可变性小、可使浓香型酒风味复杂、舌各部位对苦味的敏感程度差异较大等特徵。
- The reduce of esters,the increase of acids,and the imbalance of the ratio of esters and acids are the main reasons for washy liquor taste and unpleasant liquor flavor after a period of storage. 酯类物质减少,酸类物质增加,酸酯比例失衡,是低度白酒贮存后口味淡薄、出现不愉快气味的主要原因。影响低度白酒水解的因素有:酒体溶解氧、酒体总酸含量、温度、光线、酒体乙醇分子与水分子的缔合度等。
- The research on olfactory threshold of liquor flavoring substances would provide scientific evidence for the study of liquor flavoring substan... 白酒香味阈值的研究将为白酒香味成分的研究和白酒工业的发展提供基础科学依据。
- In a printer, the removable type element. 印刷机上可拆卸的打印部件。
