- 更多网络例句与加入苦味相关的网络例句 [注：此内容来源于网络，仅供参考]
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The best use level of type Ⅰ taste-change-agent and type Ⅱ taste-change-agent is 0.5‰ and 0.6‰ respectively. The addition of the agents in liquor blending at proper ratio could eliminate bitter aftertaste, strengthen liquor flavor, reduce or eliminate liquor off-flavor, produce sweet aftertaste, improve liquor mellow degree, reduce water taste in medium- and low-alcoholicity liquor, and make liquor aroma more elegant and natural.
味觉转变剂Ⅰ型最佳用量为0.5‰；Ⅱ型最佳用量为0.6‰，按比例加入后可以消除酒的苦味，对白酒起到明显的呈味作用，可增长后味，减少或消除杂味，出现回甜感，增加白酒的醇和度，减轻中、低度酒的水味，并使白酒香气更加幽雅自然。
- 更多网络解释与加入苦味相关的网络解释 [注：此内容来源于网络，仅供参考]
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bittering：苦味,加入苦味
苦味 bitter taste | 苦味,加入苦味 bittering | 苦卤,盐卤 bittern