果酒

基本解释 (translations)

wine  ·  ratafee  ·  wined  ·  wines  ·  wining  ·  ratafias

词组短语

fruit wine

与果酒相关的网络例句 [注：此内容来源于网络，仅供参考]

Otherwise, it is shown that there was no difference in alcoholicity, pH and total acidity of resultant young wine between ICF and FCF, but lower residual sugar and higher clarity degree could be obtained in the young wine of ICF.

另外，结果还表明，固定化发酵的杨梅果酒在酒精度、pH值以及总酸方面同游离发酵没有显著差别，但可获得比游离发酵更低的果酒残糖和更高的果酒澄清度。

TN91# strain fermentation could increase fermentation speed and improve wine quality and wine alcoholicity by TN91# strain fermentation was as high as 12.8 %, 14.3 % higher than that by parent strain fermentation.

TN91#菌株在发酵周期内酒精度为12.8 %vol，比出发菌株提高了14.3 %，且该菌株在起酵速度及增加果酒品质方面都有提高。

So the ICF model is more available for red bayberry dry wine making.

因此，这种固定化发酵方式更适用于杨梅干红果酒的生产。

First we describe Region and Winery individuals, and then we define our first wine, a Cabernet Sauvignon.

首先，我们描述区域和果酒厂个体，然后我们定义第一个果酒Cabernet Sauvignon。

A total of 113 volatiles were detected in seven fruit wines, and 80 volatile compounds were identified by GC-MS. There were 49, 40, 49 and 51 kinds of volatile compounds identified in cider wine, lichee wine, pawpaw wine, and mulberry wine, respectively.

在4种果酒中共检测出113种挥发性成分，鉴定出80种，在苹果酒中49种，荔枝酒、木瓜酒和桑椹酒中分别检测出40种、49种、51种化合物。

Asparagus＆ Jujube Honey Wine is developed with asparagus, fresh jujube and honey as its essentials and fruit wine yeast as its fermentation bacterial species according to the following procedures: Steaming of jujube, water addition ratio 1∶3～4, temperature 80～90℃, 30min; Preparation of asparagus juice, addition quantity of the composite enzyme of pectase and cellulase is 20～30u/ml, 90min; Addition quantity of fruit wine dry yeast 0.1％～0.2％ of materials input.

摘 要：以芦笋、新鲜红枣和蜂蜜为原料，果酒酵母为发酵菌种研制生产芦笋枣蜜酒。红枣蒸煮：加水比1∶3～4，温度80～90℃，30min；芦笋汁制备：果胶酶、纤维素酶的复合酶添加量20～30u/ml，时间90min；果酒干酵母添加量为投料量的0.1％～0.2％。

Alcohol is also high in calories, but beer and wine contain some of the B vitamins 2 and wine is a good source of iron, so even a teetotaler ⑥（a person who never drinks alcohol）滴酒不沾的人could not describe all alcohol as useless, nutritionally speaking.

酒含大片也很高，但啤酒和果酒含有一些B 族维生素，而果酒富含铁质。因而从营养角度说，甚至滴酒不沾的人也不能把酒都说成是毫无益处的东西。大卡测量我们吃食物所得到的能量，而糖和酒有时被说成是单位能量高的物质。

Using mulberry and honey as materials and adopting microbiologic fermentation technique to produce wine can combine the two materials' nutritive value and healthy function, accord with "green food" as well as "functional food "consumption trend, enrich the species of wine market and has important theoretical and practical values.

以桑椹和蜂蜜为原料，应用微生物发酵技术研制开发的复合型果酒，融桑椹和蜂蜜两者的营养价值和保健功能为一体，符合了当今&绿色食品&、&功能食品&的消费潮流，丰富了市场上果酒产品的种类，具有重要的理论和实用价值。

Orthogonal designing experiment was carried out to study the effect of pretreatment technology on longan wine brewing, and the selection of longan wine yeast strain, the factors affecting content of volatile acid, the brewing technology was optimized.

研究了龙眼果酒酿造中前处理方式对果酒发酵的影响，进行了不同发酵菌株的筛选，并以正交试验研究影响龙眼果酒挥发酸含量的因素，进行了工艺优化。

In the single factor experiment ,the authors tested the inoculation, the temperature, the Bx and the fermentation time towards the wine ferment peculiarity's affect and the optimum fermenting technical condition were determined .

以皇冠梨为原料，分别对接种量、发酵温度、糖度及发酵时间等四个因素对皇冠梨果酒发酵特性的影响作了试验研究。然后采用L9（34）正交组合试验设计，确定出了皇冠梨果酒发酵工艺条件。

与果酒相关的网络解释 [注：此内容来源于网络，仅供参考]

applejack：苹果酒,苹果白兰地

appleinsyrup糖末苹果 | applejack苹果酒,苹果白兰地 | applejamomelette苹果蛋卷

cider：苹果酒

每两个半分钟拿出来搅拌一......111UI93120圣诞美食:苹果酒(CIDER)配料:1升苹果酒,2根桂皮枝,1-2杯褐色的糖(我也不知道是什么)(根据个人喜好).制作方法:将苹果酒倒进一个大壶(最好不是金属的)里在炉上加热,加入褐色的糖搅拌......

cyder：苹果酒, 苹果汁

cycloversion desulfurization | 固定床矾土催化脱硫法 | cyder | 苹果酒, 苹果汁 | Cydonia | 为Canea之古名

cyder,cider：苹果酒,苹果汁

环丝胺酸 cycloserine | 苹果酒,苹果汁 cyder,cider | 圆筒,钢瓶,汽缸 cylinder

cider,cyder：苹果酒,苹果汁

"苹果醋","cider vinegar" | "苹果酒,苹果汁","cider,cyder" | "鱼肉中毒","ciguatera poisoning"

Fruit cocktail：水果酒

44皇家基爾Kir Royal | 45水果酒Fruit Cocktail | 45椰林風情Malibu Orange

Vinification：水果酒酿制

酿酒用葡萄 vinifera | 水果酒酿制 vinification | 水果酒酿造装置 vinificator

vinificator：水果酒酿造装置

水果酒酿制 vinification | 水果酒酿造装置 vinificator | 葡萄酒 vino

apple wine：苹果酒, 发泡苹果酒

appetizer wine开胃葡萄酒 | apple wine 苹果酒, 发泡苹果酒 | aromatized wine 加香葡萄酒

hard cider：苹果酒

据有关资料介绍,美国1997年干型苹果酒(hard Cider)的消费有370万加仑,到2000年底的苹果酒消费可以达到1100万加仑 苹果酒是世界第二大果酒,产量仅次于葡萄酒,苹果内主要含果糖,苹果酒酒精含量低,只有2%-8%,有甜味,果味浓,适口性强.