桑椹酒

基本解释 (translations)

morat

词组短语

mulberry fruit wine

与桑椹酒相关的网络例句 [注：此内容来源于网络，仅供参考]

Miscellaneous Mulberry to be washed凉干into a big bottle of wine Sheng, sealed bottle after shaking absorbed, 10 to drink in future.

做法将桑椹去杂洗净，凉干，放入盛酒的大瓶内，摇晃匀后密封瓶口，10日后即可饮用。

It was identified that the volatile components of mulberry fruit sparkling wine prepared by College of Enology, Northwest Sci-Tech University of Agriculture and Forestry are mainly composed of alcoholic and ester compounds (accounting for 83.72%). The wine had a pleasant aroma characteristic of typical and rich mulberry fruit.

鉴定西北农林科技大学葡萄酒学院研制开发的桑椹汽酒挥发性成分以醇类和酯类化合物为主（占83.72%），酒中香气比较纯正，有典型、浓郁的桑果果香。

Now the company has capsule, beverage, oral liquid, hygienical wine, Chinese medicine abstraction and vegetable abstraction assembly lines.

项目内容：本项目为改建项目，占地14960平方米，建筑面积5166平方米，拟充分利用阳城当地丰富的桑椹资源和公司原有生产设施，采用先进的生产工艺，制成灌装桑果紫酒。

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。

Take DPPH··ethanol solution as the oxidant system to research on the DPPH··scavenging capacity of the liquid fermented vinegar from north fruits like hawthorn, apple, tangerine, beach jujube, kiwi fruit, pear, mulberry, persimmon, medlar, kernel-apricot etc. and grains like corn, sorghum, millet, wheat, buckwheat, Job"s-tears, purple rice etc. it was found that the scavenging effect on DPPH··of the grain vinegar and fruit vinegar after brewing and sterilization was significantly higher than that of their corresponding vinasse, and With the increase of addition, scavenging rate is gradually increased. To most fruit vinegar and grain vinegar, the scavenging effect on DPPH··are stronger than acetate, and acetic acid has some effective but is not functional, consequently it"s other ingredients that really played scavenging effect in the fermentation of vinegar.

本实验采用DPPH··乙醇溶液为氧化体系，研究北方产山楂、苹果、蜜橘、滩枣、猕猴桃、酥梨、桑椹、水柿、枸杞、仁用杏等数十种果品，以及玉米、高粱、小米、小麦、荞麦、薏米、黑米等数十种粮食作物为原料的液态发酵醋对自由基DPPH··的清除能力，结果发现经过酿造杀菌后的成品果醋及粮食醋对DPPH··的清除作用明显高于其相对应的酒醪；并且随着加入量的增加其清除率也逐渐增高，其中大多数果醋及粮食醋对DPPH··的清除作用均强于醋酸，发现醋酸对DPPH··虽然有一定的清除率但是作用不大，因此说明真正对DPPH··起到清除作用的还是发酵醋中的其他成分。

This paper has a detailed introduction on the nutrition, medical value ,and health protection value of mulberry and mulberry wine,and the processing techniques,technical flow,operation cruces,and quality indica.

对桑椹、桑椹酒的营养成份、药用价值、保健功能，以及桑椹酒的加工技术、工艺流程、操作要点、质量指标等作了较详细介绍。

Roselles dried by different temperature, and stored 0~25weeks under different storage temperature;Ⅱ. roselle anthocyanin model systems (pH1 and pH2) heated at 90℃with different time;Ⅲ.

1洛神葵以不同温度乾燥后，贮存於不同温度下0~25周；(2)pH1及pH2之洛神葵花青素模拟系统於90℃下进行不同时间之加热；(3)不同贮存时间之桑椹酒。