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grape sugar相关的网络例句

查询词典 grape sugar

与 grape sugar 相关的网络例句 [注:此内容来源于网络,仅供参考]

To make wine,如: the sugar in the grape juice has to be converted into alcohol.

葡萄汁里的糖分必须转化成酒。

Because of raisin production requires several conditions: First, the amount of sugar to grape must meet the requirements, but this requirement only in Xinjiang grapes under natural conditions temperature, sunshine, soil, etc.

由于葡萄干生产需要几个条件:第一,糖量葡萄必须符合要求,但只有在新疆葡萄在自然条件下,可以要求。

Red Globe grape ; Fruit bagging ; Sugar content ; Invertase activities

红地球葡萄;果实套袋;糖含量;转化酶活性

The nutrient substances of grape wine include sugar, protein, pectin, organic acids, varieties of alcohols, mineral materials, multiple vitamins etc.

葡萄酒的营养成分包括糖类、蛋白质、果胶、有机酸、各种醇类、矿物质、多种维生素等。

Grape ; Delayed harvest ; Sugar ; Sucrose metabolizing enzymes

葡萄;延迟采收;糖;蔗糖代谢相关酶

After grape gathering the sugar is not converted to alcohol under the yeas's action because the blend that is made with cognac inhibits the yeasts.

糖保持自然,这是约145克/升的皮诺最少。因此向法国规例,皮诺甜酒只能产于干邑地区的夏德朗省。

The results showed that flash distillation could effectively concentrate grape, and sugar content, acid content, total phenol content, polysaccharide content and chromaticity in claret by flash distillation increased markedly but color tone remained at a comparatively low level.

结果表明,闪蒸处理可以有效浓缩葡萄原料,闪蒸处理后的葡萄酒含糖量、含酸量、总酚含量、多糖含量和色度等均有显著提高,色调则保持在一个较低的水平。

And as well as adding verjuice or the grapestone, they sometimes added other sweeteners, sometimes sugar, sometimes mosto cotto in Italy, which is reduced grape must very very sweet and to balance the acidity.

在意大利,人们会在食物中加入酸葡萄汁或葡萄子,有时候就加入其它风味辅料,有时加糖,有时还会加入迪莫斯托库托。在这里,人们会减少葡萄汁的甜度,以此平衡酸度。

The effects of four different sugar addition methods on the quality of pinot gris grape wine were investigated.

对4种调整糖度方法对葡萄酒质量的影响进行了比较,采用的葡萄品种为灰比诺,可溶性固形物为19.5oBrix,通过不同的调整糖度措施使可溶性固形物提高2.5oBrix,达到22oBrix。

Result show that brew grape key fruit development period is from the first ten days of June to the first ten days of August and key sugar accumulation period is August.

结果表明:沙地酿造葡萄果实生长关键期在7月上旬到8月上旬,含糖量累积关键期为8月份。影响葡萄含糖量的气象因子主要有积温、阶段温度日较差累积值和相对湿度。

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