查询词典 wine acid

Grapes are one of the few fruits to contain tartaric acid, the major wine acid and the most important source of acidity in wine.

葡萄是少数含有酒石酸的水果的一种，（酒石酸是酒中主要的酸性物质，同时也是酒的酸度的最重要来源）。

The results indicated that the total quantity of volatile components in grape wine after MLF had increased and there were evident difference in the contents and proportion of isoamyl alcohol, 2-ethyl hydracrylic acid, ethyl succinate, and acetic acid in the two kinds of grape wine treated or not treated by MLF. Besides, lactic acid and ethyl lactate, which could not be accurately identified in grape wine not treated by MLF, could be easily separated and identified in grape wine treated by MLF like other main components.

结果表明，MLF葡萄酒较未经MLF的葡萄酒中挥发性成分的总量有所提高；异戊醇、2-羟基丙酸乙酯、琥珀酸乙酯和醋酸在两工艺的葡萄酒中的含量和比例存在明显差异；乳酸、乳酸乙酯和两种未能准确鉴定的物质只在MLF葡萄酒中作为主要成分被分离检测到。

When deacidification with resins,the flow rate is an important effect factor. The slower the flow rate, the higher the volume of kiwi wine obtained, three weakly basic anion exchange resins, for the absorption order of the main organic acid of kiwi wine , citric acid is first, malic acid is the second, the last one is quinic acid.

流速是影响离子交换树脂降酸的重要因素，较小的流速可使猕猴桃酒获得较大的处理量，树脂对主要有机酸的吸附顺序首先是柠檬酸，其次是苹果酸，最后才是奎尼酸。

The results showed that different topping frequency (at intervals of 15 d, 30 d, 60 d, 90 d) had no evident influence on total wine loss, volatile acid content, T-SO2,F-SO2, wine colour, and wine pH values. Under constant temperature and humidity conditions, total wine loss was closely correlated with the using degree of Chinese barrel and the storage time in Chinese barrel. Volatile acid content slightly rose along with wine storage time. The content of SO2 dropped rapidly during 15 d after wine filling, but dropped tardily ever since. Wine colority rose remarkably during 15 d after wine filling, but climbed tardily ever since. Wine colority change was unstable, it changed wavily and depressed on the whole. In conclusion, it was recommended that the best topping interval was 90 d.

结果表明，橡木桶15 d、30 d、60 d、90 d添桶间隔对红葡萄酒的酒液损失总量、挥发酸含量、T-SO2、F-SO2、颜色、pH值无显著影响；在恒温恒湿的条件下，红葡萄酒的酒液损失总量与橡木桶的新旧程度、桶贮时间密切相关；随桶贮时间延长，葡萄酒中挥发酸略有上升；葡萄酒入桶后15 d内SO2含量急剧下降，以后则缓慢下降；葡萄酒入桶后15 d内色度显著上升，但随后变化平缓，总的趋势是随桶贮时间延长色度缓慢上升；葡萄酒的色调变化不稳定，呈波浪式变化，总的趋势是降低；建议中国橡木桶桶贮红葡萄酒的添桶间隔为90 d。

It showed that the yeast KD had higher fermentation capacity, gentle fermentation speed, and the produced kiwi fruit wine was clear and transparent with light yellow color and typical kiwi fruit aroma and wine-alcohol bouquet. Furthermore, the produced kiwi fruit wine had high alcohol content to 10.5 %vol, high vitamin C content to 0.94 g/L and low content of reducing sugar, total acid and volatility acid. 48 aroma substances in total were identified including esters (19 kinds, 34.65 %), higher alcohols(5 kinds,15.38 %), fatty acids(6 kinds,13.30 %), and micro-content of alkyls, aldehydes and ketones, which accounted for 97.33 % of total peak area. Such yeast was suitable for kiwi fruit wine brewing. Tran. by YUE Yang

结果表明，酵母KD的单位酵母发酵力较高，发酵速度平缓，所酿猕猴桃酒澄清、透明，色泽浅黄，酒体醇和爽口，具有猕猴桃果香和纯正的酒香，典型性强；酒度达10.5 %vol，Vc含量为0.94 g/L，残糖、总酸和挥发酸含量均较低；共鉴定出48种香气物质，占总峰面积的97.33 %，其中，酯类物质达19种，相对含量为34.65 %，高级醇(5种，15.38 %)和脂肪酸（6种，13.30 %）含量少，烷烃类和醛酮类等香气物质种类丰富，酒体协调、饱满，是1株适宜猕猴桃酒酿造的优良酵母。

Factory production of ceramic wine altar - the altar of kimchi, using high quality pure natural mineral production, non-metal material and chemical substances, non-toxic, no side effects, with acid, non-Baptist non-leakage characteristics, the density of small altar wine and breathable good thermal insulation performance is good, the longer the wine storage, wine quality, the better, thus Gujing Gong wine, Wuliangye Group, Maotai Group, etc. using the product; my plant to the quality of life of enterprises, credit for the purpose of the first, please various merchants to visit and negotiate business, to work together!

本厂生产的陶瓷酒坛-泡菜坛，采用优质纯天然矿生产制作，不含金属物质和化学物质，无毒、无副作用，具有耐酸碱，不浸不漏的特点，酒坛密度小且透气好、保温性能好、储酒时间越长、酒质越好，因而古井贡酒、五粮液集团、茅台集团等均采用该产品；我厂以质量为企业的生命，信誉第一为宗旨，敬请各商家前来参观考察和洽谈业务，共同携手合作！

Strawberry pomaces are the byproducts of brewing strawberry wine. In our previous study, a ellagic acid recovery process from the strawberry pomaces had well been established.

草莓粕是在榨草莓汁以酿制草莓酒时产生的副产物，先前已建立由草莓粕中回收鞣花酸(ellagic acid， EA)的方法。

In red wine fermentation process, lactic acid fermentation is usually carried out as vice fermentation is the use of lactic acid in sour wine malic acid into a more supple and stable lactic acid, and then into the aging stage.

在红葡萄酒的酿造过程中，通常会进行称为乳酸发酵的副发酵，是利用乳酸菌把酒中酸涩的苹果酸转变成较柔顺、稳定的乳酸，然后就进入陈酿阶段。

Bull; English wine WINE: Wine is the juice of fresh grapes through fermentation by brewing, and its basic ingredients are tannins, alcohol, sugar, wine acid.

bull；葡萄酒英文WINE：葡萄酒是用新鲜葡萄的果汁，经过发酵酿制而成，它的基本成分有单宁、酒精、糖份、酒酸等。

Comparing with the total fermented wine amino acid content reported in the literature, amino acid content in the crested ibis black rice wine was 5 times of beer, 5.4 times of red wine, 1.35 times of yellow rice wine, 2.18 times of sake, and 2.8 times of catalyzed-crock rice wine, the essential, semi-essential and taste amino acid contents were also the highest.

与文献中报道的发酵酒氨基酸总量相比是啤酒的5倍、红葡萄酒的5.4倍、黄酒的1.35倍、清酒2.18倍、沉缸酒的2.8倍，此外必需和半必需氨基酸的含量、味觉氨基酸含量与之比较也均为最高。

This one mode pays close attention to network credence foundation of the businessman very much.

这一模式非常关注商人的网络信用基础。

Cell morphology of bacterial ghost of Pasteurella multocida was observed by scanning electron microscopy and inactivation ratio was estimated by CFU analysi.

扫描电镜观察多杀性巴氏杆菌细菌幽灵和菌落形成单位评价遗传灭活率。