查询词典 wine acid

It is the process during which the malic acid of wine changes into lactic acid and carbonic gas under the action of bacteria living in the wine.

苹果酸乳酸发酵是酒中的苹果酸转变成乳酸和二氧化碳的过程。

With more than 1800 employees, 180 million total assets and 250 thousand square meter industrial area, now we have already developed three subsidiaries: Biochemical Company, Cyder Company and Wine Company; the main products including itaconic acid, itaconic anhydride, dimethyl itaconate, L-Threnonine, L-Tartaric Acid, Kojic Acid, Kojic Acid Dipalmitate, Hyaluronic Acid, Phytic Acid, Cider, Mineral water, Apple vinegar and high-grade grain spirits, etc.

我公司生产历史悠久，技术力量雄厚，现有职工1800余人，厂区面积25万平方米，下属生化公司，苹果酒公司，白酒公司，主要产品有衣康酸、衣康酸酐、衣康酸二甲酯、苏氨酸、酒石酸、苹果酒、苹果醋、琅琊台系列白酒等。

Per 1 L grape wine containes 40～220 g glucose and fructose, 0.5～1.5 g pentose, 0.01～0.9 g gumminess and phlegm, 2～7 g tartaric acid, 0.5～0.8 g malic acid, 0.2～0.9 g succinic acid, and 0.1～0.75 citric acid etc.

每1L葡萄酒含葡萄糖和果糖40～220g，戊糖0.5～1.5g，树胶质和粘液汁0.01～0.9g，酒石酸2～7g，苹果酸0.5～0.8g，琥珀酸0.2～0.9g，柠檬酸0.1～0.75g等。

Quality wild grape wine with 11.6％ alcohol content, total acid 8.5g/L, residual sugar 3.6g/L, and steeping material 27.5g/L was produced with full－black wild grape over 90％ the amount of the raw materials and dry white wine, imported wine yeast, sugar, pectase and albumen powder as its auxilliary materials by techniques of fermentation and sprinkle etc.

摘 要：选用90％以上的全黑山葡萄为原料，干白原酒、进口葡萄酒酵母、白砂糖、果胶酶、蛋白粉为辅料，经发酵、淋酒等酿造工艺可生产出11.6度、总酸8.5g/L、残糖3.6g/L、浸出物为27.5g/L的优质山葡萄酒。

Aroma components of Hexylalcohol,Benzeneethanol,Butylalcohol,Pentylalcohol, ethyl acetate, Lactic acid ethylester, Butanedioic acid,diethylester, isopentylacohol acetate, acetic acid hexylester, acetic acid phenethylester, hexanoic acid ethylester, ethyl caprylate, decanoic acid ethylester, octanoic acid, linalool andα-terpineol were identified in former kiwi wine reports.

本试验首次在猕猴桃酒中发现了油酸乙酯，棕榈酸乙酯，9-癸烯酸，肉豆蔻酸乙酯，月桂酸乙酯，香茅醇，法呢醇，异薄荷酮香气物质，目前国内外资料中报道的猕猴桃酒香气物质—己醇，苯乙醇，丁醇，戊醇，乙酸乙酯，乳酸乙酯，琥珀酸二乙酯，乙酸异戊酯，乙酸己酯，乙酸苯乙酯，己酸乙酯，辛酸乙酯，癸酸乙酯，辛酸，芳樟醇，α-松油醇等均在本试验研究中也检测出，并得到证实。

A simple and sensitive method was investigated for simultaneous determination six organic acids in wine (tatartic acid, citric acid, malic acid, formic acid, acetic acid and succinic acid) by single ion-exclusion chromatography with conductometric detection.

用单柱离子排斥色谱法分离结合电导检测同时测定了多种有机酸（酒石酸、柠檬酸、苹果酸、甲酸、乙酸和琥珀酸）。

According to different practices, a series of lychee wines with different taste and style are brewed , such as DANLI Ice Wine, Fresh Wine, Dry White, Whis Strong Wine and Brandy; they contain 17 types of amino acid and diversified minerals which are necessary for human body.

&丹荔 DANLI &荔枝酒采用千年母树品种&仙婆果&荔枝，在太阳出来之前采摘荔枝，并在2小时内送到工厂清洗、杀菌，冷处理后去皮、去核榨汁，依据不同的工艺，酿造出丹荔冰酒、鲜酒、干白、威士烈酒、白兰地等不同口感、不同风格的系列荔枝酒，含有人体所需的17种氨基酸和多种矿物质，既有高雅的品位，又有广东荔枝独特风格及千年荔枝文化内涵。

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.

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。

The serous acid in the production of yellow rice wine has direct effects on the quality of the wine and the technique of rice steeping is of vital importance for the acidity of the serous acid .

黄酒生产中的米浆酸直接影响黄酒的质量，浸米工艺是浆酸值高低的关键，浸米后的浆酸必须控制在0。

Oenococcus oeni,an important microorganism during wine making could convert malic acid into lactic acid,and develop wine flavor and enhance the stability of biology.

通过对预处理剂质量浓度、酶质量浓度、酶解时间、菌龄等影响因素的分析，以及渗透压稳定剂的筛选，对酒酒球菌SD-2a原生质体的制备条件进行了研究。

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。