查询词典 wine acid

A method for the determination of the total amount of ursolic acid and oleanolic acid in Cornus officinalis and its steeping wine was developed.

建立了测定山茱萸及其浸泡酒中熊果酸和齐墩果酸总量的方法。

The effects of malic acid-lactic acid fermentation on the contents and the proportion of main volatile components in grape wine were studied.

研究MLF对赤霞珠葡萄酒中主要挥发性成分的含量和比例的影响。

When the malic acid breaks downs into lactic acid and carbon dioxide, it adds a new buttery flavor to the wine.

当苹果酸休息，跌成乳酸和二氧化碳，它增加了一个新的黄油味，以酒。

The results were using fermentation of malic acid——alcohol, adding 10% schizogony yeast No.1 before wine yeast, could reduce 3.61g/l and 49.1% at the average acidity and degrading acid rate of Anli pear juice.

安梨酒的降酸试验中，在工艺调配降酸、化学法降酸和生物法降酸三种方法比较的基础上，认为生物降酸法比较适合。

Cream of Tartar is tartaric acid and is a fine white crystalline acid salt which is a by-product of the wine-making industry.

霜的鞑是酒石酸和是一个很好的白色结晶性酸式盐是一种副产品的酿酒业。

The methanol contents of carambola wine fermented from fresh and frozen carambola juice were 33 and 74 ppm respectively. The alcohol content, soluble solid, specificity gravity, pH and titrable acid are almost the same during the fermentation of carambola juice and puree, the methanol content of the must would increase as the fermentation progressing. The methanol content of the wine fermented from carambola juice and carambola puree were 74 and 256 ppm respectively, so the separation of the pulp from carambola puree can decrease the methanol content efficiently in carambola winemaking.

新鲜及冷冻杨桃汁经发酵后，甲醇含量分别为33及74 ppm，杨桃汁与杨桃泥在发酵期间其酒精度、可溶性固形物、比重、pH、可滴定酸的变化情形相似，而甲醇则随著发酵时间增加而增加，杨桃汁及杨桃泥所酿造之杨桃酒其甲醇量分别为74 及256 ppm，结果显示杨桃发酵前汁渣分离将可有效降低杨桃酿造酒中甲醇含量。

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。

The alcohol gives the wine a creamy mouth-feel while the acid keeps the wine in balance.

酒精成分令此酒有著脂般的质感，精致的果酸令其酒体颇为平衡。

The alcohol gives the wine a creamy mouth-feel while the acid keeps the wine in balance.

酒精成分令此酒有着脂般的质感，精致的果酸令其酒体颇为平衡。

Grape seeds are rich in nutrients,"polyphenols", its anti-aging ability is 50 times more vitamin E, vitamin C 25 times, while the low concentration of acid in red wine have anti-wrinkle cleansing effect, so red wine The skin beauty effect not only limited to the face.

葡萄籽富含的营养物质&多酚&，其抗衰老的能力是维生素E 的50倍，是维生素C的25倍，而红酒中低浓度的果酸还有抗皱洁肤的作用，因此红酒的美肤功效绝不仅仅局限在脸部。

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。