查询词典 wine acid

Huang Shui contains rich alcohol, aldehyde, acid and ester not only kind material, still contain rich organic acid, amylaceous, reduced sugar, yeast to wait for nutrient material from dissolve content, contain a large number of classics the brew of long-term domestication is microbial reach unripe sweet before remaining part of wine of form substance; also is contained a few available material.

黄水不仅含有丰富的醇、醛、酸和酯类物质，还含有丰富的有机酸、淀粉、还原糖、酵母自溶物等营养物质，含有大量经长期驯化的酿造微生物及生香的前体物质；酒尾也含有一些可利用的物质。

In present study, a liquid-liquid extraction method was employed to extract the volatile components in mulberry fruit sparkling wine. The analysis with gas chromatography-mass spectrometry detected 69 peaks, among which 63 volatile components were identified. The first 9 volatile components with high relative content were benzyl alcohol, 2-methyl-1-butanol, mono-(2-ethylhexyl)-1, 2-benzene dicarboxylic acid, 3-methyl-1-butanol, toluene, acrylic acid butyl ester, 1H-indole-3-ethanol, isodecyl octyl phthalate and decyl octyl phthalate.

采用液－液萃取法提取桑椹汽酒中的挥发性成分，经气相色谱－质谱联机分析，共检测出69个峰，鉴定出63种挥发性化合物，其相对含量排在前9位的挥发性化合物分别是苯乙醇、2-甲基－1-丁醇、1，2-苯二酸单（2-乙基）己酯、3-甲基－1-丁醇、甲苯、丙烯酸丁酯、1H-吲哚－3-乙醇、邻苯二甲酸异癸基辛基二酯、邻苯二甲酸癸基辛基二酯。

The result showed due to yeast fermentation process there were many new aroma components in jujube wine which were different from the juice: Isoamyl alcohol, Phenylethyl alcohol, Benzyl alcohol and so on; jujube juice hexadecanoic acid and other senior fatty acid composition obviously degradated; Alcohols and esters composition were sharply upward.

反映出发酵过程由于酵母的繁殖代谢产生了很多新成分，如异戊醇，丁酸乙酯，辛酸乙酯等；枣汁中十六酸等高级脂肪酸成分明显降解，苯乙醇，2，3-丁二醇，己二酸(2-甲基)丁酯，己二酸二异丙酯等醇类和酯类成分呈急剧上升的趋势。

The main compositions in Shaoxing yellow rice wine include ethanol, ester, aldehyde, acid, alkone, carbohydrate, protein, monose, polyose, peptide, amino acid, polyphenol, Vitamin B, and inorganic elements etc.

绍兴酒的主要成分有醇、酯、醛、酸、酮、碳水化合物、蛋白质、单糖、多糖、肽、氨基酸、多酚以及含量丰富的B族维生素、无机元素等10多个类别几百种。色泽、透明度、澄清状况及有无沉淀物是对她的综合评定。

During this fermentation, malic acid is converted into lactic acid, changing the texture of the wine from crisp and light to a creamier, buttery feel.

在此发酵中，果酸转化成乳酸，将清爽澄清的葡萄酒转变成乳脂状的黄油般的感觉。

The strawberry fermented wine was made from strawberry material,by means of strawberry pulped,juice separated and fermented.Its alcohol degree is 7％～15％,total acid is 0.45～0.75g/100ml, and sugar is 5～13g/100ml.The residual juice was fermented,distilled and aged to make into strawberry brandy.Its alcohol degree is 38％～40％,total acid is 0.2～0.4g/100ml and the total ester is 0.075～0.085g/100ml.

摘 要：草莓发酵酒是以草莓为原料，经打浆、分离汁液，将汁液经发酵、陈酿制得的酒度为7％～15％，总酸为0.45～0.75g/100ml，含糖量为5～13g/100ml的草莓汁酒；把离汁后所剩的浆经发酵、蒸馏、陈酿制得酒度为38％～40％，总酸为0.2～0.4g/100ml，总酯为0.075～0.085g/100ml的草莓白兰地。

But, he added, a little bit of acid, like a high acid wine or lemon juice, will do wonders in smoothing out intractable curds.

不过，他补充说，一点点酸，比如高酸葡萄酒或柠檬汁，对于融化这些难处理的奶酪块有奇效。

Sour-sweet, sweet-sour.The taste of a wine which contains excess acid and is at the same time sweet. Sometimes due to the presence of mannitol and lactic acid formed by bacteria.

酸甜的、甜酸的：当甜葡萄酒中含有过量酸时的口感，有时是由於葡萄酒中存在甘露醇和由细菌产生的乳酸。

Sour-sweet, sweet-sour: The taste of a wine which contains excess acid and is at the same time sweet. Sometimes due to the presence of mannitol and lactic acid formed by bacteria.

酸甜的，甜酸的：当甜葡萄酒中含有过量酸时的口感，有时是由于葡萄酒中存在甘露醇和由细菌产生的乳酸。

Sour-sweet, sweet-sour . The taste of a wine which contains excess acid and is at the same time sweet. Sometimes due to the presence of mannitol and lactic acid formed by bacteria.

点落酸甜的、甜酸的：当甜葡萄酒中含有过量酸时的口感，有时是由于葡萄酒中存在甘露醇和由细菌产生的乳酸。

The split between the two groups can hardly be papered over.

这两个团体间的分歧难以掩饰。

This approach not only encourages a greater number of responses, but minimizes the likelihood of stale groupthink.

这种做法不仅鼓励了更多的反应，而且减少跟风的可能性。