查询词典 wine acid

Taking loquat as material, the enzymatic hydrolysis technology was used to improve the juice yield. Using screening superior acetobacter for the fermention of loquat wine and the Loquat vinegar acetification technique with carrier adsorption, the acid-producing rate could reach more than 85%, combinedwith the technique of nonthermal removal bacteria and the technique of rapid artificial vinegar aging, the quantity of Loquat vinegar was improved.

以枇杷为原料，采取酶解技术提高出汁率；以筛选的适宜菌株进行枇杷的酒化及采用固定化高活力醋化，乙酸得率可达85%以上，结合使用非热除菌保藏、快速人工催陈技术，提高枇杷果醋的品质。

At PH 2.0-6.0, the color is red or amaranthine; at PH 7.0, it is blue: at PH above 7.0, it is dark blue.At the iron, it is purple.At the proteid,it is dark purple. it can be used in the coloring of wine, carbonic acid drinks, juice drink, jam and candy.

由于该产品在不同PH值的溶液中呈现的颜色不同，并且耐热、耐光、抗氧化，故被广泛应用于食品、配制酒、碳酸饮料、果汁型饮料、淹渍品、果酱、糖果等的着色。

Many of the foods and drinks that we associate with a modern diet, including wine, many fruits, fruit tea and balsamic vinegar contain acid.

与我们密不可分的现代饮食中的许多食物和饮品，如葡萄酒，许多水果，水果茶和醋都含有酸。

Tea is "Gesang Hua tea", Tingxiang "Banlangen", and "acid" highland barley wine, we must try

茶水是"格桑花茶"，挺像"板蓝根"的；还有"酸酸"的青稞酒，一定要尝尝

Content: Wine, Borage extraction, Grape seed extraction, Citric acid, Citrate, Liquorice, Baicalin extraction , Equisetum extraction, Hops extraction, Pinecone extraction, Citrons lemon extraction, Rosemary extraction.

成 份：红酒，紫草根萃取，葡萄籽萃取，柠檬酸、柠檬酸钠，甘草酸钾，黄苓萃取，木贼植物萃取，啤酒花萃取，松果萃取，柑橘柠檬萃取，迷迭香叶萃取物。

So I gave Gouda another try, this time using a two-year-old chunk (the first one had been aged for three years) and a bright, high acid wine.

所以，我又一次尝试古达干酪，不过这一次用的是两年的奶酪块和明亮的高酸葡萄酒。

Using greengage as the raw material, the juice yield could improve 12% by the enzymatic hydrolysis technology. Using screening superior acetobacter for the fermention of high fruit acid greengage wine and vinegar, and the acetate production was up to 80%, the quantity of greengage vinegar was improvedwith the technique of nonthermal removal bacteria and the technique of rapid artificial vinegar aging.

以适宜成熟青梅为原料，采取酶解技术，提高出汁率12个百分点；以筛选的适宜菌株进行高果酸（4.4%）青梅全汁酒化和醋化，乙酸得率可达80%以上；结合使用非热除菌保藏、快速人工催陈技术，提高青梅果醋的品质。

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.

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 . That taste of a wine which contains excess acid and is at the same time sweet. Sometimes due tko 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。

In these components, 2-methyl-1-propanol, ethyl acetate, 3-methyl-1- propanol, 2,3-butanediol, phenylethyl alcohol, butanedioic acid diethyl ester, ethyl hydrogen succinate, 2-hydroxy-ethyl propanoic acid and 4-hydroxy-benzeneethanol were main aroma components, these volatile componds provided the typical sensory style of wine.

其中，2-甲基-1-丙醇、乙酸乙酯、3-甲基-1-丙醇、2，3-丁二醇、2-羟基丙酸乙酯、苯乙醇、丁二酸二乙酯、乙基-氢化琥珀酸和4-羟基苯甲醇等成分构成了葡萄酒的主体香气，这些主体香气与其他风味成分一起构成葡萄酒的典型风味特征。

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。