查询词典 wine acid

Because, like chocolate and cheese and red wine contains tyramine, which is an active acid, it is also one of the main cause headaches.

因为，像巧克力和奶酪和红酒中含有酪胺，这是一个积极的酸，它也是头痛的主要原因之一。

Whatever taste sensations a wine imparts, the key to its quality is balance, the harmony of all its elements -- fruit, acid, tannin, alcohol, wood, etc.

不管酒中的味觉成分是什么样子的，最关键是要平衡，它所有元素的和谐--果子、酸、丹宁酸、酒精、木头等等。

Acetobacter and Gluconobacter can be allowed to oxidize the ethanol to acetic acid and form a wine vinegar .

醋酸杆菌和葡萄糖酸菌可以用来氧化乙醇而得醋酸形成一种葡萄酒醋。

In the brewing production, Aronia berries can be processed into Aronia-brewing wine, healthy vinegar as well as lactic-acid drink. Furthermore, the natural pigment is rich in Aronia berries, such as procyanidins, anthocyanins, flavonoids and so forth. Therefore they can be used as raw materials for the production of natural pigments.

在酿造加工方面，黑果腺肋花楸可用于酿造果酒、酿制保健醋以及研制乳酸发酵型饮料；在天然色素提取方面，黑果腺肋花楸的果实富含原花青素、花色苷、类黄酮等天然色素，因此可作为天然色素生产的原材料。

Our strong products are: Rhodiola rosea extract, Luteolin, Chamomile extract, Apple extract, Betulin, Betulinic acid, Red wine P.E., Bamboo leaf extract, etc.

公司核心产品有红景天提取物，木犀草素，洋甘菊提取物，苹果提取物，红酒提取物，白桦酯醇，白桦酯酸，竹叶提取物等。

Enterprises since its establishment has been successful in research and development with all the independent intellectual property rights, applies to health care products, medicines, wine, food, condiments and meat products industry are as follows: 1, health care products, pharmaceuticals categories: functional monascus 2 liquor raw materials categories: pure natural compound sweet juice, super-concentrated compound caproic acid bacilli, compound purification of enzyme, esterification monascus; 3, meat and food coloring agent categories: red rice, Monascus pigment; 4 , soy sauce, sauce products, vinegar fermentation aroma hyperchromic Qu: Monascus fermentation, saccharification by Qu Xiang

企业成立以来，已成功研究开发出具有全部自主知识产权，应用于保健品、药品、酿酒、食品、调味品和肉制品行业的产品系列如下：2、白酒原辅料类：纯天然复配甜味汁、超浓缩复合己酸菌液、复合净化酶、酯化红曲；3、肉制品及食品着色剂类：红曲米、色素红曲；4、酱油、酱制品、食醋发酵增香增色曲：发酵红曲、糖化增香曲

Malolactic fermentation was a kind of deacidification method induced by lactic acid bacteria in wine.

苹果酸-乳酸发酵是葡萄酒中乳酸菌进行的细菌降酸过程。

ABSTRACT Malolactic fermentation was a kind of deacidification method induced by lactic acid bacteria in wine.

摘 要 苹果酸-乳酸发酵是葡萄酒中乳酸菌进行的细菌降酸过程。

The light reflected by the sunlight is shining on the body of wine. As for the taste, it shows the transition in respect of from the smell of summer that of autumn. The red Berry-like taste (High-acid cranberry, garnetberry) and the black Berry-like taste (Black currant, blackberry and blueberry) are very good.

味道闻起来仿佛有从夏天到秋天过渡的层次感，从红色的浆果味到黑色的浆果味，口味浓郁而回味无穷。

In the past an acetic acid generator was used to recirculate the wine over a bed of wood chips, where the desired microorganisms developed as a surface growth.

过去，人们用一种醋酸发生器在一木制的削片床上循环流动，在其表面上有一些我们所期望的微生物的生长。

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。