查询词典 wine

Asparagus＆ Jujube Honey Wine is developed with asparagus, fresh jujube and honey as its essentials and fruit wine yeast as its fermentation bacterial species according to the following procedures: Steaming of jujube, water addition ratio 1∶3～4, temperature 80～90℃, 30min; Preparation of asparagus juice, addition quantity of the composite enzyme of pectase and cellulase is 20～30u/ml, 90min; Addition quantity of fruit wine dry yeast 0.1％～0.2％ of materials input.

摘 要：以芦笋、新鲜红枣和蜂蜜为原料，果酒酵母为发酵菌种研制生产芦笋枣蜜酒。红枣蒸煮：加水比1∶3～4，温度80～90℃，30min；芦笋汁制备：果胶酶、纤维素酶的复合酶添加量20～30u/ml，时间90min；果酒干酵母添加量为投料量的0.1％～0.2％。

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。

And Io's lips are locked; but in Solemn, High piping Tirralirra, with "Wine! Wine! Wine!"Pulque! The Nightingale cries to the Rose, That yellow cheek of hers to Champagne

爱莪的双唇已锁但她云雀般的歌喉仍然哼唱着庄严的赞歌那夜莺儿高歌着美酒美酒将那玫瑰苍白的脸儿唱酡。

Large amount of ending yellow rice wine which contained reclaimable wine solution was produced during wine production.

利用预涂式真空转鼓过滤机过滤黄酒酒脚，不仅可改善黄酒质量，提高黄酒的稳定性；还可从废硅藻土中回收酒液，生产白酒；增加企业的经济效益。

The principle and material selection of wine brewing with uncooked materials were introduced, as well as the technical parameters for the production of corn wine, Indian corn samshu and glutinous rice wine.

摘要简述了生料酿酒的原理、原料选择方法及生料法生产玉米黄酒、包谷烧酒、糯米酒等工艺参数。

By the comparison of juice tlavour components with those of wild grape wine,wefound that wild grapes consisted of acetals,esters,alcohols, aldehydes, ketones etc,theyexisted in glycosidically-bound forms.Some wine flavour components had been poten-tially in grape,fermentation helped them showup,many alcohols and esters formedmade wine aroma and flavour richer and more complicated.

对葡萄汁与酒中的香味成分对比发现，野生葡萄中的香味成分由烷、酯、醇、醛、酮等组成，它们可能以结合态存在于汁中；葡萄酒中的许多香味成分已潜在于葡萄原料中，发酵能使它们充分表现，发酵中形成了较多的醇、酯类物质，使酒的风味更浓郁、复杂。

The company has the most comprehensive range of wine varieties, the major sales around the world whiskey, cognac, gin, vodka, spirits, Li Jiao of wine, Champagne and Sparkling wine, various kinds of imported and domestic beer and other beverages, more than more than kinds of varieties.

公司拥有国内最齐全的洋酒品种，主要销售世界各地的威士忌、干邑白兰地、金酒、伏特加、烈酒、力娇酒，香槟及汽泡酒，各种进口及国产啤酒饮料等，逾千余种品种。

There are sweet-scented osmanthus wine, wine, chrysanthemum wine, let people enjoy and revel in the here!

里面有桂花酒，葡萄酒，菊花酒，让人们在这里尽情地陶醉！

So when you smell your wine remember to swirl the wine around the glass and take a long slow smell of the wine .

以红酒来说，闻香不只可以分辨出酒的品质，也能判断这瓶酒是否已全然苏醒等着您去品尝。

By people praise for " beer former juice " wine of beer on draft is will best simple clear wine go up from product line the stainless steel bucket of direct infuse whole sealing, drinkable when fill carbon dioxide with machine of beer on draft, control wine in 3 ～ with machine of beer on draft 8 ℃, drinkable when hit in beer cup directly from machine of beer on draft, avoided beer and airy contact, make beer fresher, purer thick, bubble is richer, drinkable when more tastily, the aftertaste is boundless.

被人们誉为"啤酒原汁"的扎啤酒是将最优质的清酒从生产线上直接注入全封闭的不锈钢桶，饮用时用扎啤机充入二氧化碳，并用扎啤机把酒控制在3～8℃，饮用时从扎啤机里直接打到啤酒杯里，避免了啤酒与空气的接触，使啤酒更新鲜。更纯厚。泡沫更丰富，饮用时更加爽口，回味无穷。

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。