低糖的酒

Under the same fermentation conditions, liquor by round-grained non-glutinous rice had higher alcoholicity and lower acidity than liquor by long-grained non-glutinous rice.

在相同发酵条件下，粳米的酒度均比籼米高，酸度低；在添加糖化酶后，两种米种的酒分均有所提高，而酸度降低。

The main raw materials for brewingbeer are barley malts, hops and water, beer contains carbon dioxide, and is a beverage with low alcohol and rich nutrition contents, it is produced after saccharification and fermentation etc., technics.

摘 要：啤酒是以大麦芽、酒花、水为主要原料，经糖化、发酵等工艺而制成的一种含有二氧化碳、低酒精度和营养丰富的饮料。

The use of acid protease in the production of machine-made yellow rice wine (by non-glutinous rice) could provide nitrogen source for the growth and reproduction of microzyme and accelerate rapid reproduction of microzyme (which improve fermentation stability and capability), decompose proteins (which advanced the use of amylum in raw materials and increased wine yield), and settled the commonly existed problems of low aminophenol nitrogen content and non-sugar solids content.

酸性蛋白酶在粳米黄酒酿造中可为酵母菌的生长繁殖提供氮源，促进酵母菌的快速繁殖，提高发酵过程的稳定性和能力；分解原料中的蛋白质物质，促进对原料淀粉的利用，提高原料的出酒率；可有效解决机制粳米黄酒过程普遍存在的低氨基酸态氮、低非糖固形物的问题；酸性蛋白酶在发酵酒醅中的澄清作用，为黄酒成品解决非生物浑浊提供了方法。

It showed that the yeast KD had higher fermentation capacity, gentle fermentation speed, and the produced kiwi fruit wine was clear and transparent with light yellow color and typical kiwi fruit aroma and wine-alcohol bouquet. Furthermore, the produced kiwi fruit wine had high alcohol content to 10.5 %vol, high vitamin C content to 0.94 g/L and low content of reducing sugar, total acid and volatility acid. 48 aroma substances in total were identified including esters (19 kinds, 34.65 %), higher alcohols(5 kinds,15.38 %), fatty acids(6 kinds,13.30 %), and micro-content of alkyls, aldehydes and ketones, which accounted for 97.33 % of total peak area. Such yeast was suitable for kiwi fruit wine brewing. Tran. by YUE Yang

结果表明，酵母KD的单位酵母发酵力较高，发酵速度平缓，所酿猕猴桃酒澄清、透明，色泽浅黄，酒体醇和爽口，具有猕猴桃果香和纯正的酒香，典型性强；酒度达10.5 %vol，Vc含量为0.94 g/L，残糖、总酸和挥发酸含量均较低；共鉴定出48种香气物质，占总峰面积的97.33 %，其中，酯类物质达19种，相对含量为34.65 %，高级醇(5种，15.38 %)和脂肪酸（6种，13.30 %）含量少，烷烃类和醛酮类等香气物质种类丰富，酒体协调、饱满，是1株适宜猕猴桃酒酿造的优良酵母。

Breath, muscle contraction of the buttocks; arch body, as far as possible to hold his head, right leg straight towards the ceiling (peg-leg knee in order to avoid muscle tension).

呼气，收缩臀部肌肉；拱起身体，尽量抬起头来，右腿伸直朝向天花板（膝微屈，以避免肌肉紧张）。

The cost of moving grain food products was unchanged from May, but year over year are up 8%.

粮食产品的运输费用与5月份相比没有变化，但却比去年同期高8％。