口感

The fruit bouquet is complemented by a ripe, full palate with soft tannins and a long finish.

成熟的口感以及柔和的单宁酸更增添了果实的芳香，流芳于口舌之间。

Including xylitol, sorbitol, taste sweet and cool, are often used for "sugar-free food."

包括木糖醇、山梨糖醇等，口感甜而清凉，常常被用于"无糖食品"。

High protein content Tangwu soybean and springwater from headstream of Qiantangjiang River were used as materials to produce soybean food with unique sour slurry curdling,salting and baking processes,by which astringent and bitter taste,coming from soybean product curdled with gypsum or bittern,was eliminated.

采用蛋白质含量高的塘坞大豆及来自钱塘江源头的山泉水为原料，结合酸浆水点浆、卤制、烘烤等独特的生产工艺，生产的豆制品组织细腻，口感鲜美，色香俱佳，无石膏、卤水等化学原料点制豆制品的那种发涩、发苦味道，属纯天然食品。

A crisp wine with a star fruit and lemon infused palate with a creamy mouth feel imparted by lees stirring in high quality French oak barriques.

口感清爽，有杨桃和柠檬的味道，以及高质量的橡木桶中的酒渣带来的奶油般的味觉。

The palate is well balanced with intense stone fruit and subtle French oak characters that lead to a long and creamy finish.

浓烈的核果味征与法国橡木特征完美结合，以悠长细滑的口感结束。

Soft on the palate with hints of stone fruit, with a clean, fresh and sweet finish.

入口柔和，酸清脆怡人，给人爽致口感。

Well-balanced palate with delicate melon and stone fruit characters, crisp acidity and medium length.

口感平衡，蜜瓜、核果的精致口味与爽利的果酸颇为和谐，回味适中。

The straw yellow color confeers a characeteristic bouquet reminiscent of hay. The taste is dry and harmonious.

淡稻黄色酒体，具有回味无穷的干草和花束的芬芳，口感干厚沉实，和谐持久。

It has a yellow straw color with intense fruity aroma, light citrus touches and hints of vanilla. Aged partially in French oak. It's smooth and balance on the palate

火地岛干醇精选白酒酒体呈现出淡淡的麦梗色，拥有明显而圆润的香蕉和桃子香气，蕴含著些微的柑橘与和香草的风味，经过局部橡木桶的熟成，口感平衡柔顺。

The product overcomes the rigid and traditional beef jerky beef tastes disadvantage single with "consumption of convenient, easy to chew to bite, mouthfeel moisture, Succulence Java" and other characteristics, it is particularly important that the process maintained a maximum yak meat flavor and nutritional ingredients, so customers can enjoy authentic, original yak meat, while the use of modern vacuum packaging and sterilization technologies to the product shelf-life to achieve one or more years.

该产品克服了传统牛肉干坚硬及牛肉罐头口味单一的缺点，具有"食用方便、嚼咬轻松、口感滋润、肉质化渣"等特点，特别重要的是，该工艺最大限度的保持了牦牛肉的鲜味和营养成份，使顾客可以品尝到正宗的、原汁原味的牦牛肉，同时采用了现代化的真空包装和灭菌技术，使该产品保质期达到1年以上。

This paper discusses design and realizable methods of remote test output interface from logical design angle.

本文从逻辑设计的角度讨论遥测输出接口的设计及实现方法。

This also 星体投射plies to buildings, structures and geological features.

这也适用于建筑物和地质特征。