残酒

The results showed that the addition of 10 U/g cellulase in the residual distiller′s grains could effectively increase the content of reducing sugar after 5 h water bathing in water bathing pot at 58 ℃, the alcoholicity by the fermentation of the residual distiller′s grains could reach 4.67 %vol, and liquor yield could reach 31.39 %(increasing by 2.61 % than untreated distiller′s grains).

结果表明，在残糟中添加纤维素酶10 U/g，于58 ℃的水浴锅中保持5 h，可以提高还原糖的含量，残糟发酵酒精度达到4.67 %vol，出酒率达到31.39 %，出酒率比原糟提高了2.61 %，蒸馏出的产品达到蒸馏白酒各项卫生指标，达到优质酱香白酒的要求，提高了酱香型白酒酒糟的利用价值。

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。

The beadle bolted in haste his last mouthful of fat bacon, washed down the greasy morsel with the last r in s in gs of the pot of ale

牧师助理慌忙吞下最后一口肥腊腿，用瓶子里剩下的残酒把满口油腻冲下肚去。

The beadle bolted in haste his last mouthful of fat bacon, washed down the greasy morsel with the last rinsings of the pot of ale

牧师助理慌忙吞下最后一口肥腊腿，用瓶子里剩下的残酒把满口油腻冲下肚去。

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。

The yeast treated by ultrasonic wave hardly affect the ferm...

超声波处理的酵母菌对发酵进程影响不大，均能正常发酵，对发酵后的酒样影响较大，经方差分析发现：酒度间存在显著性差异，超声波处理的酒度大部分降低，个别升高；残糖含量差异极显著，经超声波处理样品残糖含量均比对照高；各样品的总酸和挥发酸含量差异显著；超声波对总酚含量的影响不明显，对蛋白含量影响较大。

As she looked at Warrington's manly face, and dark, melancholy eyes, she had settled in her mind that he must have been the victim of an unhappy attachment.

每逢看到沃林顿那刚毅的脸，那乌黑、忧郁的眼睛，她便会相信，他一定作过不幸的爱情的受害者。

Maybe they'll disappear into a pothole.

也许他们将在壶穴里消失