黄酒

The effects of different inoculation quantity of yellow rice wine brewing yeast, different fermentation temperature and fermentation time on the fermentation of sweet rice wine were studied.

研究了不同黄酒高活性干酵母接种量、发酵温度、发酵时间对糯米甜酒发酵的影响。

Company under the plain winery, distilleryè°, like all fine rice production and management units, etc. The main products are: wine, like all imperial family of products (formerly known as "purple glutinous rice wine","Yingjiang yellow wine"), as are rice wine series Products, like all±×and Hong soft rice, white rice Shannon, purple glutinous rice and other products.

公司下设平原酒厂、弄璋酒厂、象都精米厂等生产经营单元，主要产品有：象都皇酒系列产品(原名&紫糯米酒&、&盈江黄酒&)、象都米酒系列产品、象都贡米及香软米、白香糯米、紫糯米等系列产品。

There are still a lot of problems in comprehensive utilization of yellow wine lees.

目前，黄酒糟主要用来做饲料，其综合利用还存在较大问题，附加值不高，限制了黄酒企业效益的提高。

The high content of water and cellulose of yellow rice wine lees, a by product in the process of yellow rice wine production, greatly limited its utilization as a kind of feed resourse.

黄酒生产的主要副产品酒糟是一种高水分高纤维的物料，极大地限制了作为饲料资源的有效利用。

Use rice wine, black, pepper, cheese and salted system for 20 minutes.

用黄酒、老抽、胡椒粉和盐腌制鸡翅20分钟。

Near infrared spectroscopy ; rice wine ; amino acid nitrogen ; alcohol degree ; partial least square

近红外光谱；黄酒；氨基酸态氮；酒精度；偏最小二乘法

Comparing with the total fermented wine amino acid content reported in the literature, amino acid content in the crested ibis black rice wine was 5 times of beer, 5.4 times of red wine, 1.35 times of yellow rice wine, 2.18 times of sake, and 2.8 times of catalyzed-crock rice wine, the essential, semi-essential and taste amino acid contents were also the highest.

与文献中报道的发酵酒氨基酸总量相比是啤酒的5倍、红葡萄酒的5.4倍、黄酒的1.35倍、清酒2.18倍、沉缸酒的2.8倍，此外必需和半必需氨基酸的含量、味觉氨基酸含量与之比较也均为最高。

The absorption and distribution of chromium were studied in ryeusing nutrient culture technique and pot experiment.

采用不同浓度K2CrO4(0，0.4，0.8和1.2 mmol/L)的Hoagland营养液处理黑麦幼苗，测定铬在黑麦体内的亚细胞分布、铬化学形态及不同部位的积累。

By analyzing theory foundation of mathematical morphology in the digital image processing, researching morphology arithmetic of the binary Image, discussing two basic forms for the least structure element: dilation and erosion.

通过分析数学形态学在图像中的理论基础，研究二值图像的形态分析算法，探讨最小结构元素的两种基本形态：膨胀和腐蚀；分析了数学形态学复杂算法的基本原理，把数学形态学的部分并行处理理念引入到家实际应用中。