1) Quality liquor
优质酒
1.
After120days fermentation,the manufactured liquors achieved the stan-dards of quality liquor with the average liquor yield as28%.
利用双轮底料作为母糟配料,采用翻沙工艺,应用回酒发酵及酯化液技术,夹泥发酵、回醅发酵和薄层串蒸技术,发酵120d,所生产出来的酒大部分能达到优质酒的水平,平均出酒率为28%。
2) quality starter liquor
优质曲酒
1.
The key working procedures in low-alcohol liquor production are the preparation of quality starter liquor,precipitate elimination of low-alcohol base liquor,and blending and flavoring of product liquor.
低度酒生产中的关键工序是优质曲酒的生产、低度基酒的除浊以及对成品酒的勾兑调味。
3) Fine quality beer
优质啤酒
4) liquor quality
酒质
1.
In our company, open-air liquor storage was adopted and the effects of storage containers, storage temperature, and different storage period on liquor quality were investigated.
我公司对原酒采取露天贮存,对贮存容器、贮存温度、不同贮存期对酒质的影响进行研究。
2.
33% with the fermenting very well,and improve Ethy1 caproate content by 500～800mg/L,and improve liquor quality by 2～3fens,and make the base liquor's characteristics of Luzhou-flavor liquor very well,Especially the additi.
33%,同时,使酒中己酸乙酯平均提高500~800mg/L,酒质提2~3分,基酒具有很突出的浓香型主体香特征,特别是在度夏醅中使用,可以降低酒醅中的酸度,有效地防止掉排现象。
3.
Liquor production by single grain fermentation and by multiple grains fermentation will also result in different liquor yield and liquor quality.
不同粮食的主要营养成分和微量成分、氨基酸含量、维生素的种类、淀粉的结构和淀粉团粒大小均不同,单粮发酵和多粮发酵产酒出酒率和产酒质量也不一样。
5) quality of liquor
酒质
1.
The poor quality of liquor resulted from undesired microbes that contaminated in crude esterase preparation during during the production of a highly flavor type Daqu liquor.
在浓香型大曲酒生产中的酯化酶粗酶制剂生产过程易遭受杂菌污染而使酒质低下。
6) quality
[英]['kwɔləti] [美]['kwɑlətɪ]
酒质
1.
The Principal Chemical Composition of the Cassava Spirits and Their Effect on the Quality;
木薯酒中的主要化学成份及其对酒质的影响
2.
By comparing solid fermentation with liquid fermentation in Chinese spirits making on technology, quality and the rate of spirits yield, we obtain a model of complex fermentation which combines solid and liquid fermentation .
通过对固态发酵和液态发酵生产白酒在工艺、酒质、出酒率各方面的研究 ,得到了一种固液结合的复合发酵模式。
3.
By comparing solid fermentation with liquid fermentation in Chinese spirits-making on technology, quality and the rate of spirits yield, we obtain a model of complex fermentation which combines solid and liquid fermentation .
通过对固态发酵和液态发酵生产白酒在工艺、酒质、出酒率各方面的研究,得到了一种固液结合的复合发酵模式。
补充资料：奉和添酒中六咏·酒船
【诗文】：
剡桂复刳兰，陶陶任行乐。但知涵泳好，不计风涛恶。
尝行麹封内，稍系糟丘泊。东海如可倾，乘之就斟酌。
【注释】：
【出处】：
全唐诗：卷611-44
剡桂复刳兰，陶陶任行乐。但知涵泳好，不计风涛恶。
尝行麹封内，稍系糟丘泊。东海如可倾，乘之就斟酌。
【注释】：
【出处】：
全唐诗：卷611-44
说明：补充资料仅用于学习参考，请勿用于其它任何用途。
参考词条