1)liquor-making白酒酿造
1.During liquor-making,temperature has great effects on the quality and the yield of microbial fermentation.白酒酿造过程,温度对微生物发酵的质量和产量都会有较大影响。
2.There are comprehensive provisions on liquor-making workers covering their skills and their work types etc.国家职业标准——《白酒酿造工》已于2003年颁布施行,该标准对职工技能、各等级工、不同工种的工作均进行了详尽的规定,对照标准,当前还存在着较大差距:如知识面较窄,虽有丰富的实践经验,但文化程度有限;虽有较系统的基础知识,但又缺乏实践经验等。
英文短句/例句
1.Classic Ideas in Liquor-making and Modern Liquor-making Techniques白酒酿造的经典理念与现代酿酒技术
2.Thought of the Development of Recycling Economy for Liquor-making Enterprises;对白酒酿造企业发展循环经济的思考
3.Treatment of Waste Water in Liquor Making by the Method of Biogas Fermentation利用沼气发酵对白酒酿造废水的处理
4.How to Apply HACCP Food Security Management Systems in the spirit Brewage Corporations;白酒酿造企业如何实施HACCP食品安全管理体系
5.Investigation on the Application of Esterified Enzyme Strains in Liquor Production酯化酶(菌株)应用于白酒酿造过程的探讨
6.Detection of dominant microorganisms in Daqu at different storage stage白酒酿造中不同时期曲块优势菌株的测定
7.Research on the Innovation of Xifen-flavor Liquor Making Process and Characteristic of the Product凤型白酒酿造工艺创新与产品典型性的研究
8.Characteristics of Monascus Esterifying Enzyme and Its Application in Liquor-making红曲霉酯化酶特性及在白酒酿造中的应用研究
9.Studies on the Breeding of Chinese-Liquor Yeast by Protoplast Fusion and Its Characteristics;原生质体融合技术选育白酒酿造酵母及其特性的初步研究
10.Analysis of The Advantage of Fen-flavor Liquor Making in Luzhou,China Liquor City浅析中国酒城·泸州酿造清香型白酒的优势
11.Effects of Brewing Process on the Structure of Malt Protein啤酒酿造过程对麦芽蛋白结构的影响研究
12.Breeding of Brewing Yeast with Lower-level Proteinase A and Application in Pilot Scale Fermentation;低产蛋白酶A啤酒酵母的选育及在啤酒中试酿造中的应用
13.made from barley and hops用大麦和啤酒花酿造
14.Cider is made out of apples.苹果酒是用苹果酿造的。
15.He brews his own beer at home.他在家自己酿造啤酒.
16.Sino - French grape wine brewing corporation中法葡萄酒酿造公司
17.decoction vessel, brewing蒸煮皿,酿造啤酒用
18.beer brewed for immediate consumption.为即时饮用酿造的啤酒。
相关短句/例句
brandy brewing白兰地酒的酿造
3)rice wine brewing黄酒酿造
1.The function of water in rice wine brewing and the relationship between the inorganic component in water and wine quality were introduced in this paper.简叙了水在黄酒酿造中的作用以及水中无机成分与酒质的关系,同时将绍兴鉴湖水质和日本酿造用水进行了比较,在此基础上提出了黄酒酿造不同用水的要求和水质的净化处理方法。
4)brewing wine酿造酒
5)ice wine brewing冰酒酿造
6)beer brewing啤酒酿造
1.The flavor change of aroma hop during beer brewing and its effects on beer quality were investigated in this paper.本文主要就香型酒花在啤酒酿造过程中的风味变化以及对啤酒香味质量的影响进行了讨论。
2.A case of beer brewing process was studied,the results show that the main potential environmental factor influence orders are eut.以啤酒酿造过程为案例进行了评价研究。
3.Hops used in beer brewing could add beer bitterness and improve beer taste and beer foam stability.啤酒花用于啤酒酿造,在增加啤酒苦味的同时可改善啤酒的风味和提高啤酒的泡沫稳定性。
延伸阅读
酿造酿造brewing利用微生物或酶的发酵作用将农产品原料制成食品的过程。酿造产品可分为酒精饮料和调味食品两大类。酿酒是在酵母菌的发酵作用下将葡萄糖转化成酒精的生化过程。葡萄等含糖原料经破碎或压榨后可直接进行发酵。谷物等含淀粉原料酿酒时须先蒸煮，再加入麦芽、曲或酶制剂，使淀粉在酶作用下转化成糖，然后用酵母菌发酵。酒精饮料按工艺不同分为：发酵酒、蒸馏酒和配制酒3种。发酵酒是原料发酵后经压榨、澄清、过滤制成，酒精含量较低，如黄酒、啤酒、葡萄酒等。蒸馏酒是将含淀粉或含糖的原料所制成的发酵醪，用蒸馏器蒸出酒精浓度较高的饮料，如白酒、白兰地等。配制酒是用饮料酒精或白酒作主要原料，加入一定比例的色素、糖料、香料或药材等制成。调味品酿造包括：①酱和酱油。制酱有传统方法和新法两种。前者是半固体发酵法，将蒸煮后的大豆或豆粕晾凉，和面粉或炒熟的小麦粉混合，接入种曲培养约72小时，然后倒入20°波美度左右食盐水的发酵容器中，充分搅拌，自然发酵，约需一年方能成熟。制成的豆瓣酱可直接食用。用盐水浸后压榨取油为酱油。新法制酱用稀醪发酵，用保温或加酶方法促进成熟，发酵期可缩短到1～2个月。②甜面酱，又称面酱。用小麦粉发酵酿成。将面粉和成的面团切块蒸熟后晾凉送入曲室，4～5天后投入15°波美度左右盐水缸中自然发酵。数月后变红褐色并有特殊香味磨细即成。新法用酶制剂代替制曲，可节约原料和劳动力。③醋。酿醋原料南、北方不同：南方用米或麸皮，北方用高粱、大麦、玉米等。酿醋的传统方法有固态发酵和液态发酵两种，但生产工艺周期长，得率低。采用酶法与自然通风回流新工艺可缩短发酵周期，使原料利用率显著提高。
