1)brewing technology酿造工艺
1.Clarificant selection of navel orange juice and brewing technology of dry wine;甜橙汁澄清剂的选择及甜橙干酒的酿造工艺
2.Study on brewing technology of fermentation fig wine;发酵型无花果酒酿造工艺研究
3.Study on brewing technology for ganoderma wine;灵芝葡萄酒的酿造工艺初探
英文短句/例句
1.Recommend in detail on the brewing technology, brewing characteristic of shanxi mature vinegar.详细介绍传统山西老陈醋的酿造工艺、造特点及酿造技术。
2.The Study on the Technology of Brandy Brewing and the Parameters of Quality Evaluation;白兰地酿造工艺及质量评价指标研究
3.Optimizing the Brewing Technology for a Complex Fruit Vinegar Beverage with Pear and Ginger梨、姜复合果醋饮料酿造工艺的优化
4.Evolution and development of soy sauce production technology in China我国酱油酿造工艺的演变与发展趋势
5.During production a Chablis style handling and wine making is used.采用夏布丽风格酒的采摘酿造工艺制造。
6.Brewing Technology and Non-bio-stability of Kiwifruit Wine;猕猴桃干酒酿造工艺及其非生物稳定性研究
7.Study on the Key Brewing Technology and Production of Ale Beer;上面Ale啤酒研制及其关键酿造工艺研究
8.Investigation on Miao Nationality's Traditional Chongyang Liquor-Making in Guangxi Rongshui广西融水苗族重阳酒传统酿造工艺考察研究
9.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
10.Study of Brewing Technology and the Volatile Components of Wampee Rice Wine黄皮糯米酒的酿造工艺及香气成分的研究
11.Yao Wang Rice Wine is brewed with high quality glutinous rice by craft technique and equipment introduced from Japan, which contains hundred of vitamin, acid and some other nutrient matters.尧王牌米酒是我公司引进日本酿造工艺、术和设备，选用优质糯米，精心酿造而成。
12.Effects of Different Brewing Technology on the Quality & the Characteristics of Cabernet Sauvignon Rose Grape Wine不同酿造工艺对赤霞珠桃红葡萄酒品质特征的影响
13.Inducement of Resveratrol in Postharvest Grape and Effect of Enological Practices on Resveratrol in Wine;葡萄采后白藜芦醇的诱导与酿造工艺对葡萄酒中白藜芦醇的影响
14.Aroma Compounds and Fermenting Process of Mussel Juice Condiment;贻贝蒸煮液调味品香气成分及其酿造工艺的研究
15.Analysis of Xuanjiu Brewing Technology and Origin of Small Pits Soft-Taste Liquor in The South of The Yangtze River浅析宣酒小窖酿造工艺与江南“小窖绵柔”风格特点成因
16.Study on the Production Techniques of Hawthorn Furit Wine & Measurement of Organic Acids in Hawthorn Fruit Wine by HPLC山楂酒酿造工艺研究及山楂酒中有机酸的HPLC测定
17.Influence of grapevine varieties, growing regions and fermentation techniques on resveratrol in dry red wine葡萄品种、产区及酿造工艺对酒中白藜芦醇的影响
18.Teaching Reform and Exploration of the Course:Brewing Technology《酿造酒工艺学》课程教学改革与探索
相关短句/例句
brewing process酿造工艺
1.Study on brewing process of the fig fruit wine;无花果酒酿造工艺的研究
2.Healthy cleanlily rice wine was developed with round shaped rice,sticky rice,radix prerariae by traditional brewing process and new technology.以粳米,糯米,葛根为主要原料,采用传统黄酒酿造工艺和结合酿酒新技术生产葛根保健营养清爽型黄酒。
3.Different varieties and quality of rice used in brewing process will be resulting in different quality and flavor of beers, and production cost variations.结果表明:五个品种大米的碳水化合物含量、淀粉的类型、脂肪酸的组成等因素,决定了酿造工艺和成品啤酒口味的总体走向。
3)Brewing technique酿造工艺
1.The article introduced details about the brewing technique of traditio nal Shanxi aged vinegar, the operating points, as well as the key technique.该文详细地介绍了传统山西老陈醋的酿造工艺、操作要点及技术关键。
2.Study the brewing technique that fruity pawpaw is used to make cider.研究以水果型木瓜为原料加工成果酒的酿造工艺,采用正交试验法,分析温度、接种量、初始pH值、糖度对水果型木瓜果酒质量的影响,确定最佳工艺参数,结果:温度25℃、酵母接种量0。
4)fermentation technology酿造工艺
1.Results showed that the optimal parameters of fermentation technology are as follows:sugar content 28%,active dry yeast amount 1.试验最佳酿造工艺为:含糖量26%,酵母量1。
5)production techniques酿造工艺
6)technology of fermentation with the addition of new material拌沙酿造工艺
1.The technology of fermentation with the addition of new material means that mature fermented grains by normal fermentation blended with new grains according to certain proportion for continued fermentation.拌沙酿造工艺系采用正常发酵成熟糟醅(回糟或回沙),不经蒸酒就按一定比例拌入新粮继续入窖发酵的酿造工艺。
延伸阅读
啤酒酿造工艺流程
