1) pits
窖池
1.
The key points in the culture of manmade aged pits to produce Luzhou-flavor blending liquor were as follows: pits, pit mud quality, scientific design of pits, proper proportioning of pit mud, culture formula of pit mud, reasonable phy- siochemical standards of pit mud.
培养人工老窖生产浓香型调味酒,其关键点为:窖池、窖泥质量、窖池设计、窖泥搭挂、窖泥的培养配方、窖泥感官、理化标准要合理;酒体设计和工艺条件方面:控制好发酵时间,把握合理的水分,母糟残余淀粉合理,温度适宜,辅料合理,及正确踩窖。
2.
The normal production pits in Langjiu Distillery were used as research objective to carry out dynamic analysis of the microflora in different space of fermented grains in pits during the fermentation.
以郎酒厂第4次酒入窖糟醅正常生产窖池为研究对象,研究发酵过程窖池糟醅中不同空间位置的微生物区系的动态分析。
3.
Theoretically, quality liquor could be only produced by quality pits and quality pit mud.
窖池是生产浓香型大曲白酒的重要前提条件,窖池、窖泥中生长着种类繁多、功能各异、有益于酿酒的微生物菌群落,只有具备优质的窖池、窖泥,才能生产出优质的好酒。
2) Cellar
[英]['selə(r)] [美]['sɛlɚ]
窖池
1.
A Probe into the Cellars Maintenance of Aromatic Yeast Wine;
浓香型大曲酒窖池养护探讨
2.
In order to make clear of the diversity and the change of microbes in the cellar of Strong Aromatic Spirits during fermenting, a cellar of Quanxing spirit brewery is used as trial cellar.
为了比较准确地把握浓香型白酒发酵过程中酒醅微生物区系的多样性及消长规律 ,以全兴酒厂正常生产窖池为试验窖 ,采用特制取样器跟踪发酵过程取样 ,对窖池酒醅中不同空间位置的微生物区系进行了动态分析 ,初步弄清了浓香型白酒窖池酒醅不同层面、不同区域微生物数量的分布及变化趋势 ,并通过形态、生理学特性的分析比较以及 16SrDNA、18SrDNA序列分析等 ,对发酵过程中主要微生物类群进行了分类鉴
3.
In this text, a simple introduction about the status of Chinese Flavor Liquor in Chinese spirit industry and the fermentation production technology is made, and the main conception, current situation and development on research about the micro-ecology of the cellar of Chinese flavor liquor have been expounded, respectively.
对浓香型白酒在中国白酒工业中的地位及窖池发酵生产技术做了简单介绍 ,对中国浓香型白酒窖池微生态的基本概念、研究现状、窖池微生态研究的发展趋势进行了阐
3) fermentation pit
窖池
1.
The ageing phenomenon of the fermentation pit showed that alkaling land was emerged from the wall of the fermentation pit,the wall mud hardened,white crystal separated out and bad smell appeared.
窖池老化现象表现为池壁起碱，板结发硬，析出白色晶体，出现异臭味等。
2.
The changes of microbes in the fermentation pit of chinese strong aromatic spirits were studied with the culture media for bacterium,yeasts,mold and actinomycetes.
选择了多种分别针对细菌、酵母菌、霉菌和放线菌等微生物的培养基,对中国浓香型白酒发酵过程中窖池微生物区系的消长情况进行了探讨。
4) pit
[英][pɪt] [美][pɪt]
窖池
1.
The quality of Luzhou-flavour liquor is closely correlated with its pit management and the pit management contains mainly two aspects as follows.
浓香型大曲酒的质量与窖池密切相关,注重窖池的管理主要要做好两方面工作,一是设计好窖池,培养好窖泥并防止其退化,注重保养;二是做好发酵期间的池口管理,包括封窖、踩窖、滴窖、清窖及夏季池口管理等。
5) liquor pits
酒窖窖池
6) The Cellars Maintenance
窖池养护
补充资料：窖货
1.为预防腐烂变质而贮藏在地窖内的蔬菜果品等货物。
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