1) production techniques
酿制技艺
1.
In this paper, the historical source, production techniques, drinking custom and cultural background of Zajiu Liquor were introduced.
论述了咂酒的历史源流、酿制技艺、饮用习俗及其文化底蕴与内涵,并提出应与土家族非物质文化遗产保护相结合,对咂酒的酿制技艺进行挖掘整理,与土家族旅游发展相结合进行保护与传承。
2) brewing
酿制
1.
Experiment on Brewing Shaoxing Traditional Rice-adding Wine by Early Indica-glutinous Varieties with Different Good-quality;
不同品种优质早籼糯酿制绍兴加饭酒试验
3) fermentation
酿制
1.
The effects of extraction,yeast and main fermentation temperature on the quality of the wine was discussed.
研究了以新鲜无核桔为原料酿制桔子酒的工艺 ,探讨了取汁方式、菌种、主酵温度对桔子酒品质及风味的影响 。
4) sufu brewing
腐乳酿制
5) make technique
酿制工艺
6) Brewing mechanism
酿制机理
参考词条
补充资料：酿制
1.酿造。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。