1) highland barley wine
青稞酒
1.
The factors influencing the output of highland barley wine such as temperature, inoculation quantity, water addition level and fermentation time were studied by secondary general-purpose circulation unitized design experiments.
利用二次通用旋转组合设计实验对影响青稞酒出酒率的各因素(温度、接种量、加水量和发酵时间)进行研究。
2.
In order to improve the quality of highland barley wine,the following approaches were practiced: change of the original proportioning of raw materials by using more raw materials species,enhance of culture temperature of highland barley Daqu,the technique of piling bacteria culture added in the production,and more concern of wine body design etc.
改变青稞酒单一的原料配比,使原料多样化;提高青稞大曲的培养温度;增加堆积培菌工序;重视青稞酒的酒体设计工作等,提高青稞酒质量。
3.
The liquid fermentation technique of highland barley wine was studied and the relative technical parameters were optimized.
研究了青稞酒的液态酿造工艺,并对工艺参数进行优化。
2) highland barley wine starter
青稞酒曲
3) highland barley yellow rice wine
青稞黄酒
4) barley-sake
青稞清酒
1.
Analyse of the prevention and factors on no-biological stability of barley-sake;
浅析影响青稞清酒非生物稳定性的因素及预防
5) distilers of highland barley
青稞酒糟
6) highland tealeaf wine
青稞茶酒
补充资料：青稞酒
也称“藏酒”。藏族的民间传统饮料。流行于西藏、青海、甘肃、四川及云南等地。将青稞煮熟后加酒曲，放进陶罐等容器内密封发酵而成。呈淡黄色，近似黄酒，味酸甜，酒精含量约15～20度。
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