1) brewing tannin
酿造单宁
1.
In this paper, we applied the brewing tannin in high concentration brewing of beer.
将酿造单宁应用于高浓酿造啤酒生产中,研究发现,酿造单宁能明显提高啤酒质量,改善啤酒风味,提高其稳定性和抗老化能力,延长保鲜期,缩短生产周期,改善成品啤酒的感官特征等。
2.
The material of brewing tannin is natural gallnut,it can be directly used in food and medicine by physical purifying and it has brought into the catalogue of Chinese food additives(No.
酿造单宁是以天然五倍子为原料，用物理方法提纯可直接用于食物和入药，已纳入我国食品添加剂目录（ 编号为２２０１） 。
2) production
[英][prə'dʌkʃn] [美][prə'dʌkʃən]
酿造
1.
The liquor is produced with red sorghum as raw materials and quality Lang Spring water as production water by specific production techniques of "Four High and One Long".
以米红粱和小麦为原料,优质郎泉水为酿造用水,采用“四高一长”的独特酿造工艺,特殊自然酿酒环境,得天独厚的洞藏贮存和科学的酒体设计,精湛的勾调技术勾调而成。
2.
Haiwote species, compared with wild kiwi fruit species, containes high sugar content, low pectin content and well-preserved vitamin C, more suitable for wine production.
酿造过程果胶酶、SO2均分两次添加;发酵温度在14。
3.
as examples to investigate the production status of Baiyunbian liquor from 2008-2009.
入池温度的控制是白云边酒酿造的关键;堆积质量直接影响半成品酒的产量和质量,并对白云边酒风格有重大影响。
3) fermentation
[英][,fə:men'teiʃən] [美][,fɝmɛn'teʃən]
酿造
1.
Based on the causes for Japanese multi-strain fermentation,together with the present problems of multi-strain fermentation,it points out that expert scientific workers should realize the importance of multi-strain fermentation and devote to the prosperity of soy sauce industry.
为了大力发展传统酱油生产工艺,从多菌种酿造酱油的优点和传统酱油生产工艺特点等方面论述了酱油生产工艺,并结合日本发展多菌种发酵原因和多菌种发酵现在存在的问题,认为业内科技工作者要充分认识到多菌种发酵的重要性,为振兴我国酱油工业作出贡献。
2.
The results showed the best technological parameters of fermentation were as follows: the addition of mash-fermented starter was 1.
通过均匀设计试验优选出最佳酿造工艺条件:复合糖化发酵剂接菌总量1。
4) brewage
[英]['bru:idʒ] [美]['bruɪdʒ]
酿造
1.
Study on soy sauce brewage with barley malt sprouts;
利用大麦芽根酿造酱油的研究
2.
Studies on Selecting and Breeding Excellent Bacterial Strains of Fruit Vinegar Brewage and the Making of Fruit Vinegar Beverages;
果醋酿造用优良菌种的选育及果醋饮料的研制
3.
bisporus soy sauce reached the first class level of national standard for brewage soy sauces.
该产品具有红褐色、酱香浓郁、菇香味突出、口感鲜美、咸淡适口等特征,其理化指标均达到酿造酱油一级的标准,为双孢菇的利用提供了新的思路。
5) brew
[英][bru:] [美][bru]
酿造
1.
Research on brewing technology of persimmon wine processing by immobilized yeast and quality analysis of the product;
固定化酵母酿造柿酒工艺及产品质量分析
2.
Application of inorganic membrane in brew industry;
无机膜及其在酿造食品中的应用
3.
Superficial view to the new technology's application of sauce brewing;
对我国酱油酿造几项新技术应用之浅见
6) Brewing
[英]['bru:iŋ] [美]['bruɪŋ]
酿造
1.
Discussion on the proportion of three acid components in sour brewing products;
酸味酿造产品中三酸比例评析
2.
The brewing technology of Lizao vinegar;
梨枣果醋酿造工艺的研究
补充资料：装箱单、重量单、尺码单
装箱单、重量单、尺码单
[装箱单、皿t单、尺码单1装箱单(Pack-ing Ust)是说明货物包装情况的单据，包括包装材料、包装方式，以及详细的包装内容，如花色、规格搭配等。进口地海关主要依据装箱单对某一特定内容的包装内容进行检查，也是进口商核对货物的依据。装箱单的内容有:单据名称、卖方名称、唆头、件数、规格、数量、毛净重、签字等。 重量单(Weight ust)是由卖方或第三者提供的，表明货物重量的单据。一般包括皮、毛、净重。它必须和其他单据上所表示的货物重量一致。 尺码单就不详细介绍了。
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