1) new craft Xiangxue Wine
新工艺香雪酒
1.
Y-ADY instead of self-cultured yeast wine was used in new craft Xiangxue Wine production with its use level as 0.
在大罐新工艺香雪酒生产中,采用黄酒活性干酵母代替自培酒母,干酵母用量0。
2) new craft Maotai-flavor liquor
新工艺酱香白酒
1.
The utilization of2003Maotai-flavor blending liquid could advance quick development of new craft Maotai-flavor liquors.
应用2003酱香调味液,可开发新工艺酱香白酒,推进酱香白酒的发展,其淡雅的酱香更贴近消费市场,有广阔的市场前景。
3) new craft liquor
新工艺白酒
1.
The development course of new craft liquor was summed up.
对新工艺白酒的研究、发展历程进行了总结。
2.
The essential raw materials for new craft liquor production must meet relative national standards and undergo necessary technical treatment.
对生产新工艺白酒的基本原料必须严格要求及进行必要的处理,原酒必须符合国家标准GB2757的卫生指标和理化指标;食用酒精要求符合GB10343标准的一级以上;加浆用水必须进行软化和纯净处理;食品添加剂必须符合食品级GB2760国家卫生标准。
3.
However,the development trend of unification of all new craft liquor would seriously obstruct its further development.
新工艺白酒具有许多优点,因此获得了大的发展,但其“百酒一味”的同质化现象阻碍了其发展。
4) new technological liquor
新工艺白酒
1.
The off flavours in new technological liquor are mainly foul smell of alcohol,off flavour caused by the solid fermentation liquor and bitter and astringent after drinking etc.
新工艺白酒的异味主要有酒精异臭味， 固态白酒带入的异臭味， 浮香和后味苦涩等。
2.
The production of new technological liquor,with first-class blending liquid, edible alcohol and high quality fermented grains as its essentials,has based on the utilization of alcohol for a long time and its methods include: ①Application of advanced equipments and techniques to direct blending.
采用酒精生产新工艺白酒已历时很久。
3.
Liquor with uncooked materials is a kind of safe, hygeian and pure new technological liquor.
回顾了生料糖化与发酵的研究历程 ,阐述了淀粉构造 ,生淀粉糖化机理 ,生料酒曲组分 ,生料酿酒和生料酒曲在大、小曲酒、黄酒生产方面的应用方法 ;以及与己酸菌、酯化酶共酵来提高酒质的技术措施 ;提出生料酒是一种安全卫生纯净的新工艺白酒。
5) new technological yellow rice wine
新工艺黄酒
6) Producing technology of Luzhou-flavor liquors
浓香型白酒工艺
补充资料：雪香扇
雪香扇 古扇名。五代后蜀徐慧妃常与后主（孟昶）登楼，以龙脑末涂白扇。扇坠地，为人所得。蜀人争效其制，名曰“雪香扇”。见清吴任臣《十国春秋·后蜀·慧妃徐氏传》。
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