1) 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
2) highland barley wine starter
青稞酒曲
3) 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。
4) highland barley yellow rice wine
青稞黄酒
5) distilers of highland barley
青稞酒糟
6) highland tealeaf wine
青稞茶酒
补充资料：清酒
| 清酒 sake 以精白米为原料，用日本独特方式酿造的酒。又称日本酒。酒度在15％(容量)以上，色泽淡黄，清亮透明，具有独特的香和味。成品酒按糖度可分甜型和干型；按酒精度、浸出物含量、感官特性等质量标准可分为特级、一级和二级酒；按制造方法可分为吟酿酒、纯米酿造酒、本酿造酒、普通酿造酒、增酿酒等。清酒的历史悠久。其酿造方法几经变迁，至15～16世纪已接近现代的方法。随着日本人民饮酒习惯的变化，清酒的产量呈下降的趋势。由于开发贵酿酒、高酸味清酒、红酒、发泡清酒、纯生清酒、低度清酒、清酒利口酒等多种新产品，使产量有所回升。中国也曾生产过清酒，后因消费者的变化而停产。唯长春、山东尚有改良型的清酒生产。 |
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