1) the yellowful liquors
发黄白酒
2) development of yellow rice wine
黄酒开发
3) fermentation of yellow rice wine
黄酒发酵
1.
In order to offer the theoretical evidence for the key points control in the fermentation of yellow rice wine,the changes of residual total sugar,alcohol,total acid and amino acid nitrogen during the primary fermentation and secondary fermentation were tested.
为了给控制黄酒发酵过程中的关键点提供理论依据,通过测定黄酒前发酵过程和后发酵过程中发酵醪总糖、酒精度、总酸和氨基酸态氮等成分的变化,结合黄酒发酵的生物化学机理,对黄酒发酵过程进行分析,认为总糖呈现先逐渐下降后保持稳定的趋势、总酸呈现先上升后下降的趋势、氨基酸态氮含量基本上呈现不断增加之势和酒精度则呈现先迅速升高后小幅波动之势。
4) wine lees protein
黄酒糟蛋白
1.
In this paper, based on the high concentration ofprotein of the wine lees, the extraction and functionality properties of the wine lees proteins,and in vitro digestion of the unextractable protein existed in the residues were investigated.
本论文针对黄酒糟蛋白含量高的特点,对黄酒糟蛋白的提取工艺、功能性质及提取蛋白后残渣中残余蛋白的体外消化性进行了研究,以达到充分利用蛋白资源的目的。
补充资料：湿热发黄
湿热发黄 湿热发黄 病证名。属黄疸病之阳黄范畴。见《丹溪心法·疸》。为湿热相搏所致之黄疸。《伤寒全生集·辨伤寒发黄》：“湿热发黄，一身尽痛，发热口渴，小便不利，色如熏黄，暗而不明也。”如热重于湿，则色如橘黄鲜明，口渴较甚，治以清热为主，兼用利湿消黄，用茵陈蒿汤、大黄硝石汤。如湿重于热，治以利湿消黄为主，佐以清热，方用茵陈五苓散、参苓渗湿汤、甘露消毒丹等。参见黄疸、阳黄条。
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