1) The celery none-sugar raki
芹菜干红葡萄酒
2) dry red wine
干红葡萄酒
1.
Production of alcohol-free dry red wine using molecular distillation technology;
分子蒸馏生产无醇干红葡萄酒的研究
2.
Analysis of aroma components in the grape and dry red wine of 8804 by GC/MS;
8804果实和干红葡萄酒香气成分的GC/MS分析
3.
Effects of malolactic fermentation on dry red wine quality;
苹果酸-乳酸发酵对干红葡萄酒品质的影响
3) claret
[英]['klærət] [美]['klærət]
干红葡萄酒
1.
High performance liquid chromatography(HPLC) was used to establish the fingerprint of ether extract of claret to distinguish claret quality stability.
采用高效毛细管电泳(HPCE)建立了干红葡萄酒的乙醚提取物的指纹图谱,并进行指纹图谱分析。
2.
Fresh Chixiazhu claret was used as research object, processed by aging-acceleration by electric field, and free amino acids content in treatment samples and contrast samples were determined respectively by high pressure liquid chromatogram.
以新鲜赤霞珠干红葡萄酒为研究对象,采用高强电场对其进行人工催陈处理后,采用高压液相色谱测定对照样和处理样的游离氨基酸含量。
3.
We ascertained proper technical conditions for application of W-ADY in the fermentation of claret by tests.
W -ADY应用于干红葡萄酒发酵 ,通过试验 ,确定合适的工艺条件 ,生产的干红葡萄酒质量较好且稳定 ,取得了较为理想的效
4) Red Wine
干红葡萄酒
1.
A new fluorometric method for determining the content of resveratrol in red wine was developed.
建立了一种利用荧光分光光度计检测干红葡萄酒中白藜芦醇的新方法,探讨了白藜芦醇荧光光谱检测的最佳条件,其激发波长和发射波长分别是346。
5) low-alcohol dry red wine
低醇干红葡萄酒
1.
This experiment mainly studied the use of glucose oxidase for production of low-alcohol dry red wine.
利用葡萄糖氧化酶制备低醇干红葡萄酒,可有效地降低潜在酒精度,把一部分葡萄糖转化成葡萄糖酸。
6) Fresh claret
新鲜干红葡萄酒
1.
Fresh claret was processed by high-voltage pulsed electric field with changed electric-field intensity,the treatment results suggested that some changes in wine chromaticity.
通过改变电场强度,研究高压脉冲电场对新鲜干红葡萄酒色度的影响。
补充资料：芹菜拌干丝
芹菜拌干丝
原料: 原 料：
主料：芹菜175克，五香豆腐干75克。辅料：酱油10克，白糖10克，香油5克，精盐1克，味精0.5克。
制法: （1）将芹菜洗净，切成寸段；将豆腐干切成丝。
（2）将芹菜段和豆腐丝放入沸水中烫透，捞出沥干，放入盘中。
（3）加入酱油、白糖、香油、精盐、味精拌匀即可。
特点: 脆糯相间，清爽利口。
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