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1)  miscellaneous style liquor
兼香型白酒
1.
A total of 90 aroma compounds were identified, the most important compounds contributed to Chinese miscellaneous style liquor were ethyl hexanoate, 4-vinylguaiacol, hexanoic acid, 3-methylbutanol, ethyl 3-methylbutanoate, 4-ethylguaiacol, vanillin, 2-phenylethyl acetate and butanoic acid.
采用液-液萃取法(liquid-liquid extraction,LLE)提取兼香型白酒和浓香型白酒中的香气化合物,采用闻香分析(GC-O)和GC-MS分离鉴定。
2)  liquor of Luzhou-flavor and Maotai-flavor
浓酱兼香型白酒
3)  liquor flavor styles
白酒香型
1.
The establishment and historical development of liquor flavor styles are introduced.
介绍了白酒香型的确立和发展历史背景,并阐明了白酒的众多香型中清香、浓香、酱香是传统大曲酒的主流香型及香型的变迁是经济发展和对传统工艺的继承与发扬的结果。
4)  Feng-Luzhou-flavor mixed liquor
凤兼浓型白酒
5)  soy-flavor liquor
豉香型白酒
1.
Yubingshao,as a typical repre-sentative of soy-flavor liquor,is produced as follows :big caky starter used as saccharifying ferment ;rice used as raw materials;use level of starter as high as20%;after distillation of zhaijiu(vegetarian liquor),fat then added for mature,and the special.
豉香型白酒乃我国十大香型之一,独具南国特色,区域消费特征很明显,为主要出口白酒酒种之一。
6)  luzhou-flavor liquor
浓香型白酒
1.
Application of the Technology of Cellar-flowing by Five Kinds of Cereal Grains in the Production of Luzhou-flavor liquor in North China;
五粮跑窖工艺在北方浓香型白酒中的应用
2.
The Change Rule of Total Ester Total Acid During Storage of Luzhou-flavor Liquor
浓香型白酒贮存过程中酯减少途径的研究
3.
The change rules of total esters and total acids in Luzhou-flavor liquor of different alcoholicity and of different grades during storage were studied and the related inflluencing factors were investigated.
研究了不同酒度、不同等级的浓香型白酒在贮存过程中的总酯、总酸的变化规律以及影响因素。
补充资料:送陈兼应辟兼寄高適、贾至
【诗文】:
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【注释】:



【出处】:
全唐诗:卷246_14
说明:补充资料仅用于学习参考,请勿用于其它任何用途。
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