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1)  wine cellar
葡萄酒窖
2)  red wine
红葡萄酒
1.
Determination of trace plumbum in red wine by graphite furnace atomic absorption spectrophotometry;
石墨炉原子吸收光谱法测定红葡萄酒中的微量铅
2.
Application of oak barrel aging technoloy in red wine aging;
优化橡木桶陈酿工艺在干红葡萄酒生产中的应用
3.
Effect of different yeasts and pectic enzymes on the physical and chemical parameters of red wine;
不同酵母及果胶酶对红葡萄酒综合理化指标的影响
3)  wine [英][waɪn]  [美][waɪn]
葡萄酒
1.
Recognition of production regions for Cabernet Sauvignon dry red wines;
赤霞珠干红葡萄酒产地识别的研究
2.
Factors influenced the content of resveratrol in dry-red wine;
影响干红葡萄酒中白藜芦醇含量的因素分析
3.
Effect of mannoprotein on wine's malolactic fermentation(MLF);
甘露糖蛋白对葡萄酒苹果酸-乳酸发酵的影响
4)  wines [英][wain]  [美][waɪn]
葡萄酒
1.
Analysis of Aromatic Composition in Different Mono-varietal Dry Wines from Eastern Region of Ningxia Helan Mountain;
贺兰山东麓地区葡萄酒香气成分分析研究
2.
A method has been developed for the simultaneous determination of the contents of galic acid, Catechin, (-)- epicatechin, Caffeic acid, pyrocatechol, Chlorogenic acid, flavone and Felinic acid in wines by high performance liquid chroma- tography- photodiode array detector (HPLC-PAD)with solid phase extraction (SPE).
建立了固相萃取-高效液相色谱光电二极管阵列检测法测定葡萄酒中没食子酸等8种多酚类生物活性化合物的方法。
3.
Lactic acid bacteria in wines and their effects on the qualities of wines throughout fermentation were reviewed in this article.
介绍了存在于葡萄酒中的乳酸菌及其在葡萄酒酿造中的作用。
5)  grape wine
葡萄酒
1.
Deter mination of trans-cis-resveratrol in the grape wine by gas chromatography;
气相色谱法测定葡萄酒中的反式白藜芦醇
2.
On Recessive Marketing Tactics of Grape Wine Industry;
略论葡萄酒业的隐性营销策略
3.
Study on the craft of taking off bitterness from grape wine with ultrafiltration;
葡萄酒超滤脱苦工艺研究
6)  sweet grape wine
甜葡萄酒
1.
The use of halfway inhibition fermenting method could produce low-alcohol dry grape wine and sweet grape wine of higher sugar content.
利用中途抑制发酵法可制得低酒精度的干型葡萄酒,也可制得糖度较高的甜葡萄酒。
补充资料:红葡萄酒果冻
红葡萄酒果冻
红葡萄酒果冻

材料:

鱼胶片 12克 红葡萄酒 1/2杯 砂糖 3/2汤匙 水 1杯

准备工作:

将鱼胶片一片一片地加到搅动着的水中,泡涨15分钟左右。

锅中放水和砂糖,文火加热并搅拌,砂糖溶解后加入红葡萄酒煮开,放冷后置于冰箱中冷却。

做法:

1、制作果冻底料

● 锅中放水和砂糖移到火上搅拌,砂糖溶解后离开火,利用余热的将鱼胶煮溶;

● 待鱼胶完全溶化后将鱼胶液过滤(这是为了制作高度透明的果冻);

2、加入红葡萄酒

● 将红葡萄酒加到鱼胶液中充分搅拌混合,晾凉;

3、用冰箱冷却,装盘完成

● 倒入内侧已过了水的果冻模内,摆到已倒上水的冰盒中,置入冰箱中约冷却3小时;

● 果冻固化后将模外侧置于温水中温一下,将果冻取出盛于器皿中,浇上果汁并用水果装饰。

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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