1) Brewed Alcoholic Beverages
酿造酒类
2) liquor-making
白酒酿造
1.
During liquor-making,temperature has great effects on the quality and the yield of microbial fermentation.
白酒酿造过程,温度对微生物发酵的质量和产量都会有较大影响。
2.
There are comprehensive provisions on liquor-making workers covering their skills and their work types etc.
国家职业标准——《白酒酿造工》已于2003年颁布施行,该标准对职工技能、各等级工、不同工种的工作均进行了详尽的规定,对照标准,当前还存在着较大差距:如知识面较窄,虽有丰富的实践经验,但文化程度有限;虽有较系统的基础知识,但又缺乏实践经验等。
3) rice wine brewing
黄酒酿造
1.
The function of water in rice wine brewing and the relationship between the inorganic component in water and wine quality were introduced in this paper.
简叙了水在黄酒酿造中的作用以及水中无机成分与酒质的关系,同时将绍兴鉴湖水质和日本酿造用水进行了比较,在此基础上提出了黄酒酿造不同用水的要求和水质的净化处理方法。
4) brewing wine
酿造酒
5) ice wine brewing
冰酒酿造
6) beer brewing
啤酒酿造
1.
The flavor change of aroma hop during beer brewing and its effects on beer quality were investigated in this paper.
本文主要就香型酒花在啤酒酿造过程中的风味变化以及对啤酒香味质量的影响进行了讨论。
2.
A case of beer brewing process was studied,the results show that the main potential environmental factor influence orders are eut.
以啤酒酿造过程为案例进行了评价研究。
3.
Hops used in beer brewing could add beer bitterness and improve beer taste and beer foam stability.
啤酒花用于啤酒酿造,在增加啤酒苦味的同时可改善啤酒的风味和提高啤酒的泡沫稳定性。
补充资料：酿造酒
分子式：
分子量：
CAS号：
性质：见发酵酒。
分子量：
CAS号：
性质：见发酵酒。
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