1) liquor produced by solid-liquid fermentation
![点击朗读](/dictall/images/read.gif)
固液法白酒
1.
The development process of liquor produced by solid-liquid fermentation was reviewed.
![点击朗读](/dictall/images/read.gif)
回顾了固液法白酒的发展历程,通过学习固液法白酒的国标,了解内容实质,阐述了提高固液法白酒质量的技术关键。
2) solid fermentation liquor
![点击朗读](/dictall/images/read.gif)
固态法白酒
1.
The traditional solid fermentation liquor can be identified from four aspects:organoleptic features and taste,phenomena occurred during total esters detection,trace component analysis by gas chromatography;and measurement of solid substance content.
传统固态法白酒可以从四个方面进行鉴定,感官特征及品评;总酯项目检测时发生的现象;气相色谱微量成分分析;测定固形物含量;据此总结出一种快速鉴定固态法白酒的方法。
3) liquor production by liquid fermentation
![点击朗读](/dictall/images/read.gif)
液态法白酒生产
5) liquor by solid-liquid fermentation
![点击朗读](/dictall/images/read.gif)
固液结合酒
1.
The p er formance tests of four different Tianyi bio-extraction liquid products were use d in liquor by liquid fermentation and liquor by solid-liquid fermentation of t hree different alcohol contents.
对天邑生物提取液4种不同产品在液态酒、固液结合酒3种不同酒度进行了应用实验,结果表明,其对酒的香和味都有较大的影响,用量在成品酒中宜小不宜大,以40μl/100ml为宜;在高度酒中可以稍大,在50μl/100ml左右,能增强酒的闻香(多粮香、醇香、陈香、糟香)、自然感,使酒体更加醇和、净爽;量大时可能使后味显糙、欠净。
6) liquor by liquid fermentation
![点击朗读](/dictall/images/read.gif)
液态法酒
补充资料:固态培养法
分子式:
分子量:
CAS号:
性质:在麸皮、米或其他固体培养基上进行微生物培养的方法。目前多数须用机械通风箱式培养,在培养过程中,箱底通入可控制温度和湿度的无菌空气。
分子量:
CAS号:
性质:在麸皮、米或其他固体培养基上进行微生物培养的方法。目前多数须用机械通风箱式培养,在培养过程中,箱底通入可控制温度和湿度的无菌空气。
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