1.
Introduction of the Concept of Maotai-flavor Functional Bacteria to Investigate the Formation of Maotai-flavor
引入“酱香功能菌”概念 探索酱香型白酒风味成因
2.
The Stabilization of Maotai-flavor Liquor Production Techniques Is the Base for the Development of Grade Ⅱ & Grade Ⅲ Maotai-flavor Liquor-making Enterprises
稳定酱香型酒生产工艺是发展贵州二三类酱香型白酒企业的基础
3.
Effect of different amount of Qu on fusel oils in Sauce-flavor liquor
不同加曲量对酱香型白酒中杂油醇影响探讨
4.
Study on the Function of Furfural Content in Fragrance Style of Chinese Liquor and Its Measurement Research
酱香型白酒中糠醛的作用及测定方法研究
5.
Technical Innovation of Wuling Mtaotai-flavor Liquor Research on the Special Grains Wetting Techniques (Report Ⅰ)
武陵酱香型白酒工艺创新——特殊润粮工艺的研究(第一报)
6.
Baiyunbian Liquor is the typical representative of Maotai-Luzhou-flavor liquor.
白云边酒是浓酱兼香型白酒的典型代表。
7.
Comparative Research on Maotai-flavor Liquor in Maotai Region According to Boron Isotope Ratio
茅台地区酱香白酒硼同位素比较研究
8.
Based on xifeng liquor, Fen-flavor &Luzhou-flavor liquor and Fen-flavor &Luzhou-flavor &Maotai-flavor liquors were developed successfully.
以凤型白酒为基础，进行单兼或多兼，开发出凤兼浓、凤浓酱兼香型白酒。
9.
Fresh, fruity, dry red wine with medium body, powerful black pepper and cherry-like aromas. It is soft and tasty.
清新水果芳香型红葡萄酒，散发无尽黑胡椒和酱果香。入囗清爽香滑。
10.
Strong aromatic Chinese spirits
GB/T10781.1-1989浓香型白酒
11.
Strong aromatic Chinese spirits of low concentration
GB/T11859.1-1989低度浓香型白酒
12.
Chi--fiavour Chinese spirits
GB/T16289-1996豉香型白酒
13.
Mild aromatic Chinese spirits
GB/T10781.2-1989清香型白酒
14.
Mild aromatic Chinese spirits of low concentration
GB/T11859.2-1989低度清香型白酒
15.
Rice aromatic Chinese spirits of low concentration
GB/T11859.3-1989低度米香型白酒
16.
Rice aromatic Chinese spirits
GB/T10781.3-1989米香型白酒
17.
Chopped rosemary mixed with vegetable oil, garlic, and white wine makes a tasty marinade for meats.
剁碎的迷迭香与植物油、大蒜和白酒调和后，成了美味的 肉酱汁。
18.
Lettuce, crabmeat, octopus, shrimp, cuttlefish, onion, carrot and sweet pepper, with white wine and estragon sauce seasoning.
什锦生菜、蟹肉、章鱼、虾仁、花枝、洋葱、红萝卜、甜椒。佐白酒香草酱。