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.
The Effect of Different Low-valued Fish Hydrolysates on Sauce Flavor Synthesis by Maillard Reaction
低值鱼蛋白酶解产物对酱香型美拉德反应产物风味的影响
6.
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)
7.
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。
8.
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。
9.
thick spicy sauce made from tomatoes.
番茄做成的芳香稠酱。
10.
A piquant sauce of soy, vinegar, and spices.
伍斯特郡辣酱油一种含大豆、醋和香料的辣酱油
11.
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。
12.
very spicy sauce made from tabasco peppers.
塔巴斯哥胡椒粉做成的非常香的酱油。
13.
caviar, champagne and other luxuries
鱼子酱、 香槟以及其他奢侈品
14.
pungent sauce of soy and vinegar and spices.
大豆、醋和香料做成的风味酱。
15.
We regaled ourselves on caviar and champagne.
我们尽情地享用鱼子酱和香槟酒.
16.
The test studied the method of adding lentinus edodes and garlic into soy sauce.
研究了香菇、大蒜加入酱油的添加工艺。
17.
Jennifer: And they have tangy, freshly-made salsa, too.
珍妮花：而且他们还有香辣的现做辣酱。
18.
Development & Application Perspective of 2003 Maotai-flavor Blending Liquid;
2003酱香调味液的开发应用前景