酒質 的英文怎麼說

中文拼音 [jiǔzhí]
酒質 英文
vinosity
  • 酒 : 名詞1. （用糧食、水果等含澱粉或糖的物質經發酵製成的含酒精的飲料） alcoholic drink; wine; liquor; spirits 2. （姓氏） a surname
  • 質 : Ⅰ名詞1 （性質; 本質） nature; character; essence 2 （質量） quality 3 （物質） matter; substance;...
  1. In view of such case, small breweries should form adequate wort cooling procedures, barm expand propagation system and proper fermentation procedures, and establish microbial control monitoring system, which could realize thorough sterilization and washing of facilities and achieve aseptic production to improve beer quality

    中小型啤酒廠應建立麥汁冷卻工序、酵母擴培系統、發酵工序等工序和生產環節的微生物控制監測管理系統，對工藝過程及設備進行徹底清洗、滅菌，達到生產絕對無菌，提高啤酒質量。
  2. This voluntary code addresses issues such as reduced pesticide use, water and energy conservation, waste reduction and recycling, controlling of erosion, the use of “ good bugs ” in the vineyard to kill the “ bad bugs ”, creating and maintaining a habitat for raptors and other wildlife around the vineyards, planting cover crops such as mustard grass and clover to replenish the soil with nutrients, improved farm worker housing, and other measures for making high quality wines in a responsible manner

    這個自主的規定公布了如減少殺蟲劑的使用，水和能量守恆，損耗的減少和再生，腐蝕的控制，利用葡萄園里有益蟲殺死有害蟲，創造和保護在葡萄園附近的鳥類和其他野生動物的生存環境，種植覆蓋地表的植被如芥菜和三葉草補充土壤的養份，改善農場工人的住房，和其他能提高葡萄酒質量的有效的方法。
  3. The addition amount of 0. 01 % ~ 0. 035 % can reduce the rough spicy taste, cover the intermixed taste, purify the liquor quality, balance and regulate the fra grance

    添加量在0 . 01 % ~ 0 . 035 %就可降低酒體的糙辣味，緩沖和掩蓋雜味，可使其酒質綿甜爽凈，香味協調及平衡作用。
  4. With years of brewing experience, san miguel pale pilsen is brewed fresh with the finest selection of ingredients. its golden colour and rich taste deliver enjoyable beer moment to consumers all the time

    優選世界上等原料，結合生力公司多年豐富釀造技術釀制出新鮮的生力啤酒，其色澤金黃，酒質芬芳，酒味甘香醇厚，另消費者更能享受啤酒的樂趣。
  5. Producing flavoring liquid by using rhizopus chinese r92 to improve new type liquor quality

    92華根霉生產調味酒提高新型白酒質量
  6. The world ' s number four 12 years old deluxe whisky, the brand has become the international gold standard in premium scotch whisky

    酒質溫潤醇和，具有濃郁的雪梨香味，最能體現與生具來的真摯與誠意，是藝術與質量的完美結合。
  7. The key techniques in the production of quality low - alcohol liquor are as follows : 1. proper control of base liquor quality and the production techniques ; 2. the treatment of gloss lost and turbidity in reducing alcohol content of high - alcoholicity liquor ; 3. blending and flavoring

    生產高質量的低度白酒的生產技術關鍵是：基酒質量與生產工藝的控制；高度酒降度產生的失光、渾濁處理；勻兌和調味。
  8. A - acetolactate decarboxylase is critically important in beer industry. during beer or wine fermentation, the yeast produces a - acetolactate, and the a - acetolactate can be spontaneously decarboxylated into diacetyl

    5 ）是啤酒工業中使用的一種重要酶制劑，它可以降低啤酒中雙乙酰的含量，加快啤酒的成熟，提高啤酒質量。
  9. Backsberg ' s full bodied dry red wine. spicy, chocolate and ripe black berries. toasted oak flavours and a long satisfying finish

    本酒酒質可靠，黑莓果香濃郁，口感富有橡木香味，飽滿。
  10. Activated charcoal and zeolite had little side effects on beer, as well as simple technique and low cost

    吸附劑對啤酒質量影響很小，且工藝簡單，投入成本低。
  11. New type liquor had the advantages of soft and clear liquor taste, transparent in color, high liquor yield, high plasticity, and high quality product rate etc

    新型白酒具有酒質柔和、爽凈、甘洌，酒體清澈透明，可塑性強，出酒率高、優質品率高等特點。
  12. Deep ruby - red in color with a garnet rim. a firm, vigorous, full - bodied palate, with powerful fruit flavors and a long finish

    紅寶石般的酒體，邊緣泛著石榴紅色澤。此酒質地緊湊，酒體飽滿而豐厚，果香馥郁，令人回味悠長。
  13. The finish evokes autumn leaves and mushrooms

    酒質豐饒怡人，酒體平衡，回味持久綿長。
  14. The approaches to improve the quality of new craft liquor were summed up as follows : proper selection and treatment of raw materials including alcohol, seriflux, food additives, heading liquor, and ending liquor etc. ; scientific liquor body design including the relations between microconstituents and ethyl caproate in luzhou - flavor lqiuor and the formula of new craft liquor etc ; use of traditional liquor production techniques coupled with modern bio - techs, formulation of the quality standards of new craft liquor as soon as possible and strict enterprise supervision to perfect enterprise quality guarantee system and to advance the development of new craft liquor and the improvement of liquor quality

    摘要提高新工藝白酒質量的措施為：做好生產新工藝白酒基本原料如酒精、加裝水、食品添加劑、酒頭、酒尾等的選用及處理；對新工藝白酒酒體進行科學設計，包括濃香型白酒中微量成分與己酸乙酯的關系、新工藝白酒的配方等；運用傳統白酒生產工藝，結合應用現代先進的生物技術，盡快制訂新工藝白酒質量標準，加大監管力度，完善企業質量保證體系，促進新工藝白酒的發展和質量提高。
  15. It will be benefit to the im provement of the liquor quality

    對提高酒質有實際的指導意義。
  16. A fine complex late bottled vintage with a long lingering finish

    此酒酒質精緻而復雜，回味雋永。
  17. The quality of english wines can now compare with wines from germany

    現在英國的酒質可以比得上德國的了。
  18. A full body blend of cabernet and merlot. pure, persistent and fruity

    此酒由蘇維翁和美露混合釀造，酒質純凈，有持久的果香。
  19. The importance of attached mud cellar quality to the liquor quality in the luzhou - flavor liquor making is reviewed

    摘要論述了濃香型大麴白酒生產以依附的泥窖質量對酒質質量影響的重要性。
  20. Liquor produced by wrapped starter had better quality and mellow and full liquor body with enjoyable liquor flavor and aftertaste

    用包包曲釀酒，酒質明顯得到提高，其酒體醇厚飽滿、曲香好、餘味長。
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