酒麴 的英文怎麼說

中文拼音 [jiǔ]
酒麴 英文
distiller's yeast
  • 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
  1. The by - product including yellow water and ending water in liquor production was used to produce esterifying liquid through the addtion of ending liquor, daqu, quality aged pit mud, fermented grains, quality edible alochol, caproic acid and esterifying enzyme and yeast for liquor use only etc

    摘要以白酒生產的副產物黃水和尾水，添加酒尾、大麴、優質老窖泥、酒醅、優質食用酒精、己酸、酯化酶和酒用酵母等生產酯化液。
  2. Discussion of koji making materials of liquor

    小議制酒大麴原料
  3. Application of alcohol active dry yeast and saccharifying enzyme in trans - production after pits storage of daqu liquor

    酒精活性乾酵母與糖化酶在大麴酒壓窖后轉排生產中的應用
  4. Extracts of 10 selected chinese herb medicines ( rhizoma coptidis, cortex phellodendri, radix scutellariae, fructus forsythiae, cortex magnoliae officinails, radix glycytthizae, folium artemisiae argyi, ligustici chuanxiong rhizoma, flos lonicerae, fructus schisandrae ) were tested in vitro against six different microorganisms [ bacteria ( staphylococcus aureus, escherichia coli and bacillus subtilis ), yeast ( saccharomyces cerevisiae ) and find ( aspergillus flavu and trichoderma viride )

    摘要本文選用黃連、黃柏、黃芩、連翹、厚樸、甘草、艾葉、川芎、金銀花及五味子十味中草藥水提液，對金黃色葡萄球菌、大腸桿菌、枯草芽孢桿菌、啤酒酵母、黃麴黴及綠色木霉這六種菌進行了體外抗菌試驗。
  5. Foodstuffs - determination of ochratoxin a in wine and beer - hplc method with immunoaffinity column clean - up

    食品.葡萄酒和啤酒中赭麴黴素a的測定.免疫親和柱層提純高效液相色譜法
  6. Foodstuffs - determination of ochratoxin a in wine and beer - hplc method with immunoaffinity column clean - up ; german version en 14133 : 2003

    食品.葡萄酒和啤酒中赭麴黴素a的測定.免疫親和柱層凈
  7. Foodstuffs - determination of ochratoxin a in wine and beer - hplc method with clean - up on a immunoaffinity column clean - up

    食品.葡萄酒和啤酒中赭麴黴素a含量的測定.免疫親和柱層清潔的高效液相色譜法
  8. The anti - pathogenic activities of capsaicin, which was extracted from the chosen hot pepper, against three pathogenic bacteria and seven pathogenic fungi were evaluated

    摘要從紅辣椒中提取的辣椒堿對金黃色葡萄球菌、大腸桿菌、枯草芽孢桿菌這3種常見的病原細菌及黑麴黴、啤酒酵母等7種病原真菌進行拮抗試驗。
  9. After the tang legend " li wachuan " produced, it has developed and evolved in the descendant different literature style, epecially arrived a yuan zaju " li ya - xian huajiu qvjiangchi " and the bright legend " xiuruji " obtained the further development

    摘要唐傳奇《李娃傳》產生以後，在後代不同的文學樣式中發展演變，特別是到了元雜劇《李亞仙花酒麴江池》和明傳奇《繡襦記》中得到了進一步的發展。
  10. The result showed that liquor ' s aroma and alcohol yield could be improved by adding another starter during the fermentation with uncooked sorghum

    結果表明：在高粱生料發酵過程中加入另一種自製的芳香酒麴，酒的香味得到明顯改善，出酒率較高。
  11. 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。
  12. The scientific and technical accomplishments achieved by luzhou laojiao group in recent years were introduced in this paper covering the following aspects : establishment of new fermentation theoretical systems successively including " in - pits solid fermentation mode of lu - type liquor ", " fermentation control by organic acid ", " out - pits fermentation to produce aroma " and " starter fermentation under anoxic environment " etc. ; research on solid fermentation of daqu ; research on production techniques of high - grade liquor products

    摘要近年來瀘州老窖釀酒科技創新所取得的成果：先後創建了「瀘型固態法白酒窖內發酵模式」 、 「有機酸控制發酵」 、 「窖外發酵生香」 、 「微氧環境曲藥發酵」等新的發酵理論體系；固態大麴發酵的研究；超高檔白酒生產工藝研究。
  13. Origin and development of chinese first fermentation pit - record of luzhou laojiao liquor

    瀘州老窖大麴酒五十年代查定記實
  14. Yanghe da qu, produced by yanghe group, is one of the eight famous brands of old liqueur in china

    洋河集團生產的洋河大麴系中國老牌八大名酒之一，目前在市場營銷方面遇到一些問題。
  15. With more than 30 years ' producing history, we have the largest scale to produce strong fragrant dachu wine

    是重慶市濃香型大麴酒生產規模最大的釀酒廠家之一，具有三十余年的生產歷史。
  16. The main reasons of the formation of its style cover the followings : 1. the quantity and the species of microbes in pit mud ; 2. the quantity and the groups of daqu microbes ; 3. liquor - making raw materials ; 4. liquor - making water ; 5. production techniques ; 6. production environment

    泰山特曲風格特點的形成主要因素有：窖泥微生物的數量和類群；大麴微生物的數量和類群；釀酒原料；釀酒用水；生產工藝；生產環境。
  17. The main factors that forming zhanggong style include the suitable natural environment, perfect daqu, specific cellar pool and microbial zone, unique perfect production technology, and scientific blending technology, etc

    在適宜的自然環境，優良的中、高溫大麴，特定適于張弓酒風格形成的窖池和微生物區系、獨特完善的生產工藝、科學的勻兌技術等構成了張弓酒風格形成的主要因素。
  18. The techniques used in soft - thick luzhou liquor production, which include the enrichment of microbial in manmade cellar mud, koji making technology, piling, fermentation and distil improvement, are described

    摘要綿柔豐滿濃香型白酒生產中應重視如下四方面的技術措施：人工窖泥培養微生物區系的完善性、大麴培制工藝中增加蛋白源和提高蛋白酶活力、堆積發酵在生產中的應用及蒸餾設備的改進。
  19. This text introduced the xiangjiao wine industry development of the daqu, pass the eye view, hand to touch, the nose smells three as pects analytical big song finished product songs of sense organs disease harm, and put forward the part prevention measure

    摘要介紹了湘窖酒業大麴的培養，通過眼觀、手摸、鼻嗅三方面分析大麴成品曲的感官病害，並提出了部分預防措施。
  20. Then the esterifying liquid was condensed into blending liquor by direct distillation for liquor blending ( or both direct discharge of esterifying liquid in bottom pot for cross steaming and discharge in fermented grains for distillation ) could evidently improve daqu quality and increase enterprise economic benefits

    將酯化液直接蒸餾濃縮提純製成調味酒用於勾調白酒，或將酯化液直接倒入底鍋中串蒸，或倒入糧醅進行蒸餾，均可明顯提高大麴酒的品質，增加企業的經濟效益。
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