醅 的英文怎麼說

中文拼音 []
醅 英文
名詞[書面語] （沒過濾的酒） unstrained spirits
  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. It was adopted that the adequate controls on fermented grains proportioning, starch content, moisture content, acidity, pit - stepping, and the use of saccharifying enzyme and dry yeast to ensure good fermentation in pits and further to realize safe trans - production of luzhou - flavor tequ liquor in summer

    摘要濃香型特曲酒夏季壓排、轉排生產要合理調整工藝配方，從糧醅比、澱粉含量、水分、酸度、踩窖以及糖化酶、乾酵母的使用等多個方面進行合理控制，保證窖池的良好發酵。
  3. On the other hand, in winter, it should be taken the adequate change in production techniques such as the increase of pit entry temperature in the first steamer, the decrease of pit stepping times, the addition of saccharifying enzyme and dry yeast, and the increase of starch content etc. to ensure good fermentation of fermented grains and further to stablize and improve product quality

    同時，在冬季生產中，要採取適當提高第一甑大（米查）的入池溫度、減少殊窖、添加糖化酶和乾酵母、提高澱粉濃度等工藝措施，保證糧醅的良好發酵，穩定和提高產品質量。
  4. Study on the smoking solid - substrate fermentation processing of mature vinegar

    山西老陳醋熏醅工藝研究
  5. Only then can it be roasted, ground and brewed into the stuff that dreams are quelled with

    到那時它才被烘醅然後攤到地上晾曬然後被醞釀，成為夢想中的原料。
  6. Research on the determination method for the residual alcohol in the fermented mash for chinese highly - flavored liquor

    白酒發酵糟醅中殘余酒精含量檢測方法的探討
  7. The change trend of enzyme and microbe in the fermented grains during the fermentation was made clear

    初步弄清了老白乾香型白酒酒醅發酵過程中主要微生物和酶活力的變化趨勢。
  8. Accordingly, strict management of the key technical operations was helpful for the control of the acidity of distilled grains for pit entry and the improvement of liquor quality

    因此，嚴格控制工藝過程中的關鍵步驟，有利於控制糟醅入窖的酸度，提高酒體質量。
  9. The effects of technical operations such as grains mixing before pit entry, husk mixing, steaming, water proportioning and cooling etc. on the acidity of distilled grains were investigated

    摘要研究了入窖前拌糧、拌稻殼、蒸煮、打量水、攤涼等工藝操作對糟醅酸度變化的影響。
  10. The results showed that grains mixing and steaming had evident effects on the acidity of distilled grains, then water proportioning had less effects on it, and other operations had only slight effects

    結果表明，拌糧和蒸煮對糟醅的酸度變化影響最明顯，其次是打量水，其他操作對降酸影響不明顯。
  11. In summer, using half - underground pool to have solid - state alcoholic fermentation. result showed : the temperature of half - underground pool was 2 - 3 lower than ground pool, the alcoholic strength proved 29 %, acidity descended 40 %, productivity of vinegar proved 5. 17 %

    夏季利用半地下酒化池進行固態法酒精發酵，結果表明：半地下池較地上池酒醅發酵溫度下降2 3 ，酒醅酒度提高29 % ，酒醅酸度下降40 % ，食醋產量提高5 . 17 % 。
  12. 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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