醇和的酒 的英文怎麼說
中文拼音 [chúnhédejiǔ]
醇和的酒
英文
velvet wine-
To hypertension precaution should take integrated step, begin the conduct propaganda that is an object with numerous people to teach, perfect and necessary organization protects a system, because the hair cause of disease that makes masses understands high blood pressure is worth limits normally with blood pressure, carry appropriate weight, notice physical training, adjust a behavior and mental insecurity position, abstemious smoke wine, eat fresh and vegetable fruit more, of the natrium in controlling food and cholesterol absorb
對高血壓預防應採取綜合措施，開展以廣大人民群眾為對象的宣傳教育，健全必要的組織保護體系，使群眾了解高血壓的發病原因和血壓正常值范圍，保持適當體重，注重體育鍛煉，調整a型行為和精神緊張狀態，節制煙酒，多吃新鮮蔬菜水果，控制飲食中鈉與膽固醇的攝入。The effects of pressure fermentation on barm propagation, the formation and reduction of diacetyl, the formation of higher alcohols and esters, and beer taste were studied in the experiments
摘要實驗研究了壓力發酵對酵母繁殖、雙乙酰形成及還原、高級醇和酯的形成，以及啤酒口味等方面的影響。The results were as follows : leaching solution by hot water extraction was date in color and had mellow date aroma and the highest fusel oil content but strong bitter taste ; leaching solution by pectinase enzymolysis had the highest reducing sugar content easy for fermentation but excessively high methanol content in fermenting wine ; leaching solution by microwave extraction had the shortest extraction time and fermentation time and the highest ethyl acetate content in wine and the produced wine had special aroma
結果表明， 90熱水浸提，浸提液發酵酒顏色呈棗紅色，雜油醇含量最高，有濃郁棗香，但苦味重；果膠酶酶解浸提，浸提液還原糖含量最高，利於發酵，但發酵酒的甲醇含量過高；微波強化浸提，浸提時間和發酵時間最短，所得棗酒的乙酸乙酯含量最高，且有特殊香味。Gas chromatography could be used in the control of liquor sanitary indexes such as methanol and fusel oil, the measurement of main flavoring components contents and the contents of four main esters and trace flavoring substances in liquor, the research on the relations between liquor flavoring compositions and liquor flavors, and the determination of liquor fragrance content
利用氣相色譜可對白酒衛生指標甲醇和雜醇油進行控制；對白酒中的主體香含量、四大酯含量、微量香味成分含量進行測定；開展對白酒芳香成分的剖析和風味關系的研究；以及對白酒中酒用香精含量的測定。The biochemical reaction in liquor - making mainly included the degradation of macromolecular substances such as the degradation of amylum and protein, the biochemical changes of micromolecular substances such as glycolysis of glucose ( emp approach ) and reconvertion of pyruvic acid, and the formation of flavoring substances such as the production of higher organic alcohol, maillard reaction, and the formation of aromatic compounds
白酒釀造過程中的生物化學反應主要包括：大分子物質的降解，如澱粉的降解和蛋白質的降解；小分子物質的變化，如葡萄糖的酵解（ emp途徑）和丙酮酸的再轉化；香味物質的生成，如高級有機醇生成、美拉德反應和芳香族化合物的形成。Screening of low higher - alcohols and diacetyl producing saccharomyces cerevisiae swain with ultraviolet mutagenesis
紫外誘變篩選低高級醇和雙乙酰含量的啤酒酵母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。Velvety. term applied to fine wine which is mellow and soft as velvet
開鵝絨般的：用於描述醇香、甘美、天鵝絨般柔和的優質葡萄酒。Simultaneous determination of tyrosol and tryptophol in beer by hplc
高效液相色譜法同時檢測啤酒中的酪醇和色醇This is a smooth wine
這是一種醇和的葡萄酒。Taishan tequ liquor belongs to pure luzhou - flavor type in luzhou - flavor liquor and its styles are elegant pit aroma, soft taste and clean aftertaste
摘要泰山特曲屬于濃香型白酒中的純濃派，其特徵為窖香淡雅，醇和綿甜，餘味爽凈。The taste of a wine which contains excess acid and is at the same time sweet. sometimes due to the presence of mannitol and lactic acid formed by bacteria
酸甜的、甜酸的：當甜葡萄酒中含有過量酸時的口感，有時是由於葡萄酒中存在甘露醇和由細菌產生的乳酸。Sour - sweet, sweet - sout. the taste of a wine which contains excess acid and is at the same time sweet. sometimes to the presence of mannitlo and lactic acid formed by bacteria
酸甜的、甜酸的：當甜葡萄酒中含有過量酸時的口感，有時是由於葡萄酒中存在甘露醇和由細菌產生的乳酸。Liquor - making materials produced ethanol and flavoring substances by complex biochemical reaction among microbes
摘要釀酒原料在復雜的微生物作用下，經過復雜的生物化學反應，產生乙醇和白酒中的香味物質。Smooth full bodied red wine obtained from the vinification of negroamaro and nero di troia grapes. suitable with red meats and pasta dishes. serve at room temperature
一種柔順，醇厚的紅酒，由內羅馬羅和尼若地綽亞這兩種葡萄釀造而成。適合於吃紅肉和意大利麵時室溫飲用。Replicating the finest white bordeaux wines, the sauvignon and semillon are barrel fermented to give an intriguing mix of fresh, vibrant, citrus flavors with rich, creamy, nutty flavors from the oak
正如上好的白波爾多葡萄酒一樣，蘇維翁和榭密雍葡萄經過桶內的發酵，都具有了迷人的新鮮柑橘，以及濃郁醇厚的橡木的混合風味。Ballantine ' s 17 year old offers the true connoisseur a classic exceptional taste from its medium, cream body that has a complex, vibrant honeyed palate with hints of word smoke
百齡壇17年溫和復雜而勁度十足的酒質，蘊含著橡木的熏香，口感醇厚，為真正的鑒賞家提供了一種經典和卓越的品味。Quality problem is a significant strategy problem. quality management in work site is the important link of the overall quality managment. the paper summarizes the missions of quality management in situ in four aspects, i. e. the prevention of quality defects, control of quality working procedure. improvement of quality, inspection and evaluation of quality. the specific requirements and implement measures for quality management which should be performed strictly by managing staff, technicians and workers are also proposed in this paper
乙醇，俗稱酒精.乙醇汽油是一種由糧食及各種植物纖維加工而成的燃料乙醇和普通汽油按一定比例混配的替代能源.按照現行國家標準，乙醇汽油是用90 ?的普通汽油與10 ?的燃料乙醇調合而成，它可有效地改善油品的性能和質量，降低一氧化碳、碳氫化合物、氮氧化物等主要污染物的排放，有著巨大的環保效應，而且它對機動車的行駛性能也沒有影響Goldbrand is a deluxe whisky brewed from cereals and malts and underground water from narrow valleys at unique natural climate. rich wine quality, qure and aromatic tastes are maintained. it is unique feature of strongly fragrant smell of fruits and natural smoking creates a valuable wine in family of scottish whiskies
金裝蘇格蘭威士忌由穀物和麥芽混合釀制而成，它取峽谷的地下深水，獨特的天然氣候，保證酒質豐潤，口感醇和，具有獨特的水果馥郁芳香及煙熏氣味，是蘇格蘭威士忌中的珍品。And the drink offering thereof shall be the fourth part of an hin for the one lamb : in the holy place shalt thou cause the strong wine to be poured unto the lord for a drink offering
民28 : 7為這一隻羊羔要同獻奠祭的酒、一欣四分之一在聖所中、你要將醇酒奉給耶和華為奠祭。分享友人