fermenting liquor 中文意思是什麼
fermenting liquor
解釋
發酵液- liquor : n. 1. 液，液體。2. 【藥學】溶液；液劑。3. 煮汁，煎汁。4. （特指蒸餾製成的）酒。vt. ,vi. 泡溶；浸在液體中；上油（在鞋子等上）〈俚語〉喝酒 （up）.
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As the liguor is prepared carefully by fermenting in the low tempreture, distilling with doublepots, choosing liquor on the basis of quality and brewing carefully, thus formed the technology with its own characteristics. this liquor looks chear, smells sweat, tastes soft and refreshing
公司產品主要有高粱、小麥、大麥、豌豆等優質糧食，採用低溫發酵、雙輪蒸餾、論質摘酒、分級儲存、精心釀造而成，入口綿、甜、爽、凈，具有窖香濃郁、回味悠長等自己的獨特風格。 -
Y - ady instead of self - cultured yeast wine was used in new craft xiangxue wine production with its use level as 0. 1 % ( distiller ' s grains liquor was added in two batches during the production ), which could facilitate the techniques and improve the fermenting stability with no adverse effects on wine taste and wine quality
摘要在大罐新工藝香雪酒生產中，採用黃酒活性乾酵母代替自培酒母，乾酵母用量0 . 1 % ，糟酒分2次加入，可以進一步簡化大罐香雪酒工藝操作，提高釀造穩定性，且所釀的酒風味質量均不受影響。 -
In recent years, luzhou - flavor liquor distilleries in north china had actively practiced lots of methods to improve liquor quality as follows : improving the quality of fermenting pits, strengthening pits maintenance, popularizing the production of compounding flavor - producing daqu and the application of intensified daqu, popularizing the building of small - size fermenting pits, paying stress on technical operation and strengthening technical management, improving the tasting and blending level of product liquor, further studying the stability of north china luzhou - flavor liquor, and carrying out the research on the application of biotech and flavoring - producing technique outside pits etc
摘要北方濃香型曲酒廠在提高濃香型曲酒質量方面採取了提高發酵窖池質量，加強窖池養護；推廣復合生香大?生產和強化大?的應用；推廣建立適宜小型發酵池及其應用；嚴格工藝操作規程和加強工藝管理；提高成品酒的品評、勻兌水平，加強濃香型曲酒穩定性研究；積極進行生物技術的應用和窖外產香工藝技術的試驗研究等措施，極大地推動了北方濃香型曲酒質量的提高。 -
The advantages of high temperature daqu including agreeable aroma, strong saccharifying power and low fermenting power have determined the use level of daqu and the unique production techniques of maotai - flavor liquor including high - temperature stacking outside of pits and high - temperature fermentation in pits, which are key and unique techniques for maotai - flavor liquor only ( such techniques could form maotai - flavor )
高溫曲由於香氣好，糖化力、發酵力低決定了醬香型酒大用曲量、窖外高溫堆積、窖內高溫發酵的工藝，這是區別于其他酒種關鍵的、獨特的工藝環節，同時也是形成醬香的工藝環節。 -
The antimicrobial characters of the fermenting liquor of bc98 - b cereus and its antifungal crude extraction on fusarium oxysporum f sp cucumerinum owen
發酵液與抑菌粗提物對黃瓜枯萎病菌的抑菌特性研究 -
For the purpose of home brewing in any premises conducted in accordance with the above conditions, you are allowed without a licence to possess in those premises any utensil or apparatus, other than a still or part of a still, for manufacturing the liquor, together with fermenting or fermented materials not exceeding 60 litres
為按上述條件在任何處所進行家中自釀制酒，你可以在並無領有牌照的情況下在該處所內管有用作製造有關酒類的用具或器具（但蒸餾器或其任何部分除外） ，以及不超逾60升的發酵中或已發酵的物料。
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