wine acid 中文意思是什麼

wine acid 解釋
【化學】酒石酸。

  • wine : n. 1. 葡萄酒；酒。2. 果酒。3. 〈英國〉（大學生晚餐后的）酒會。4. 【醫學】葡萄酒溶劑。5. 葡萄酒色，暗紅色。vt. ,vi. 用葡萄酒招待；（請…）喝酒。
  • acid : adj. 1. 酸味的。2. 【化學】酸的，酸性的。3. 〈比喻〉尖酸刻薄的，易怒的。n. 1. 酸味物。2. 【化學】酸。adv. -ly ,-ness n.
  1. The wine in him has almost melted acetic acid

    他一肚皮的酒幾乎全化為了醋酸。
  2. Rich variety of natural climate, dry and rainless, irrigated by the melt water of tianshan mountain ' s ice and snow, sufficient sunlight, significant temperature gap between day and night, suitable for growth and cultivation of different types of wine grape, few disease and pest, high grape sugar contents level, moderate acid level, good color and luster, ideal material for producing top grade green food wine

    自然氣候類型多樣，乾旱少雨，天山冰雪融水灌溉，光照充足，晝夜溫差大，適宜酒葡萄不同品種的生長發育，病蟲害少，葡萄果粒含糖量高，酸度適中、色澤好，是生產綠色食品高檔葡萄酒的理想原料。
  3. The brewing characteristics of shaoxing wine were presented in the following eleven aspects : the uniqueness of adjunct materials and the variety of different wine, the treatment of soaking rice at low temperature for a long time, the variety of fermentation state, the characteristics of rice wine broth, the variety and complexity of microorganisms, the uniqueness of inoculation and strain preservation, the process of mixed fermentation of yeast and lactic acid bacteria ( e. g. the concurrence of saccharification, yeast fermentation and lactic fermentation ), the over - mixing of different liquors, the high sterilization temperature, and the storage of produced wine

    摘要該文從11個方面論述了紹興黃酒的釀造特點，即配料的特殊性和酒種的多樣性；低溫長時間浸米；發酵狀態的多樣性；黃酒醪的發酵特點；微生物的多樣性，復雜性；接種方式獨特；菌種保存方法獨特；酵母與乳酸桿菌協同作用的混合發酵并行的過程（即邊糖化、邊酵母發酵、邊乳酸發酵同時進行的三邊發酵） ；酒液勾兌；較高的滅菌溫度；成品酒的貯存。
  4. Methods : refers to gems / food recommends the monitor project, the shaoxing special food yellow wine, the dried vegetables, the preserved beancurd, the fragrant cake, the sauce duck carried on the lead, the arsenic, the cadmium, the organochlorines, the organic phosphorus, the pyrethrum, the synthetic colour, the sorbic acid, the benzoic acid, the nitrite monitor were determined

    方法：參照建立全國食品污染物監測系統和全球食品污染物監測規劃（ gems / food ）中推薦監測項目，對紹興特產食品黃酒、乾菜、腐乳、香糕、醬鴨進行了鉛、砷、鎘、有機氯、有機磷、擬除蟲菊酯、合成色素、山梨酸、苯甲酸、亞硝酸鹽的監測。
  5. Consistent amounts of resveratrol, quercetin and ellagic acid will help improve cardiovascular health and may even confirm what the french have known all along ? that drinking red wine is good for you

    一定總量的白藜蘆醇，橡黃素和糅花酸可以改善心腦血管疾病，還可以讓法國人更加堅信他們一直相信的事? ?喝紅葡萄酒有益健康。
  6. Eight varieties of vitis amurensis rupr. ( v. t. r ) of intraspecific hybridization and interspecific hybridization were introduced into from 2001 ~ 2006, the results showed some which suited the temperature and soil condition to be the main varieties were selected from those varieties with cold - resistance and high yielding. " zuo youhong " was for dry - red wine, " hasang " was for fruit juice and " shuang you " and " shuang hong " were for adjusting color and acid

    摘要2001 ~ 2006年，引種8個山葡萄種內和種間雜交品種，篩選出適宜當地氣候和土壤條件、抗寒、產量高、可釀造干紅葡萄酒「左優紅」 、加工果汁飲料的「哈桑」 、用於調色和調酸的「雙優」和「雙紅」為當地主栽和推廣品種。
  7. 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。
  8. 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。
  9. The principle and specific methods of determination of saccharin sodium, cyclamate and citric acid in wine by high performance chromatograph are introduced

    摘要介紹了用高效液相色譜法測定葡萄酒中糖精鈉、甜蜜素和檸檬酸的原理和具體方法。
  10. The protein in crude rice underwent no denaturation or gelatine because it never suffered from any hot and humid actions, which was a determinant factor of malt yellow rice wine features ( rich nitrogen amino acid )

    生大米中的蛋白質，因未受濕熱作用而變性或膠凝化，決定了免蒸煮麥曲黃酒氨基酸態氮豐富的產品營養特徵。
  11. This paper analyzes on the formation and the water quality characteristics of the acid mine drainage, expounds the mechanism of treating the constructed wetland, and advances the possibility of using the constructed wetland to treat the acid wine drainage

    分析了酸性煤礦廢水的形成及水質特點，闡述了人工濕地的處理機理，提出了利用人工濕地處理酸性煤礦廢水的可能性。
  12. The basil glutinous rice wine was produced from glutinous rice, using the basil, suspension formulation, sugar and citric acid as adjuncts in different proportions

    摘要以糯米為主要原料生產米酒，加入不同比例的羅勒子、懸浮劑、白砂糖、酸味劑等輔料調配製成羅勒子糯米酒。
  13. During making, we try our best to reduce artificial factors, never add any sugar and acid in lce wine and grape wine

    釀造中盡量減少人為因素，如冰酒及葡萄酒中不加任何糖和酸。
  14. Palate : rich peach and pear fruit characters are balanced with tight acid and generous malolactic fermentation flavours. sweet oak gives this wine a well integrated, lingering finish

    口感：豐滿桃子和梨子的香味，嚴緊而又平衡的酸度，還有慷慨的蘋果乳酸發酵的香味。甜橡木令此酒的余韻相當相當復合而持續不斷。
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