濃香型白酒 的英文怎麼說

中文拼音 [nóngxiāngxíngbáijiǔ]
濃香型白酒 英文
strong aromatic chinese spirits
  • 濃 : 形容詞1. （液體或氣體中所含的某種成分多; 稠密） dense; thick; concentrated 2. （程度深） （of degree or extent） great; strong
  • 香 : Ⅰ形容詞1 （氣味好聞） fragrant; sweet smelling; aromatic; scented:稻香千里 the fragrance of ripen...
  • 白 : Ⅰ形容詞1 （似雪的顏色） white 2 （清楚; 明白; 弄明白） clear 3 （空的; 沒加他物的） pure; clear; ...
  • 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
  • 白酒 : spirit （usu. distilled from sorghum or maize）; white spirit （見「白乾」）
  1. Investigation on organoleptic examination in the production of luzhou - flavor liquor

    濃香型白酒生產中感官檢驗方法的探討
  2. The approaches to improve the quality of new craft liquor were summed up as follows : proper selection and treatment of raw materials including alcohol, seriflux, food additives, heading liquor, and ending liquor etc. ; scientific liquor body design including the relations between microconstituents and ethyl caproate in luzhou - flavor lqiuor and the formula of new craft liquor etc ; use of traditional liquor production techniques coupled with modern bio - techs, formulation of the quality standards of new craft liquor as soon as possible and strict enterprise supervision to perfect enterprise quality guarantee system and to advance the development of new craft liquor and the improvement of liquor quality

    摘要提高新工藝白酒質量的措施為：做好生產新工藝白酒基本原料如酒精、加裝水、食品添加劑、酒頭、酒尾等的選用及處理；對新工藝白酒酒體進行科學設計，包括濃香型白酒中微量成分與己酸乙酯的關系、新工藝白酒的配方等；運用傳統白酒生產工藝，結合應用現代先進的生物技術，盡快制訂新工藝白酒質量標準，加大監管力度，完善企業質量保證體系，促進新工藝白酒的發展和質量提高。
  3. 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。
  4. Study on reason and measurement of solids over standard in liquor

    濃香型白酒固形物超標原因及解決方法的研究
  5. Discussion on the technology of soft - thick style of luzhou - flavor liquor

    綿柔豐滿濃香型白酒生產技術措施的探討
  6. Luzhou - flavor liquor has always been the liquor consumption focus for a long time

    摘要長期以來，濃香型白酒一直占據著白酒消費的主流市場。
  7. It is classified into " elegant " luzhou - flavor liquor and " mellow " luzhou - flavor liquor according to its taste

    濃香型白酒「濃郁」與「淡雅」兩大流派分流日趨明朗。
  8. The determination method of microbial optimal acidity range in luzhou - flavor liquor production is described in detail

    摘要詳細地介紹了濃香型白酒生產中有益微生物最適酸度范圍的測定方法。
  9. 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。
  10. The quality change rule and influence factors are investigated during storage of luzhou - flavor liquor, and the measures of quality stabilization are found

    摘要研究了濃香型白酒貯存過程中的質量變化規律以及影響因素，找出保持質量相對穩定的措施。
  11. The fusion of luzhou - flavor liquor and other ones is effective to improve product quality and to develop new marketable products, and is worth further investigation

    濃香型白酒與基它香型融合，對提高產品質量、開發適應市場的新產品，都取得了顯著的效果，值得進一步探索。
  12. The produeing technology of luzhou - flaur liquors requist adequate humidity temperature, acidity and starch content, and they must be adjusted in different seasoms to bring high economic performance

    濃香型白酒工藝生產中要求適當的掌握水份、溫度、酸度、澱粉含量幾大變量的關系，特別是季節變化的調整。調整適當，將會給企業帶來很高的經濟效益。
  13. 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。
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