酒膠糖 的英文怎麼說
中文拼音 [jiǔjiāotáng]
酒膠糖
英文
wine gum-
Bloom s bodyguard distribute maundy money, commemoration medals, loaves and fishes, temperance badges, expensive henry clay cigars, free cowbones for soup, rubber preservatives, in sealed envelopes tied with gold thread, butter scotch, pineapple rock, billets doux in the form of cocked hats, readymade suits, porringers of toad in the hole, bottles of jeyes fluid, purchase stamps, 40 days indulgences, spurious coins, dairyfed pork sausages, theatre passes, season tickets available for all tram lines, coupons of the royal and privileged hungarian lottery, penny dinner counters, cheap reprints of the world s twelve worst books : froggy and fritz politic, care of the baby infantilic, so meals for 7 6 culinic, was jesus a sun myth
布盧姆的衛兵們散發濯足節的貧民撫恤金235紀念章麵包和魚戒酒會員徽章昂貴的亨利克萊雪茄煮湯用的免費牛骨裝在密封的信封里並捆著金線的橡膠預防用具菠蘿味硬糖果黃油糖塊折疊成三角帽形的情書成衣一碗碗裹有奶油麵糊的烤牛排一瓶瓶傑那斯溶液購貨券四十天大赦236 。偽幣奶場飼養的豬做成的香腸劇場免票電車季票匈牙利皇家特許彩票237一便士食堂的餐券十二卷世界最劣書的廉價版：法國佬與德國佬政治學怎樣育嬰238幼兒學七先令六便士的菜肴五十種烹飪學耶穌是太陽神話嗎？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。It was proved that the clarification effects, stability and optics effects of white wine were efficiently improved with the application of chitosan, the clarification effects were much better than that of gelatin, bentonite and other clarificants
實驗證明，殼聚糖對白葡萄酒的澄清作用效果明顯優于明膠、皂土等常用的葡萄酒澄清劑。Citrus waste is rich in pectin, cellulose, and polysaccharides, which can be turned into sugars and fermented into alcohol
柑桔類植物的果實表皮中富含膠質纖維素和多聚糖，這些成分能夠被轉化為糖，經發酵后再變成酒精。分享友人