高度酒 的英文怎麼說

中文拼音 [gāodùjiǔ]
高度酒 英文
high wine
  • 高 : Ⅰ形容詞1 （從下向上距離大; 離地面遠） tall; high 2 （在一般標準或平均程度之上; 等級在上的） above...
  • 度 : 度動詞[書面語] （推測; 估計） surmise; estimate
  • 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
  • 高度 : altitudeheightelevation
  1. Maybe it ' s the heavily spiked eggnog

    也許這是高度蛋酒
  2. Moderation is a good policy at any altitude

    有節制飲酒在任何海拔高度都適用。
  3. Keep in mind that the effects of certain medications such as tranquillizers may be potentiated by altitude or alcohol

    請切記，某些藥物如鎮靜劑的藥效，會由於海拔高度或酒精的作用而加強。
  4. Aalborg schnapps, made from corn and potatoes, is famous for its high alcoholic content

    用玉米加土豆製成的奧爾堡烈性酒以其高度的酒精含量而聞名。
  5. Recreation entertainment center includes billiards, table tennis, gym, night club, ktv, chess and cards and sauna, etc. the dishes of the famous jin yue restaurant in the hotel features over 100 seafoods from all over the world including abalone, sharks fin, edible bird s nest, and seaslug etc

    位於一層的陽光大廳，全空鍍鏌玻璃， 8米高度的波浪造型， ?您提供幽雅的就餐環境。酒店還擁有各種會議室，配有音響麥克多媒體投影儀幕布白板寬帶等設施設備可滿足您舉辦各種會議所需。
  6. The key techniques in the production of quality low - alcohol liquor are as follows : 1. proper control of base liquor quality and the production techniques ; 2. the treatment of gloss lost and turbidity in reducing alcohol content of high - alcoholicity liquor ; 3. blending and flavoring

    生產高質量的低度白酒的生產技術關鍵是：基酒質量與生產工藝的控制；高度酒降度產生的失光、渾濁處理；勻兌和調味。
  7. Liupanshui beer co. ltd. has retrieved from bankruptcy to rapid development depending on technical innovation and improvement as follows : strengthening the control of saccharifying boiling intensity, the age of fermenting beer, filtration time, bottle washing of remnant alkali, sterilization intensity, and pressure prepare in nitrogen filling etc. ; making full play of employee ' s initiative and installing new equipments ; making control of filtration beginning time and keeping stable beer storage time at 0 ; settling the problem of beer species by high concentration dilution method ; applying low - pressure boiling system to increase boiling intensity, shorten boiling time, and increase beer non - biologic stability ; and making innovation of fermentation techniques to increase beer quality etc

    摘要六盤水啤酒有限責任公司依靠科技創新、走科技進步之路，通過加強對生產過程的糖化煮沸強度、發酵酒齡、開濾時間、洗瓶殘堿、殺菌強度、灌裝氮氣背壓等方面的控制；發揮人的主觀能動性，實施增加硬體設施；控制開濾時間，穩定控制0貯酒時間；利用高濃稀釋解決品種矛盾；採用低壓煮沸系統，提高煮沸強度、縮短煮沸時間，提高啤酒的非生物穩定性；改進發酵工藝，提高產品質量等措施，使企業實現了發展。
  8. Emaar did not say how tall the finished building will be

    艾瑪爾地產酒店集團並沒有透露竣工后的建築高度。
  9. A descriptor for the textural sensation of the dryness and roughness left in the mouth ( more precisely, on the gums and palate ) by wines high in tannin, acid or both

    澀，形容富含高度單寧酸或酸度的酒在口中比較精確的說法是指牙床與口頰間留下的乾澀味道。
  10. In summer, using half - underground pool to have solid - state alcoholic fermentation. result showed : the temperature of half - underground pool was 2 - 3 lower than ground pool, the alcoholic strength proved 29 %, acidity descended 40 %, productivity of vinegar proved 5. 17 %

    夏季利用半地下酒化池進行固態法酒精發酵，結果表明：半地下池較地上池酒醅發酵溫度下降2 3 ，酒醅酒度提高29 % ，酒醅酸度下降40 % ，食醋產量提高5 . 17 % 。
  11. If sake can be compared to beer or wine, shochu is more like the japanese version of single malt scotch

    燒酒泡盛酒燒酒是日本具有代表性的蒸餾酒，為酒精度25度以上的高度酒。
  12. The dinner was a lighthearted, casual affair ? and the guests emptied six bottles of mao tai, a fiery chinese spirit usually downed in shots from small teacups

    宴會很輕松，很隨意賓客們一共幹掉6瓶茅臺，這是一種高度酒，通常只用小杯飲用。
  13. According to statistics com piled by top botels in the british hotel guest survey, last year 10 million coup les spent a weekend together in a hotel

    據一些高級酒店在《英語酒店賓客調查》中提供的數據顯示，去年有1000萬對夫妻在某酒店度過一個周末。
  14. Very common at the time you produced something as an apprentice, and it did not turn out the way it should be, you earned yourself an intensive twist on the ear or a smack in the face, and if you ask why you for sure got a second one and so on, it was called high efficiency learning. after 3 years of learning his lessons in quality work, consistency, and order, walter were scrutinized by the examination committee consisting of master bakers and teachers about his abilities in theory and practice, he become a baker craftsman in 1953. fulfilling his duties for 5 years as a craftsman, he was entitled to apply for a master baker examination by entering in the master baker training school

    意思是萬事起頭難，唯有勤做苦幹實幹才能成為頂尖，學徒生涯總是苦的，但對于烘培抱持著高度熱情的麥可，他反而是樂在其中，平日他得在凌晨兩點，周末則是從晚間9點就得開始做麵包，一站就是12個小時，另外還有許多的雜事苦差事麥可全都得做前三年他在家裡附近的麵包店跟隨著師傅瑞拿先生meister renner學習烘培麵包技巧，在技法純熟后，他又到離家400公里的知名點心坊garmisch - partenkirchen精進自己的甜點烘培知識，在麵包與甜點的烘培技巧都小有心得之後，他正式結束學徒生活邁向新的里程碑在garmisch - partenkirchen的兩年中，麥可於空閑之餘在當地的酒吧擔任吧臺調酒飯店擔任滑雪教練，不同的工作環境與人際交往更豐富了他的歷練。
  15. The speed rack is positioned at thigh level in front of the bartender ' s workstation. it is used to hold well liquor for easy and rapid access

    酒吧用酒槽應該設置在調酒師正前方的大腿高度上，這種設備可以使調酒師更容易和迅速地獲取各種酒。
  16. The full flavour of orval is best developed when served in its own chalice - shaped glass at a temperature between 12 & ordm ; and 14 & ordm ; c, which is close to that of its three successive fermentations

    將歐瓦啤酒倒在其專用的獨特高腳酒杯里，溫度在12攝氏度到14攝氏度之間飲用才能品嘗出歐瓦啤酒的三次發酵后的極致味道。
  17. Krishnan, who said that he had grave doubts about the growing use of psychiatric drug cocktails in children

    他過去曾高度懷疑精神類藥物雞尾酒療法在兒童中使用的增長。
  18. The performance on spot adds emotional appeal and sight enjoyment to food - taking and makes customers take a great interest in purchase and desire for consumption, thus heightening hotel reputation and producing better economic and social benefit

    通過現場表演，增加了就餐的情趣性和觀賞性，使顧客產生濃厚的購買興趣和消費慾望，從而提高了酒店的知名度，產生較好的經濟效益和社會效益。
  19. The approaches to improve the comfortableness after liquor drinking covered : improving liquor taste, increasing aroma - producing and flavor - producing substances content in liquor and prolonging liquor storage time

    提高白酒飲用后的舒適度的方法有：提高白酒的口感質量；提高白酒的呈香呈味物質；適當延長白酒的貯存時間。
  20. A hot punch made of red wine, brandy, and sherry flavored with almonds, raisins, and orange peel

    瑞典潘趣酒一種高度混合飲料，由紅酒、白蘭地和雪碧酒攙合製成，並含有杏仁、葡萄乾和桔皮調味料
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