yellow rice wine 中文意思是什麼
yellow rice wine
解釋
黃酒/花雕酒-
The physical properties of crude starch determined its fermentation characteristics during the production of malt yellow rice wine by no cooking and steaming : slow hydrolysis in early fermentation period, and comparatively low alcohol yield by microzyme fermentation and low heat
生澱粉的物理性質,決定了免蒸煮麥曲黃酒釀造前酵水解偏緩,酵母菌發酵產酒精和熱量偏低的發酵特徵。 -
Gu fang : duck flesh congee. boil parched rice and duck congee, add yellow rice or millet wine
古方:鴨子肉粥。將炒過的粳米與鴨子熬粥,加黃酒。 -
But why, after the open door reform policy was initiated in 1978, did shaoxing rice wine come to dominate the world of yellow wine
但何以紹興加飯酒在改革開放后在黃酒世界獨步天下? -
Yellow rice wine
黃酒花雕酒 -
Direction : take with yellow rice wine or lukewarm water, 6 pills each time, three times daily
用黃酒或溫開水送服,一次6丸,一日1 2次,或遵醫囑。 -
Study on the functions of yellow rice wine yeast in mechanized production
機械化生產黃酒酵母菌性能的研究 -
Yellow rice wine is produced with grains as raw materials by combined action of multiple microbes including mildew, yeast and bacteria etc. and its characteristics as follows : 1. multiplicity of raw materials and wine types
摘要黃酒是用穀物為原料,應用黴菌、酵母和細菌等多種微生物共同作用生產的一種釀造酒,其特點: 1 .原料和酒種的多樣性:釀酒原料因地而異,酒種有小曲酒、麥曲酒、紅曲酒、黍米黃酒、玉米黃酒、青稞黃酒等。 -
The health - care function of shaoxing yellow rice wine
紹興黃酒的保健養生功能 -
Lookback of sterilization techniques of yellow rice wine
黃酒滅菌技術追溯 -
The conclusion reached by wang xiao - ye, based on his research : excluding other factors, all yellow wines in china are overly sweet ? only shaoxing rice wine ' s degree of sweetness is just right
王曉野的研究心得是:其它因素除外,中國所有的黃酒都太甜,惟紹興加飯酒甜味適度! -
Compared with the other chinese wines, we italians prefer to yellow rice wine - both its color and its fragrance
和其他中國酒相比,我們義大利人更喜歡紹興黃酒的顏色和香味。 -
The next day, while having our dinner, we tasted some yellow rice wine in xian heng tavern, which is the very tavern mentioned in lu xun ' s works
第二天晚上吃飯的時候,我和朋友一起品嘗了紹興黃酒,地點正好在魯迅文章中出現過的咸亨酒店。 -
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。 -
Hygienic specifications of factory for yellow rice wine
黃酒廠衛生規范 -
Shaoxing yellow rice wine tastes really fantastic
黃酒的味道非常好。 -
Hygiene requlation of factory for yellow rice wine
黃酒廠衛生規范 -
Accordingly, experts should make full play to advance healthy and rapid development of yellow rice wine industry
應充分發揮行業專家作用,大力推動黃酒行業快速健康發展。 -
There are some problems in the taste of traditional yellow rice wine at present : heavy bitterness, strong wine flavor, particular sourness and hard aftertaste etc., which hinder the development of yellow rice wine to some extent
摘要目前的傳統黃酒在口味上存在苦味過重、曲香過于突出、酸味過于獨特、后勁過大等問題,在一定程度上影響黃酒的發展,因此有必要改進傳統黃酒工藝,探索生產新型黃酒。
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