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酿酒原料
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  “酿酒原料”译为未确定词的双语例句
     1. The interplots of fermentative parameters were elementary determined through fermentation ability tests and single factor tests. The fermentative parameters were temperature 15℃—25℃, original sugar content 17°Bx—21°Bx, original acid pH3.0—pH4.0, the distillers yeasts were PF14、WF25、WF41、WF65 and the wine material was juice mixture of Luochuan Fuji, Baishui Fuji, and Xunyi Fuji apple with the same content.
     1.通过发酵力试验及单因素试验,初步确定出各项发酵工艺参数区间,即:发酵温度15℃—25℃ 、发酵液初始糖度17°Bx—21°Bx 、初始酸度3.0—4.0,酿酒酵母为PF14、WF25、WF41、WF65,酿酒原料为洛川富士、白水富士、旬邑富士及三者等比例混合的混合果汁。
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     3. Dried Chinese dates is the best raw material of jujube dates fermented wine. It renders the wine attractive colour, high quality and distinguished characters.
     3.采用干枣和鲜枣作为酿酒原料进行发酵比较研究,发现干枣生产的枣酒色泽诱人,品质上乘,具突出的典型性,因此,红枣发酵酒理想的酿酒原料是干枣。
短句来源
     Systemic analysis of the composition of proteins of bar le y was done by the application of SDS-PAGE electrophyresis tech-niques.
     利用SDS-PAGE电泳技术,对酿酒原料大麦的蛋白质组成进行了系统的分析。
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     Determination of starch Content of making-liquor matereial by DNS Colorimetry in Chinese sorghum
     DNS比色法测定酿酒原料高粱中的淀粉含量
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     Those raw materials with higher contents of amylum, moderate contents of proteins and mineral ash and coarse fibers, and lower contents of fat are regard-ed as preferable raw materials for liquor-making.
     淀粉含量高、蛋白质适中、脂肪含量低,并含适量单宁、灰分及粗纤维的原料是较好的酿酒原料
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  相似匹配句对
     Correlations of Raw Materials and Liquor-making
     原料酿酒
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     MATERIAL
     原料
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     3. Application of new materials for wine-making.
     ③酿酒原料的应用 ;
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     Frit Raw Materials Identification
     搪瓷原料的鉴别
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     Liquor-making & Biochemistry
     酿酒与生物化学
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The methods of improving the quality and the yield of black-skin-red-koji yellow rice wine were described.The methods are as following:①Selection of the materials for brewing yellow rice wine;②Fortifying the management of the fermentation;③Application of the bio-technology in the brewing of yellow rice wine.

从如何选择酿酒原料、加强发酵过程管理和生物技术在酿酒中的应用等3个方面叙述了提高乌衣红曲黄酒质量和出酒率的途径。

After quality rhizopus strains(LZ 1,LZ 9)were obtained from 64 rhizopus strains that were isolated from quality starters,the best quality rhizopus strains C 24 and LZ 24 were obtained by mutagenic treatment with ultraviolet on the parent strains.The results of experiments showed that the rate growing of C 24 and LZ 24 was fast,the glucose content of rice testing was 27 1% and 21 8% higher than that of Q303,the adaptability of grains and the effect of starter making was good.The quality and yield of...

After quality rhizopus strains(LZ 1,LZ 9)were obtained from 64 rhizopus strains that were isolated from quality starters,the best quality rhizopus strains C 24 and LZ 24 were obtained by mutagenic treatment with ultraviolet on the parent strains.The results of experiments showed that the rate growing of C 24 and LZ 24 was fast,the glucose content of rice testing was 27 1% and 21 8% higher than that of Q303,the adaptability of grains and the effect of starter making was good.The quality and yield of xiaoqu liquor increased obviously.

从收集的 33份优质曲样中分离纯化出 6 4株根霉菌 ,根据培养特征、稀碘液测试透明圈大小、酶活力、试饭情况、试饭糖分、酸度、产酒情况等筛选出了性能较优的根霉菌 2株 ,再经反复紫外线诱变处理 ,育成C -2 4和LZ -2 4两株优良的菌株。系列试验结果表明其生长速度快 ,试饭糖分分别比对照Q30 3高 2 7 1%、2 1 8%。对酿酒原料适应性广 ,大生产制曲效果好 ,出酒率和酒质明显提高。

Traditional vintage brewing technology which Qu was added in was so developed that many kinds was made,especially Red qu vintage in Tang Dynasty.Grape distilling technology was discovered in Xizhou district of Tang Dynasty as well,to which rice distilling technology was attributed since Song Dynasty.Also technologies such as cold or hot keeping procession,acid reduction were put into use and materials for brewing were expanded in Tang Dynasty.

最初传入内地的葡萄酿酒术是葡萄自然发酵酿酒法 ,唐代除继续采用这种方法外 ,继承曲而来的传统葡萄酿酒术得到了发展 ,出现了种类繁多的加曲葡萄酒 ,特别是红曲葡萄酒 ,唐西州出现了葡萄蒸馏酒 ,是宋以后内地粮食蒸馏酒术的滥觞 ,冷热处理和降酸措施也在葡萄酿酒中得到了运用 ,而葡萄酿酒原料种类和范围也有较大扩展。唐代葡萄酿酒术的进步 ,使其处于同期果酒领域中的领先地位。

 
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