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   酿酒工艺 的翻译结果: 查询用时:0.029秒
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酿酒工艺     
相关语句
  liquor-making technology
     As a result,Starter-making technology would fit with the factors such as liquor-making technology,surrounding,and so on.
     指出制曲工艺应与酿酒工艺、外界环境等因素相适应。
短句来源
  vintage technique
     Application of Pure Water Treated by Reverse Osmosis In Vintage Technique
     反渗透纯水在酿酒工艺中的应用
短句来源
     This paper focuses on finding out the reason that water affects vinos' quality in vintage technique, introducing water-treating technique-Reverse Osmosis, bringing out the concept that water, used in vintage technique, can be treated by Reverse Osmosis membrane and expatiating the usage of Reverse Osmosis membrane.
     只对水在酿酒工艺中对酒质的影响找出原因,对反渗透水处理工艺进行介绍,提出膜处理酿酒用水的概念、反渗透(RO)膜的使用进行了阐述。
短句来源
  “酿酒工艺”译为未确定词的双语例句
     Study on the Development of Xiaoqu Liquor with U-Q-1 Rhizopus
     U-Q-1根霉菌株酿酒工艺条件的研究
短句来源
     To produce the liquor of new styles,we had made some changes in liquor production including the following aspects:fer-mentation by multiple grains instead of fermentation by single grain and the proportioning ratio was45%sorghum,35%rice,8%gluti-nous rice,7%corn and5%wheat;
     根据市场需求,通过对酿酒工艺条件的改变,将单粮发酵改为多粮发酵,其配比为高粱45%,大米35%,糯米8%,玉米7%,小麦5%;
短句来源
     Study on the process conditions of wine making with frozen strawberry
     速冻草莓酿酒工艺条件的研究
短句来源
     Studies on the Processing Techniques and Wine Quality Made from Schisandra Chinensis
     五味子酿酒工艺及产品质量研究
短句来源
     Relationship Between Brewing Technology and Product's Style and Quality
     酿酒工艺与产品风格质量的关系
短句来源
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  相似匹配句对
     Summarize of Making Wine by Fermentating With Uncooked Material
     生料酿酒工艺概述
短句来源
     Liquor-making Process with Uncooked Materials
     生料酿酒技术工艺实践
短句来源
     S technique should be adopted predominatingly.
     S定向工艺
短句来源
     Materials TechnologicalProcess
     材料工艺
短句来源
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  enological process
The first step in this process will be to search large databases of viticultural and enological process information to find critical inputs.
      
  vinification
Tokaji Aszu wines are produced from noble rotten grapes by a special vinification technology.
      
The present work examines the effect of different vinification technologies on some aroma components in one year old Aszu wines.
      
The wine industry generates a large amount of wastes, including grape marc and vinification lees.
      
When grown anaerobically on glucose or under vinification conditions, the cells of most strains had a single isozyme band for ADH I.
      
With the higher alcohols as substrates, only ADH I bands were evident in all strains under anaerobic or vinification conditions.
      
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