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固态发酵酒
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  “固态发酵酒”译为未确定词的双语例句
     Distinguishment of Liquor by Solid Fermentation and Its Content in Liquor Determination
     白酒中固态发酵酒的鉴别及含量的测定
短句来源
     Discuss on Using Titrating Iodine Method to Detect Alcohol in Fermented Grains of Alcoholic Liquor with Solid-State Fermentation
     滴定碘法测定白酒固态发酵酒醅酒分的探讨
短句来源
     Liquor by solid fermentation had inherent strong complex flavor because it was a colloidal complex system composed of higher fatty acids and esters as colloidal nucleus with multiple auxiliary microconstituents. Imitation liqur,on the other hand,presented floating flavor or single ester aroma because it was ethanol water solution formed by several simple and limited low carbonate esters.
     固态发酵酒是以高级脂肪酸酯为胶核构成的溶胶复杂体系,辅以众多的微量成分,具有固有的浓郁复合香气,而配制酒是由几种简单有限的低碳酸酯醇等形成的乙醇水溶液,体现的是浮香或单一的酯香。
短句来源
     Liquor by solid fermentation turned yellow by heating under alkaline conditions,which could presumably be the outcome of the complexation of Fe3+ and higher fatty acids and esters in liquor body or certain substance.
     固态发酵酒在碱性条件下加热变黄的原因从化学反应的角度推理,可能是酒体中的高级脂肪酸酯或某一种物质与Fe3+络合的结果。
短句来源
  相似匹配句对
     Solid State Fermentation Bioreactor
     固态发酵生物反应器
短句来源
     Study on Solid-state Fermentation Conditions of the Bee Pollen
     蜂花粉的固态发酵工艺
短句来源
     Studies on Ethanol Production by Solid-fermentation from Corn Straw
     秸秆固态发酵精的研究
短句来源
     The Research for Kinetics of Solid State Alcohol Fermentation
     固态发酵动力学研究
短句来源
     Study on Kinetics of Bioconversion of Corn Stalk to Ethanol by Solid-State Fermentation
     秸秆固态发酵精动力学研究
短句来源
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The method of adding 5% alcohol, 3% yellow water, 2% esterized koji and 3% caproic acid bacteria liquid into the back fermented grains was adopted through analysis of the conditions of flavour- increasing and ester-producing in pit. By artificial simulated conditions of flavour-increasing and ester-producing in pit, a new solid-liquid combined technology was used in the production of Luzhou-flavour liquor which could produce new type liquor with the same style of solid fermentation liquor.(Tran.by YUE Yang)...

The method of adding 5% alcohol, 3% yellow water, 2% esterized koji and 3% caproic acid bacteria liquid into the back fermented grains was adopted through analysis of the conditions of flavour- increasing and ester-producing in pit. By artificial simulated conditions of flavour-increasing and ester-producing in pit, a new solid-liquid combined technology was used in the production of Luzhou-flavour liquor which could produce new type liquor with the same style of solid fermentation liquor.(Tran.by YUE Yang)

分析窖内产酯生香情况 ,采用向回糟中添加5%酒精、3%黄水、2%酯化曲、3%己酸菌液的方法 ,人工模拟窖内产酯生香环境 ,探索一条浓香型白酒生产固液结合新工艺 ,生产出具有固态发酵酒风格的新型白酒。

Alcoholcontentinfermentedgrainsof alcoholicliquorwithsolid-statefermentationwasdetectedby titrating iodinemethod,accordingto theprincipleof identicalnormalityreaction.Sincetheoperationrequirementis notprecise,themethodis easyto be masteredandcanpromptlyandaccuratelydirectproduction.

依等当量反应原理,利用滴定碘法测定白酒固态发酵酒醅酒分。此操作条件不十分严格,较易掌握,能够及时准确的指导生产。

Spectrophotometry was applied to study coloration in new type liquor an d in liquor by solid fermentation method. Furthermore, a new method for quantifi cational measurement of the content of liquor by solid fermentation in liquor wa s described by UV-Vis spectra. The experimental results showed that liquor by so lid fermentation could occur color reaction when laid in thermostat water bath f or four hours at 70 ℃ on the alkali condition. After color reaction, the absorb ency of liquor by solid fermentation...

Spectrophotometry was applied to study coloration in new type liquor an d in liquor by solid fermentation method. Furthermore, a new method for quantifi cational measurement of the content of liquor by solid fermentation in liquor wa s described by UV-Vis spectra. The experimental results showed that liquor by so lid fermentation could occur color reaction when laid in thermostat water bath f or four hours at 70 ℃ on the alkali condition. After color reaction, the absorb ency of liquor by solid fermentation was proportional to its content in liquor a t 363 nm.The linear range was 25 %~100 %(v/v) with a correlation coefficient of 0.991,the recoveries and RSD were 95.91 %~100.8 % and 1.14 % respectively. Th e method could distinguish liquor by solid fermentation from new type liquor and determine the content of liquor by solid fermentation in liquor. This method ha d the advantages of rapidity, accuracy and reliability. (Tran. by YUE Yang)

利用光度法对固态发酵酒和新型白酒的显色现象进行了研究,建立了定量测定白酒中固态发酵酒含量的新方法。研究表明,固态发酵酒在碱性条件下,70℃恒温4h显色后,在363nm处吸光度值与其在白酒中的体积百分含量有良好的线性关系,其线性范围为25%~100%(v/v),相关系数r=0.991,回收率95.91%~100.8%,相对标准偏差(RSD)为1.14%,该法可用于市售白酒中固态发酵酒与新型白酒的鉴别及白酒中固态发酵酒所占体积百分含量的测定,具有快速、准确、可靠的优点。

 
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