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葡萄酒工艺
相关语句
  wine technology
     Using knowledge of several subjectss uch as Software engineering,Grape variety,and Marketing,Technology,Degustation of Grape wine,etc. ,this text not only analyzes"Taste-Variety guiding grade wine technology designing"software's feasibility,and its requirement,but also presents the software's logicaldevising in words.
     本文运用软件工程学、葡萄品种学、萄萄酒市场学、工艺学、品尝学等多门学科知识 ,对“口味—品种制导葡萄酒工艺设计”软件的可行性、需求做出了分析 ,并给出了此软件逻辑设计的文本说明。
短句来源
  “葡萄酒工艺”译为未确定词的双语例句
     Study on the Production Techniques of Grape Wine with High Content Resveratrol
     高含量白藜芦醇葡萄酒工艺研究
短句来源
     Taste-Variety Guiding Grade Witie Technoiogy Designing" Software's Feasibility Anaivzing and Iogical Devising
     “口味—品种制导葡萄酒工艺设计”软件可行性分析及其逻辑设计
短句来源
     The processing technology of gamey wine by carbonic maceration was studied and results showed as follows:the days of carbonic maceration was thirteen,the temperature of maceration :26~28℃,the sugar content was 23%. The starting material was treated properly by SO2 and the original wine is clarified by montm orillonite,the quality of gamey wine satisfactory.
     对MC法酿造佳美葡萄酒工艺的研究表明,在CO2浸渍天数为13d,浸渍温度为26~28℃,原料含糖量为23%的条件下,采用适量SO2处理原料并用皂土澄清原酒,所得佳美葡萄酒品质较好。
短句来源
     The addition of high purity resveratrol in semi-finished grape wine to produce grape wine with high content resveratrol had the characteristics as follows: simple and practical operation, resveratrol content convenient to control, low production cost, no pollution which be in accord with green environmental protection requirements etc.
     在半成品葡萄酒中加入高纯度的白藜芦醇,生产高含量白藜芦醇葡萄酒工艺具有简单实用、易于掌握、白藜芦醇含量易控制、成本低廉、无任何污染和符合绿色环保要求等特点。
短句来源
  相似匹配句对
     Study on the craft of taking off bitterness from grape wine with ultrafiltration
     葡萄酒超滤脱苦工艺研究
短句来源
     Study on the Production Techniques of Grape Wine with High Content Resveratrol
     高含量白藜芦醇葡萄酒工艺研究
短句来源
     Paean of Wine
     葡萄酒
短句来源
     S technique should be adopted predominatingly.
     S定向工艺
短句来源
     MATERIALS TECHNOLOGICAL PROCESS
     材料工艺
短句来源
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  wine technology
This makes wine strains of this species perfect targets for the improvement of wine technology and quality.
      
The results of our experiments gives a comparison of the efficiency of preparations applicable in wine technology.
      


Organic acid is a main matter for presenting flavour of wine.There is important relationship between organic acid and technolgy,sense of quality,store nature,resistant nature of wine. In this experiment,filter Paper is the base,water is fixture matter and different eluting solventes are mobile matter.we had researched the order about different organic acides in wine when they were separated on filter paper.It is lactic acid, amberic acid,malic acid,citric...

Organic acid is a main matter for presenting flavour of wine.There is important relationship between organic acid and technolgy,sense of quality,store nature,resistant nature of wine. In this experiment,filter Paper is the base,water is fixture matter and different eluting solventes are mobile matter.we had researched the order about different organic acides in wine when they were separated on filter paper.It is lactic acid, amberic acid,malic acid,citric acid,tartaric acid. The mailc-lactic fermentation is a good and stern method for depressing acid content in wines.It occures in the process of roducting mostly red wine and part of white wine.It is important to have a general idea about malo-lactic fermentation in process of production.so we repuire a accurate,convenient and fast method to have a general idea about malic acid content of the wine. we relatived some eluting solventes which were used in practice,Then found the second eluting solvent is the best.The eluting solvent in a 250mL container add 100mL n-butyl acetate,40mL formic acid and 10mL distilled water.A measuring cylinder is sufficiently accurate.To this solution add and dissolve 0.075g sodium formate and 0.03 gbromophenol blue indicator.

有机酸是葡萄酒中的主要呈味物质,它与葡萄酒的工艺条件、感官质量、贮藏性、抗性等有密切关系,实验中利用层析原理,以滤纸为支持介质,以水为固定相,以不同的有机酸及不同的展开剂为流动相,研究葡萄酒中各种有机酸的分离顺序。结果表明葡萄酒中有机酸的分离顺序为:乳酸、琥珀酸、苹果酸、柠檬酸、酒石酸。因为在大部分红葡萄酒和少数白葡萄酒工艺中的苹果酸——乳酸发酵是一种严格的生物脱酸方法,在葡萄酒的生产中及时确知酒中有没有苹果酸十分重要。所以目前科研及生产上均需要一个准确、方便、快捷的测定方法。我们认为纸上层析法是目前为止检测苹果酸——乳酸发酵最直接、简单、有效、经济的方法,通过对生产中常用的几种展开剂分离效果的比较,发现第二种展开剂的分离效果最好,清晰度最高,所用时间最短,速度最快,费用最少,可以作为常规条件下的检测方法。

Using knowledge of several subjectss uch as Software engineering,Grape variety,and Marketing,Technology,Degustation of Grape wine,etc.,this text not only analyzes"Taste-Variety guiding grade wine technology designing"software's feasibility,and its requirement,but also presents the software's logicaldevising in words.The software can firstly give users a grape variety advice according their requests about wine kind and taste sty1e,then create a elaborate technology flow chat byits internal data-analyzing according...

Using knowledge of several subjectss uch as Software engineering,Grape variety,and Marketing,Technology,Degustation of Grape wine,etc.,this text not only analyzes"Taste-Variety guiding grade wine technology designing"software's feasibility,and its requirement,but also presents the software's logicaldevising in words.The software can firstly give users a grape variety advice according their requests about wine kind and taste sty1e,then create a elaborate technology flow chat byits internal data-analyzing according harvested grapes'guidelines in physics and chemistry.

本文运用软件工程学、葡萄品种学、萄萄酒市场学、工艺学、品尝学等多门学科知识 ,对“口味—品种制导葡萄酒工艺设计”软件的可行性、需求做出了分析 ,并给出了此软件逻辑设计的文本说明。本软件可根据用户给出的要求生产的葡萄酒种类及口味风格 ,提出应选用的酿酒萄萄品种建议 ;而后再根据采收葡萄的各种理化指标 ,经软件内部的资料分析 ,自动生成详尽的工艺流程图

The processing technology of gamey wine by carbonic maceration was studied and results showed as follows:the days of carbonic maceration was thirteen,the temperature of maceration :26~28℃,the sugar content was 23%. The starting material was treated properly by SO2 and the original wine is clarified by montm orillonite,the quality of gamey wine satisfactory.

对MC法酿造佳美葡萄酒工艺的研究表明,在CO2浸渍天数为13d,浸渍温度为26~28℃,原料含糖量为23%的条件下,采用适量SO2处理原料并用皂土澄清原酒,所得佳美葡萄酒品质较好。

 
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