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honey wine
相关语句
  蜂蜜酒
     The controlling study on parameter of fermentation in Honey wine
     蜂蜜酒发酵参数控制研究
短句来源
     Study on Mechanism of Clarifying Honey Wine
     蜂蜜酒澄清机理研究
短句来源
     Classification and Characteristic of Honey Wine
     蜂蜜酒的分类及特点
短句来源
     In this paper, the technology condition for making honey wine by immobilized yeast is studied. Through L9 (34) orthogonal experiments, the optimal immobilized condition and optimal fermentation condition is found.
     本文对固定化酵母生产蜂蜜酒的工艺条件进行了研究,通过L9(3~4)正交试验确定了最适固定化条件和最佳发酵条件。
短句来源
     According to controlling study on honey wine fermentation parameter,we confirmed the best fermentation parameter and optimized combination,finally we will gain the product of honey wine,and provide the ideas for industrialization.
     通过对蜂蜜酒发酵参数的控制研究,确定最佳的发酵参数指标并进行优化组合,最终获得品质优良的蜂蜜酒产品,为工业化控制提供理论依据。
短句来源
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  蜜酒
     Asparagus& Jujube Honey Wine is developed with asparagus, fresh jujube and honey as its essentials and fruit wine yeast as its fermentation bacterial species according to the following procedures: Steaming of jujube, water addition ratio 1∶3~4, temperature 80~90℃, 30min;
     以芦笋、新鲜红枣和蜂蜜为原料 ,果酒酵母为发酵菌种研制生产芦笋枣蜜酒。 红枣蒸煮 :加水比1∶3~4,温度80~90℃ ,30min ;
短句来源
     Investigation on the Production Techniques of Asparagus& Jujube Honey Wine
     芦笋枣蜜酒的生产工艺研究
短句来源
     Development of Blackberry & Honey Wine
     黑莓蜜酒的研制
短句来源
     History, development and innovation of osmanthus-scented honey wine
     桂花蜜酒的挖掘、研发和产品创新
短句来源
     Blackberry & honey wine is produced with blackberry, honey and glutinous rice as its raw materials and the production processe is as follows: addition of processed blackberry sulphuring into liqueur during brewing, adjustment of sugar content to 220 g/kg by honey , fermentation temperature controlld between 16~22 ℃,liquor squeezing and blending when the contents of residual sugar less than or equal to 20 g/kg, product wine finally made after 3 months ageing.
     以黑莓果实、蜂蜜、糯米为原料生产黑莓蜜酒。 在甜酒酿中加入处理后的黑莓果浆 ,用蜂蜜调整糖度220g/kg,控制发酵温度16~22℃ ,待残糖含量≤20g/kg时榨取酒液 ,再经调配处理 ,陈酿3个月以上得成品酒。
短句来源
  “honey wine”译为未确定词的双语例句
     A STUDY ON THE CLARIFYING AGENT OF LOW-ALCOHOL HONEY WINE
     蜂蜜低度酒澄清剂的研究
短句来源
     STUDY ON ROSA ROXBU RGHII TRATT HONEY WINE
     刺梨蜜酒的研究
短句来源
     In this paper,the adsorption method of PVPP-starch is used to treat a low-alcohol honey wine,make the impurities in the wine precipitate completely and quicken the filter speed.
     本文采用PVPP-淀粉吸附法处理蜂蜜低度酒,使酒体中杂质沉淀完全,过滤速度快。
短句来源
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  honey wine
Learn to make your own honey wine and Tej using wild fermentation techniques, ready in time for Christmas.
      
A total of 200 samples of 'tej', an indigenous Ethiopian honey wine, were collected from ten production units at different production times.
      


Based on the biological properties and the change of the growing conditions of the Saccharomyces cerevisiae, i. e, gradually increasing the density of the liquid medium, the study aimed to develop four osmotolerant S. cerevisiae DP_1, DP_2, DP_2, DP_4(Group Ⅱ), which were appropiate for mead (honey wine ) fermentation. The osmotolerant S. cerevisiae were developed from S. cerevisiae As2612, As2614, As2400, As2420 (Group Ⅰ) provided by Institute of Microbiology, China Academy of Science. In the study, a...

Based on the biological properties and the change of the growing conditions of the Saccharomyces cerevisiae, i. e, gradually increasing the density of the liquid medium, the study aimed to develop four osmotolerant S. cerevisiae DP_1, DP_2, DP_2, DP_4(Group Ⅱ), which were appropiate for mead (honey wine ) fermentation. The osmotolerant S. cerevisiae were developed from S. cerevisiae As2612, As2614, As2400, As2420 (Group Ⅰ) provided by Institute of Microbiology, China Academy of Science. In the study, a comparision was made between the capacities of the fermentation of the two groups. And several experiments were done in mead making. The results showed that the capacities of the fermentation of Group Ⅱ increasea significantly, and the period of mead fermentation shortens by more than a second. In addition, the mead made from Group Ⅱ has a better flavour. These findings suggest that a great prospect for mead making on the industrial scale.

根据酵母菌的生理特性,通过改变酵母的生长和繁殖条件,即通过逐渐提高培养液浓度,将中国科学院微生物研究所的As2612,As2614,As2400,As2420 4种酵母分别定向驯化成DP_1,DP_2,DP_3,DP_4 4株耐高渗的适宜酿制蜜酒的酵母。发酵力对比试验和酿制蜂蜜酒比较试验表明:DP酵母的发酵力显著提高,发酵蜜酒的周期缩短了1/2以上。

Based on the biological properties and the change of the growing conditions of the saeeharomyces cerevisiae,i.e,gradually increasing the density of the liquid medium,the study aimed to develop four osmotolerant saccharomyces cerevisiae DP_1,DP_2,DP_3,DP,(Group Ⅱ),which were appropiate for mea- d(honey wine)fermentation.The osmotolerant saceharomyces eerevisiae we- re developed from saccharomyces cerevisiae As2612,As2614,As2400,As2420 (Group Ⅰ) provided by Microbe Department of Chinese Academy of Sciences....

Based on the biological properties and the change of the growing conditions of the saeeharomyces cerevisiae,i.e,gradually increasing the density of the liquid medium,the study aimed to develop four osmotolerant saccharomyces cerevisiae DP_1,DP_2,DP_3,DP,(Group Ⅱ),which were appropiate for mea- d(honey wine)fermentation.The osmotolerant saceharomyces eerevisiae we- re developed from saccharomyces cerevisiae As2612,As2614,As2400,As2420 (Group Ⅰ) provided by Microbe Department of Chinese Academy of Sciences. In the study,a comparision was made between the capacities of the ferm- entation of the two groups.And several experiment were done in mead maki- ng.The obtained results display that the capacities of the fermentation of Group Ⅱ inreases significantly,anb the period of mead fermentation shortens by half.In addition,the mead meac from Group Ⅱ has a better flavour.These findings suggest that a great prospect for mead making on the indus-triaiscale.

本实验是根据酵母菌的生理特性,通过逐渐提高培养液浓度的方法,将中国科学院微生物所的 AS2612、AS2614、AS2400、AS2420 4种酵母分别定向驯化成 DP_1、DP_2、DP_3、DP_4株耐高渗的适宜酿制蜜酒的酵母,经发酵力对比试验和酿制蜂蜜酒试验结果表明:DP 酵母的发酵力显著提高,发酵蜜酒的周期缩短了一半以上,成品酒风味更佳。

The main cause for precipitation in honey drinks is pectine that exists in honey.Through clarification with the enzyme produced by such fungi as Asp ergillus niger,in wheat bran culture,which yield peetase,this problem can be solved effectively.The treatment requires to dilute with water the honey to be used to 40-45°Bx and add to the solution 3-5% of water extract of pectase f- rom wheat bran culture,and,then,keep the treated solution in a constant w- arm condition for 30 minutes.This process will elevate the...

The main cause for precipitation in honey drinks is pectine that exists in honey.Through clarification with the enzyme produced by such fungi as Asp ergillus niger,in wheat bran culture,which yield peetase,this problem can be solved effectively.The treatment requires to dilute with water the honey to be used to 40-45°Bx and add to the solution 3-5% of water extract of pectase f- rom wheat bran culture,and,then,keep the treated solution in a constant w- arm condition for 30 minutes.This process will elevate the transparancy of the honey from the original 17.1-67.8% to 80-90% and the defecated liquid may be as much as 75% of the total.The residues can further beused thrcugh fermentasion for production of honey wine or degummed witht he same process.

蜂蜜中存在的果胶类物质是引起蜂蜜饮料沉淀的主要原因,用黑曲霉等果胶酶产生菌生产的麸曲酶澄清蜂蜜,然后再生产饮料,可有效地解决沉淀问题。处理时,将蜂蜜调至40~45°Bx,掺入3~5%的麸曲酶水提液,保温处理半小时,脱胶后蜜汁的透明度,可由处理前的17.1~67.8%,提高到80~90%左右。澄清液得率多在73%以上,余下的蜜脚可酿制蜜酒,或继续脱胶后再利用。

 
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