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wine stability
相关语句
  葡萄酒稳定性
     CONDUCTOMETRIC METHOD FOR DETERMINATION OF WINE STABILITY
     葡萄酒稳定性的电导率测量法
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  “wine stability”译为未确定词的双语例句
     The experimental results indicated that the optimum deacidification effects could be achieved by using Na2CO3 which could decrease wine acidity from 14.01 g/L to 9.98 g/L with the use level of 3.0 g/L Na2CO3.Its application could not only improve wine taste but also keep wine stability.
     试验结果表明,高橙果酒的降酸剂以Na2CO3的使用效果最好,滴定酸为14.01g/L的高橙果酒添加3.0g/L的Na2CO3,果酒滴定酸下降到9.98g/L,不仅改善了口感,还保持了果酒的稳定性。
短句来源
     The persimmon fruit wine stability study
     柿子果酒稳定性研究
短句来源
     Researcied the grape plucking and accepts and the alcohol ferments and plays gum to clarify and so on main technology segment on wine stability relationship , and obtains the most valid technology technique .
     本文从红葡萄酒的酿造工艺路线入手,研究了葡萄采收、酒精发酵、下胶澄清等主要生产工艺环节与红葡萄酒稳定性的关系,并获得最有效的工艺技术,在短时间内提高红葡萄酒的稳定性及其风味。
短句来源
     Cynomorium is a kind of psammophyte which has heath care functions. Chitosan compound clarifier and casein compound clarifier were applied in cynomorium wine production with their addition quantity as 0.2 g/L and 0.05 g/L respectively, after 6 h steady placement under room temperature, high wine stability could be achieved and the loss of effective substances was only about 8 %. (Tran. by YUE Yang)
     锁阳是具有保健作用的沙生植物,以锁阳为原料配制的保健酒采用壳聚糖和干酪素复合澄清剂,加入量分别为0.2g/L,0.05g/L,室温静置6h,可获得较高的稳定性,有效物质损失8%左右。
短句来源
     Besides,the clarifying effects of DHG-1015 on wines and wine stability were investigated.
     探索DHG-1015澄清剂对葡萄酒的下胶效果及对稳定性的影响。
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  相似匹配句对
     S. stability.
     S.
短句来源
     Study on the Stability of Persimmon Wine
     柿子果酒稳定性研究
短句来源
     WINE
     酒
短句来源
     STUDY ON THE TECHMOLOGY AND STABILITY OF THICK WINE
     稠酒工艺及稳定性研究
短句来源
     Greece and Wine
     希腊与葡萄酒
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查询“wine stability”译词为用户自定义的双语例句

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Deacidification on waxberry wine was studied.The experimental results indicated that the optimum effects of deacidification on waxberry wine could be achieved by using K 2 C 4 H 4 O 6 coupled with K 2 CO 3 which could decrease acidity of waxberry wine from0.93%to0.79%with the use level of1.6g /L K 2 C 4 H 4 O 6 and0.8g /L K 2 CO 3 and could improve wine taste and preserve wine stability.(Tran.by YUE Yang)

对杨梅果酒降酸技术进行了研究。试验表明,杨梅果酒的降酸剂以K2C4H4O6配合K2CO3的使用效果最好,总酸为0.93%的杨梅果酒添加1.6g/L的K2C4H4O6+0.8g/L的K2CO3,总酸可降至0.79%,不仅改善了口感还保持了果酒的稳定性。

Applicability of Cross Microflow Filtration (CMF, made in Germany) for red wine clarification was studied through monitoring efficiency curve of filtration, detecting the effects of different cleaning methods on recovery efficiency of filtration membrane and comparing the quality of red wine before and after the filtration. The results showed that CMF could keep its filtration flux at a high level for a long time not only for cold stabilized wine but also for fined wine. For keeping high filtration capability,...

Applicability of Cross Microflow Filtration (CMF, made in Germany) for red wine clarification was studied through monitoring efficiency curve of filtration, detecting the effects of different cleaning methods on recovery efficiency of filtration membrane and comparing the quality of red wine before and after the filtration. The results showed that CMF could keep its filtration flux at a high level for a long time not only for cold stabilized wine but also for fined wine. For keeping high filtration capability, the initial pressure should keep below 50 L/(h·m~2) for fined wine and 66.6 L/(h·m~2) for cold stabilized wine. The filtration capacity of used CMF could be recovered by cleaning with 2% NaOH (55~60℃) for 20 minutes. Furthermore, the application of CMF improved the wine stability and quality, and showed no obvious influence on its physical and chemical characteristics except a slight decrease on the content of reducing sugar and SO_2. By sensory evaluation, CMF was found better than kieselguhr filtration on wine quality, such as aroma. The experimental results proved that CMF was a fit approach to red wine clarification.

研究了微孔膜过滤(CMF)系统在红葡萄酒过滤澄清工艺中的适用性。实验采用德国制造的微孔滤膜,测定了过滤膜的工作曲线、比较了不同清洗方式对膜通量的影响,以及过滤前后红葡萄酒主要理化、感观品质变化,以此确定CMF在红葡萄酒过滤澄清中的性能。实验发现:1)CMF过滤下胶后和冷冻后葡萄酒,流量衰减缓慢,表现出良好的过滤性能;2)经过2%NaOH热碱液(55~60℃)清洗20min后过滤流量恢复良好,显著改善了过滤中期膜的性能;3)过滤初期进行流量(压力)调节有利于CMF良好过滤性能的保持,CMF过滤下胶后和冷冻后红葡萄酒的初期流量分别为50和66.6L/(h·m2)为宜;4)经过CMF过滤后,提高了葡萄酒的品质和稳定性,除还原糖、总SO2和游离SO2等指标稍有降低外,其它主要理化指标变化很小,感观分析发现在香气保留方面优于硅藻土过滤。本实验结果为微孔膜过滤应用于红葡萄酒澄清提供了依据和基础工艺参数。

Rice wine is the oldest alcohol content drink with rich nutrients in our country.As it can easily form turbidness and even produce deposit during storage.Its appearance quality is greatly affected.This article does some intensive analysis on rice wine stability,and give some corresponding measures to solve the problem.

黄酒是我国一种古老的、营养丰富的低酒度饮料。但由于在存放过程中易产生混浊、沉淀 ,严重影响其感官质量。文章就黄酒出现混浊 ,沉淀的原因进行了较深入的分析 ,并且提出了相应的解决措施。

 
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