浓香型大曲酒,Luzhou-flavor Daqu liquor
1)Luzhou-flavor Daqu liquor浓香型大曲酒
1.Research on the applications of TH-AADY and liquid Qu inLuzhou-flavor Daqu liquor production;耐高温活性干酵母、液体曲在浓香型大曲酒生产中应用的探讨
2.The main factors influencing alcohol fermentation ofLuzhou-flavor Daqu liquor cover nutrient, temperature, oxygen, and acidity.浓香型大曲酒酒精发酵的主要影响因素有养分、温度、氧气、酸度,这些因素的控制是酒精发酵好与坏的关键。
3.Caproic acid bacteria species separated from quality aged pit mud were cultured in 30 % spent wash ofLuzhou-flavor Daqu liquor.从优质老窖泥中分离的己酸菌种在30%的浓香型大曲酒底锅水中培养,经过实验室和小培养试验结果表明,己酸菌菌体明显增大,己酸菌数量最大可提高30%,己酸含量最高可达380mg/100mL。
英文短句/例句
1.Measures of Improving the Premium Product rate of Luzhou-flavor Liquor提高浓香型大曲酒特优品率的几点措施
2.Distinctive Aroma of Two Chinese Liquors: Yanghe Blue Sky and Niulanshan Erguotou Liquors浓香型洋河天之蓝和清香型二锅头大曲白酒特征香气成分研究
3.Investigation on the Application of Manmade Pit Mud in the Production of Luzhou-flavor Liquor in North China人工窖泥在北方浓香型曲酒生产中的应用
4.Rational Application of Saturated Water for Pit Entry in the Production of Luzhou-flavour Liquor浓香型曲酒生产入窖饱浆水的合理使用
5.The importance of attached mud cellar quality to the liquor quality in the Luzhou-flavor liquor making is reviewed.论述了浓香型大曲白酒生产以依附的泥窖质量对酒质质量影响的重要性。
6.It is classified into "elegant" Luzhou-flavor liquor and "mellow" Luzhou-flavor liquor according to its taste.浓香型白酒“浓郁”与“淡雅”两大流派分流日趋明朗。
7.Strong aromatic Chinese spiritsGB/T10781.1-1989浓香型白酒
8.Strong aromatic Chinese spirits of low concentrationGB/T11859.1-1989低度浓香型白酒
9.The Change Rule of Four Mass Ester During Storage of Luzhou-flavor Liquor浓香型白酒贮存过程中四大酯减少特点的分析
10.Taishan Tequ Liquor belongs to pure Luzhou-flavor type in Luzhou-flavor liquor and its styles are elegant pit aroma, soft taste and clean aftertaste.泰山特曲属于浓香型白酒中的纯浓派，其特征为窖香淡雅，醇和绵甜，余味爽净。
11.Analysis on Microbial Communities in Luzhou-flavor Liquor Through Culture Independent Approach;利用免培养法对浓香型白酒曲药细菌菌群的解析研究
12.PCR-SSCPanalysis of the eukaryotic microbial communities in Luzhou-flavor Daqu浓香型大曲真核微生物群落的PCR-SSCP解析
13.Study on Microbial Community Metabolism Diversity of Luzhou-Flavor Daqu浓香型大曲微生物群落代谢多样性研究
14.PCR-SSCP Analysis of the Pronucleus Microbial Communities in Luzhou-flavor Daqu浓香型大曲原核微生物群落的PCR-SSCP解析
15.Metabolic Analysis of the Microbial Community in the Fermented Grains of Luzhou-flavour Liquor浓香型白酒酒醅微生物群落代谢分析
16.Research on Brewing Technology and Process Adjustment of Zhijiang Daqu after Flavor Weakening香型淡化后的枝江大曲酒工艺实验及调整研究
17.Separation of Propionic Acid-producing Bacteria from Site Fermented Grains and Daqu特香型酒糟醅及大曲中丙酸产生菌的筛选
18.Primary Discussion on Innovation of Acidity Control and Fermented Grains Maintenance in Fen-flavor Liquor Production谈清香型大曲酒生产如何创新控酸保醅
相关短句/例句
Luzhou-flavour Liquor浓香型大曲酒
1.Study onLuzhou-flavour Liquor by Piling Fermentation;浓香型大曲酒的堆积发酵研究
2.Application of TH—AADY in twice bottom fermentation technology of Luzhou-flavour liquor has the functions of anti-acid and anti-ester and supplement of yeast quantity which may make fermentation stable and promote fermentation effects on the basis of ensuring the liquor quality, and increase the liquor yield.将TH—AADY应用于浓香型大曲酒双轮工艺中 ,能起到耐酸、耐酯性能及补充酵母数量的作用 ,使发酵稳定可靠 ,可在保证酒质的基础上改善发酵效果 ,提高原料出酒
3.The quality of Luzhou-flavour liquor is closely correlated with its pit management and the pit management contains mainly two aspects as follows.浓香型大曲酒的质量与窖池密切相关,注重窖池的管理主要要做好两方面工作,一是设计好窖池,培养好窖泥并防止其退化,注重保养;二是做好发酵期间的池口管理,包括封窖、踩窖、滴窖、清窖及夏季池口管理等。
3)Luzhou-flavor Daqu liquor浓香型大曲白酒
4)Luzhou-flavor Daqu base liquor浓香型大曲原酒
5)Luzhou-flavor Daqu liquor浓香型曲酒
1.The technical characteristics in the production ofLuzhou-flavor Daqu liquor were as follows: solid fermentation in pits, materials mixing by distiller"s grains, and mixed steaming and mixed cooking etc.浓香型曲酒独特的生产工艺特点是"泥窖固态发酵、续糟配料、混蒸混烧……"。
6)Luzhou-flavour Daqu liquor浓香型曲酒
1.The contributing factors and the prevention me thods of the flavours from vice bran,bottom pot water and foul smell,yellow water smell,mildewy smell and oil smell,esterized liquid smell inLuzhou-flavour Daqu liquor were introduced in this paper.介绍了浓香型曲酒的糠杂味、底锅水味、霉味、臭味、油味、黄水味、酯化液味生成的原因及预防措施。
2.The main points of producingLuzhou-flavour Daqu liquor in winter are as following:the concentration of starch in the fermenting grains,water content,temperature,acidity,the consumption of koji and the managements of the fermentation pits.针对浓香型曲酒冬季生产要做好几方面工作，从冬季入窖的淀粉浓度、水分、温度、酸度及用曲量和窖池管理等方面进行阐述，总结了冬季浓香型曲酒实际生产中所采取的有效措施。
延伸阅读
大曲酒分子式：分子量：CAS号：性质：用大曲酿造的白酒，风味优美，如茅台酒、汾酒、西凤酒、泸洲老窖等。
