The jar showed signs of corrosion and seemed to have once contained a mild acid, such as vinegar or wine.
这个陶罐有腐蚀的痕迹，并且疑似曾经盛放过弱酸类液体，如醋或酒。
Volatile acidity (VA) General term for the substances in wine that are formed by the oxidation of alcohol (mainly acetic acid and ethyl acetate).
由于酒精氧化而形成于葡萄酒中的物质的总括（主要是醋酸和乙酸乙酯）。
White wine made from grapes grown in a cool climate is often paler, with a higher amount of acid.
使用在凉爽气候中生长的葡萄酿制的白葡萄酒通常要暗淡一点，而且更酸。
ABSTRACT: Like white wine, the tannin and acid in red wine could make red wine taste dry, even though it has high level of sugar.
摘要：与白葡萄酒一样，红葡萄酒中的单宁和酸度会使葡萄酒显得干，即使它有较高的糖份。
Acid.. Term applied to a wine containing an excessive amount of acid, usually a wine made from grapes not completely ripe.
酸：用于描述含有过量酸的葡萄酒，通常是因为原料葡萄没有完全成熟。ⳉ。
Acid. Term applied to a wine containing an excessive amount of acid, usually a wine made from grapes not completely ripe.
酸：用于描述含有过量酸的葡萄酒，通常是因为原料葡萄没有完全成熟。
Dry fruit wine was developed through mixed fermentation of gold pear juice and orange juice and orange juice played dual roles in the production (acid content adjustment and as raw materials).
利用柑橘汁和梨汁混合发酵酿制果酒，柑橘汁起到调酸和原料的双重作用。
The influences of temperature, initiative acidity, and the addition amount of potassium propionate on reducing volatile acid in the fermentation of litchi wine were approached.
研究了荔枝酒发酵过程中温度、起始酸度以及添加丙酸钾量对减少挥发酸的影响。
The main causations for the precipitate in amur grape wine are microzyme self-dissolve, microbial contamination, excessive oxidation and over quantity of tarter muriatic acid etc.
山葡萄酒浑浊的主要原因有酵母菌自溶、微生物污染、氧化过度、蛋白质和酒石酸盐过多等。
ABSTRACT: As a great important part of wine, does the acid would do harmful erosion to your teeth?
摘要： 酸度作为葡萄酒的重要组成部分，饮用葡萄酒真的会酸蚀你的牙齿吗？
Yao wang rice wine is brewed with high quality glutinous rice by craft technique and equipment introduced from japan which contains hundred of vitamin acid and some other nutrient matters.
尧王牌米酒是我公司引进日本酿造工艺、技术和设备，选用优质糯米，精心酿造而成。
S our-sweet, sweet-sour. The taste of a wine which contains excess acid and is at the same time sweet. Sometimes due to the presence of mannitol and lactic acid formed by bacteria.
酸甜的、甜酸的：当甜葡萄酒中含有过量酸时的口感，有时是由于葡萄酒中存在甘露醇和由细菌产生的乳 酸。
Taste notes: Here we have a very acid white wine, that we made of a German type of vine called riesling, these vines receive the water through a controlled dripping system.
品尝记录：这里有一款比较酸的白葡萄酒，是用德国的雷司令品种酿制的，用滴灌来灌溉。
The contents of total acid, phenol, tannin, anthocyanin of wine of wild species were higher than those of cultivated variety.
野生种葡萄酒的总酸、干浸出物、单宁、总酚、花色素苷等滋味物质均高于相应栽培品种。
Polyphenols content of Cabernet Sauvignon wine of different years from different regions:Gallic acid content is the highest in wine of different years from different regions;
不同地区不同年份赤霞珠干红葡萄酒的多酚：不同地区、不同年份的葡萄酒中均为没食子酸含量最高；
Special care is taken for this limited series of wine during the grape harvesting and the maturation process with the aim to attain optimum balance between the wine alcohol and acid.
这限量系列的葡萄在收获和成熟过程采取了特别护理，旨在实现葡萄酒中的酒精和酸度达至最佳平衡。
After be processed with strong acid resin, the manganese content of the tea plant flower wine reaches the qualified standard.
本发明的茶树花酒强酸性树脂处理后，锰含量达到合格标准。
Because the Japanese wine contains 18 kinds of amino acid and various nutrients, protease, activate skin and moisturizing effect.
这是因为日本清酒中含有18种氨基酸和蛋白酶等多种营养成分，活化肌肤的同时还有保湿的功效。
A unique partial wine-fermentation process, allowing harmonious retention of natural acid and sweetness.
经过特别的部分酒精发酵过程，保留了自然糖分和酸。
This light bodied sparkling wine is delicate, with silky palate of refinement and a good acid finish.
口感清爽柔和，丝质般的结构和微妙的果酸使此款起泡酒更加完美。
Recent research showed that Oenococcus oeni is the main lactic acid bacteria which can bear the harsh condition of wine and carry out malolactic fermentation.
研究表明，能够适应葡萄酒环境、较专一地进行苹果酸-乳酸发酵并对酒质有增益作用的细菌主要是酒球菌属的细菌。
The scarcity of nutrients in wine after alcoholic fermentation would inhibit MLF of lactic acid bacteria.
酒精发酵完成后果酒中营养的缺乏会抑制乳酸菌的MLF。
Most content of volatile acids is acetic acid, which could seriously deteriorate litchi fruit wine quality.
挥发酸中绝大部分是醋酸，严重影响了荔枝酒的质量。
This is a typical red wine flavor with the fermentation of lactic acid.
这是乳酸发酵后，红葡萄酒的典型味道。
Many of the foods and drinks that we associate with a modern diet, including wine, many fruits, fruit tea and balsamic vinegar contain acid.
与我们密不可分的现代饮食中的许多食物和饮品，如葡萄酒，许多水果，水果茶和醋都含有酸。
In the dark conditions, the addition of citric acid could improve the stability of Perilla pigment in green plum fruit wine.
在避光条件下，添加柠檬酸能提高紫苏色素在青梅酒中的稳定性。
Through the study of the quantitative relationships, the effects of each amino acid on sensory taste of yellow rice wine could be confirmed.
通过定量关系的研究，可以明确黄酒中氨基酸成分对黄酒感官口味的影响。
Through the study of the quantitative relationships, the effects of each amino acid on sensory taste of yellow rice wine could be confirmed.
通过定量关系的研究，可以明确黄酒中氨基酸成分对黄酒感官口味的影响。
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