...食用酒精（Edible Alcohol）主要是利用薯类、谷物类、糖类作为原料经过蒸煮、糖化、发酵等处理而得的供食品工业使用含水酒精，其风味特色分为色、香、味、体...
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②The optimal concentration of edible alcohol for soaking was 70% (V/V). The optimal procedure was as following: Dry Momordica charantia was extract by 70% edible alcohol.
②70％的食用酒精为最佳的浸泡酒度。
参考来源 - 苦瓜酒生产工艺研究·2,447,543篇论文数据，部分数据来源于NoteExpress
The product is made from dry red date, honey and edible alcohol with the soaking technology.
以干红枣、蜂蜜、食用酒精为原料，采用浸泡工艺生产而成。
Each main index of the produced alcohol met and even was better than the standards of national edible alcohol.
该工艺生产制得的酒精的各项主要指标均达到甚至优于国家食用酒精的标准。
New type liquor is deployed liquor developed from high quality edible alcohol, and compounded with multiple edible flavoring blending.
新型白酒是用优质食用酒精做基础酒，经调配制成各种香型的白酒。
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