• 介绍白酒贮存机理以及加速白酒贮存意义

    The mechanism of liquor manual aging and significance of accelerate liquor aging was introduced in this paper.

    youdao

  • 指出静电具有催化效应,静电催陈可大大缩短酒类自然熟的周期

    Ageing by electrostatics can greatly shorten the cycle in which wine is aged in ordinary conditions.

    youdao

  • 前言:黄酒贮存黄酒生产工艺过程称为“陈酿”,也就是黄酒自然过程。

    The storage stage during the production of rice wine isc alled ageing, which is a natural process companied with physical and chemical changes.

    youdao

  • 发明公开了一种促进白酒陈化超声雾化方法方法综合应用了超声雾化技术多孔材料

    The present invention discloses an ultrasonic salt atomization method for accelerating white spirit aging. The method comprehensively applies an ultrasonic atomization technology and porous material.

    youdao

  • 幼虫”,90毫米嫩绿色头部深,尾部腹部第一两侧白色线

    Larvae called "bean insect", the old familiar about 90 mm long, head of peak green, the color is deep, the tail end Angle, from the abdomen is first quarter up, both sides have seven to white line.

    youdao

  • 晚年徐渭追求心灵的平静自足,所作诗歌也渐,师法造化平淡自然、真率朴直美。

    In his late years, Xu Wei pursued tranquility of soul and his poetry became mature with the beauty of naturalness and simpleness.

    youdao

  • 从而提出了一种新奇方法使用这种方法自然老熟口味营养效果一样

    Thus concluded a novel method for mellowing wine, The mellowed wine of used such method as well as Natural-white wine in natural taste and nutritional effects.

    youdao

  • 调查不同品种嫁接方法接穗贮藏时间、接穗老熟、嫁接天气状况等因素橄榄幼树嫁接成活率生长影响。

    The effects of varieties, grafting methods, storage time of scion, maturity grade of scion and weather on the survival rate and growth of young Chinese olive grafted seedlings were studied.

    youdao

  • 葡萄酒陈酿自然陈酿人工陈方法,都促进葡萄酒

    Both natural aging methods and artificial aging methods could advance grape wine aging.

    youdao

  • 板鸭经过腌制以后起来口感比较紧密咸香。

    Pressed salted duck is the old salt brine had to do after the cooked food taste are relatively close together Xianxiang.

    youdao

  • 酿造过程葡萄酒氨基酸变化包括:酿造过程中含N化合物变化、半厌氧过程中含N化合物的变化半需氧老熟过程中含N化合物的变化。

    The changes of amino acids in grape wine during wine brewing covered N compounds change in brewing, N compounds change in half-anaerobic aging, and N compounds change in half-aerobic aging.

    youdao

  • ,对新酒的老熟好,而不锈钢容器对酒的老熟作用不很明显。

    Liquor storage in pottery jars has better aging effects compared with liquor storage in stainless vessels.

    youdao

  • 化工行业相关技术应用白酒生产过程中,计算机帮助酒体勾调混合老熟后续工作

    The interrelation technology of the chemical industry were applied in the process of production of the distilled spirit, and let computer to assist to do the later works e. g. blending and aging.

    youdao

  • 板鸭经过腌制过以后起来口感比较紧密

    The pressed salted duck will be passes through old halogen souse later to do ripe, will eat the feeling in the mouth is quite close salty fragrant.

    youdao

  • 使用方法自然老熟酒的口味营养效果相同。

    There were sane natural taste and nutritional effects in the mellowed wine used with method and natural-white wine.

    youdao

  • 使用方法自然老熟酒的口味营养效果相同。

    There were sane natural taste and nutritional effects in the mellowed wine used with method and natural-white wine.

    youdao

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