冬虫草酒是以冬虫夏草为原料,辅以枸杞子,经曲酒浸提调制而成,酒体清亮,酒味醇和。
Cordyceps Sinensis Sacc wine is produced with cordyceps sinensis sacc as its assentials by steeping and blending with uq-liquor and Lycimm chinense, it is clear, tasty and pure sweet.
该文介绍了枸杞、黑枣经酒精、黄酒浸提后得到的浸提液与元红等进行勾兑,使之成为酸甜适口、酒度适中的营养保健酒。
A nutritional and health wine with a suitable sweet-sour and alcohol content was produced by blending YangHong wine and the extract that medlar and black date was extracted in alcohol and rice wine.
18英亩的热带度假村提供25的海滨小别墅在岛上生活的全浸,完成现场的餐饮,热带鸡尾酒,这样会使整个家庭活动。
The 18-acre tropical resort offers 25 oceanfront guest cottages for total immersion in island life, complete with on-site dining, tropical cocktails, and activities that will please the whole family.
其实,葡萄酒的颜色是由酿造过程中的一个关键阶段——浸皮决定的。
It's decided by a key stage during the vinification of red wine: maceration.
这些物质中,一部分是皮和核中浸提出来的,一部分是通过发酵过程转化而来的,其可使酒体显得更加饱满、柔和。
Some of them were lixiviated from heels and core and some were produced in the fermentation, which made the wine body more soft and rich.
将茯苓粉碎,利用浸提法提取其中的有效成分,提取后的溶液与葡萄酒按比例调配制成一种味道甘甜醇美、营养丰富的茯苓葡萄酒。
Poris cocos was crashed and extracted, the extract was then mixed with wine at a certain ratio to obtain Poris cocos wine featured by nice taste and rich nutrients.
谈诗,喝浸了虫子的酒。
通过单因素和正交试验对野生酸枣发酵酒的浸汁条件、酵母添加量、澄清条件等进行研究。
The extraction conditions, yeast addition level, clarifying conditions of wild sour jujube fermenting wine were studied by single factor test and orthogonal test.
花卉酒适宜采用破碎浸提的花卉液在相对低温的条件下发酵。
And flower wine produced by extraction flower liquid with relative low-temperature fermentation has optimal quality.
将蜂花粉浸提液和蜂蜜、蔗糖、小曲酒进行勾兑可得到营养价值高、风味独特的蜂花保健酒。
Then bee pollen health wine of rich nutritions and special taste could be produced through adequate blending of lixiviating solution with honey, sugarcane and Xiaoqu liquor.
将蜂花粉浸提液和蜂蜜、蔗糖、小曲酒进行勾兑可得到营养价值高、风味独特的蜂花保健酒。
Then bee pollen health wine of rich nutritions and special taste could be produced through adequate blending of lixiviating solution with honey, sugarcane and Xiaoqu liquor.
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