It will be benefit to the improvement of the liquor quality.
对提高酒质有实际的指导意义。
The structure and equilibrium of the four main acids have great effects on liquor quality.
四大酸的结构和平衡性对酒质影响很大。
The formation of colloid in liquor and the effects of metallic ions on liquor quality were studied.
研究了白酒中胶粒的形成及白酒中的金属离子对白酒质量的影响。
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。
When the microbe populations were in certain equilibrium, high liquor yield and good liquor quality could be realized.
当这些微生物达到某种平衡时，就能有很高的出酒率和良好的酒质。
Operating sales for the import of foreign brands of wine and liquor quality of domestic sales agents, run and drink tea.
主营业务为进口销售国外品牌葡萄酒及代理销售国产优质白酒，兼营茶叶及饮料。
In addition, fermentation by pit mud addition could effectively improve liquor quality, and pit mud quality is the key factor.
夹泥(加泥)发酵，可明显提高酒质，但泥的质量是关键。
The results showed that the use of fuzzy model recognition method by the above 7 factors could identify properly liquor quality.
结果表明，通过以上7个因素进行模糊模型识别，能够很好地将待识别酒质正确归类。
The technical measures to improve liquor quality were put forward from the angle of raw materials, starter-making and liquor-making.
切实措施为加强原料、制曲、制酒等各个环节的管理，严格工艺控制，并不断的总结和完善。
The general survey of liquor quality nationwide organized by China Wine Industry Association began in April 2003 and ended in April 2005.
由中国酿酒工业协会组织的全国白酒质量普查活动于2003年4月开始，2005年4月结束，历时3年时间。
Liquor blending could upgrade liquor quality (realizing the unity of liquor quality and liquor standards) and maintain stable liquor quality.
白酒原酒经勾调可实现酒质、标准统一，产品质量稳定。
Liquor production by single grain fermentation and by multiple grains fermentation will also result in different liquor yield and liquor quality.
多粮组合发酵为微生物提供丰富的营养和创造适宜的环境；多粮组合发酵有利于提高出酒率和酒的质量。
The key techniques in the production of quality low-alcohol liquor are as follows: 1. proper control of base liquor quality and the production techniques;
生产高质量的低度白酒的生产技术关键是：①基酒质量与生产工艺的控制；
Accordingly, strict production management and appropriate technical operation should be practiced to reduce bad taste in liquor and to improve liquor quality.
严格操作规程，加强原辅料和生产管理，可减少白酒的不良口味，提高产品质量。
Storing and the stable enhancement can have the important influence to the white liquor quality influence research to the low white liquor quality enhancement.
贮存对白酒品质的影响研究对低度白酒品质和稳定性的提高会产生重要影响。
With the mature and the perfect of liquor analytic techniques, sensory judgment is also in need of further improvement to advance the overall promotion of liquor quality.
随着分析技术的成熟完善，感官鉴评也有待不断总结、提高，以推进白酒质量的全面提高。
The measurement results suggested that there was great different in tetramethylpyrazine content in different liquor samples, which could be used to evaluate liquor quality.
检测结果表明，不同酒样中的四甲基吡嗪的含量有较大差异，可以据此对白酒品质进行评价。
Overlong fermentation period resulted in the pit mud dry, pale colour and lustre, coarse, and bad strength of the fermenting grains which could influence the liquor quality.
发酵周期过长可引起窖泥发干，糟醅的色泽暗、发黄、显糙、不柔熟、骨力差等现象，影响酒的产质。
In our company, open-air liquor storage was adopted and the effects of storage containers, storage temperature, and different storage period on liquor quality were investigated.
我公司对原酒采取露天贮存，对贮存容器、贮存温度、不同贮存期对酒质的影响进行研究。
Producing Xiaoqu liquor has many advantages, such as the production furniture simple, the fermentation period short, the yield of liquor high and the liquor quality better, etc.
小曲酒酿造具有生产设备简易、发酵周期短、出酒率高、酒质醇和等诸多优点。
Then microbial polymorphism would undoubtedly result in the polymorphism of microbial population functions, the polymorphism of metabolites, and the polymorphism of liquor quality.
由微生物种群的多态性必然引起微生物种群作用特征的多态性、发酵代谢产物的多态性，必然也引起产酒质量的多态性。
Liquor market is full of intense competition. Accordingly, liquor culture, as a connotation of liquor, its combination with liquor quality has become a selling strongpoint nowadays.
在竞争激烈的白酒市场，文化成为白酒竞争的内涵诉求，质量与文化的结合成为当今白酒的卖点。
Generally, liquor quality and its production cost varies greatly in the case of different production methods (mainly including liquid fermentation method and solid fermentation method).
用不同方法生产的白酒(主要固态法、液态法)，其质量与成本一般相差较大。
Generally, liquor quality and its production cost varies greatly in the case of different production methods (mainly including liquid fermentation method and solid fermentation method).
用不同方法生产的白酒(主要固态法、液态法)，其质量与成本一般相差较大。
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