This paper studies the process conditions and flow of rice wine lees utilization.
研究开发利用黄酒糟的工艺条件和工艺流程。
There are still a lot of problems in comprehensive utilization of yellow wine lees .
黄酒糟是黄酒生产企业的主要副产物。
Besides, yellow rice wine lees contained abundant nutrient substances, which should be full used.
黄酒糟中有丰富的营养，应充分开发利用。
Effect of wine lees pickling technologies, sterilization conditions and microbe on quality of drunk fish was studied in this paper with grass carp.
以草鱼为原料制作酒糟鱼，研究糟制工艺、杀菌条件和微生物对酒糟鱼品质的影响。
Application of flavourzyme, acidic proteinase and glucoamylase of moldy bran in hydrolyzing yellow wine lees into very tasty soybean sauce is studied in this article.
本文研究了应用复合风味蛋白酶及麸曲酸性蛋白酶、麸曲糖化酶水解黄酒糟生产特鲜酱油的技术。
ABSTRACT: There are a lot of terms and concepts in the wine industry that inspire confusion. This article uses simple words to introducce the sulfite, lees and tannin.
摘要：葡萄酒知识包含很多看似艰涩难懂的专业术语，本文将用浅显易懂的话语为你介绍二氧化碳、酒泥和单宁。
Brilliant pale straw. Aromas of lifted stone fruits and freshly crushed nectarine are surrounded by a subtle spicy oak. A honey character, from lees contact, gives the wine depth.
明快的稻黄色酒体。稀薄橡木的气息环绕着核果和新鲜碾碎过油桃的芳香。酒渣沉淀后获取的蜜汁，赋予了其丰富的酒体。
There are a lot of terms and concepts in the wine industry that inspire confusion. This article uses simple words to introducce the sulfite, lees and tannin.
葡萄酒知识包含很多看似艰涩难懂的专业术语，本文将用浅显易懂的话语为你介绍二氧化碳、酒泥和单宁。
A crisp wine with a star fruit and lemon infused palate with a creamy mouth feel imparted by lees stirring in high quality French oak barriques.
口感清爽，有杨桃和柠檬的味道，以及高质量的橡木桶中的酒渣带来的奶油般的味觉。
The wine was then kept on fine lees for a further 2 months to gain more complexity and enhance the mouthfeel.
此后葡萄酒还要陈放2个月从而获得更多的复杂性来加强口感。
After alcoholic fermentation, there was no malolactic fermentation, though the wine was left on light fermentation lees.
在酒精发酵之后，酒液将被留在大桶中进行轻度的苹果乳酸发酵。
The wine has a yellow straw colour. Enhanced by wild yeast and lees contact, Marsanne has the nuts and honey. Roussanne the citrus hints and blossom perfume.
酒体呈深麦秆黄色，经过野生酵母接种和酒泥浸渍处理，使玛珊有坚果和蜜香，瑚珊具淡柠檬香和花香。
A honey character, from lees contact, gives the wine depth.
酒渣沉淀后获取的蜜汁，赋予了其丰富的酒体。
After a long and cool fermentation, lees are stirring to build up the wine structure.
在低温长时间发酵后，我们通过搅动酒槽以使酒体结构更完整。
The wine was then racked off lees, left to age in stainless steel tanks, then bottled at 6 months to retain the varietal flavours of Pinot Grigio fruit.
之后去籽，倒入不锈钢桶中进行陈酿，6个月后装瓶，此时皮诺格利德葡萄的特色得到了最大限度的保留。
The wine was then racked off lees, left to age in stainless steel tanks, then bottled at 6 months to retain the varietal flavours of Pinot Grigio fruit.
之后去籽，倒入不锈钢桶中进行陈酿，6个月后装瓶，此时皮诺格利德葡萄的特色得到了最大限度的保留。
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