The invention relates to a fermentation method of cooling type yellow wine containing bamboo-leaves flavones, belonging to the technical field of yellow wine fermentation.
本发明涉及一种含竹叶黄酮的清爽型黄酒的酿制方法，属于黄酒酿制技术领域。
During the wine fermentation, acetic acid in the damaged grapes reacts with alcohol to produce ethyl acetate which smells like the nail polish.
葡萄酒发酵时，破损葡萄中的醋酸与酒精发生反应，产生乙酸乙酯，闻起来如同指甲油的味道。
The Dissolved Oxygen (DO) control system for rice wine fermentation is an unstable system with multi-disturbance, time-varying and nonlinearity.
黄酒发酵溶氧控制系统是一个多干扰的、时变的、非线性的不稳定系统。
This paper analyzed the fermentation conditions impacting on the quality of litchi fruit wine, and determined the litchi wine fermentation technology.
分析发酵条件对荔枝果酒品质的影响，确定荔枝果酒的发酵工艺。
ABSTRACT: This article introduces common containers for wine fermentation and maturation, which including oak barrel, stainless steel tank and cement container.
摘要：葡萄酒在装瓶出售前，都待在酒窖的哪些容器里呢？本文将介绍最常见的葡萄酒容器——橡木桶、不锈钢罐和水泥容器。
The invention relates to a wine fermentation technology, in particular to a Cabernet dry red wine and a technology method for carrying out the fermentation by using a homemade oak barrel.
本发明涉及葡萄酒的发酵工艺，具体的说是一种解百纳干红葡萄酒及用国产柞木桶发酵的工艺方法。
ABSTRACT: The long-standing relationship that wine has had with oak is worth investigating, especially since oak barrels have been used in wine fermentation and barrel aging for centuries.
摘要：橡木桶被用来发酵和熟成葡萄酒已经有长达几个世纪的历史了。
This paper introduced the changes of starch, protein, fat and other main compositions during rice wine fermentation, and the function of cooperative fermentation by yeast and Lactobacillus.
介绍了黄酒发酵过程中淀粉、蛋白质、脂肪等主要成分的变化及酵母菌和乳酸杆菌的协同发酵作用。
The use of fresh rice milk instead of part of production water in yellow rice wine fermentation process could effectively inhibit acids formation and the proper addition level of rice milk was 40 %.
黄酒发酵过程中用新鲜米浆水替代部分投料用水，可以起到“以酸制酸”的作用，最适宜的浆水添加量为40 %。
A unique partial wine-fermentation process, allowing harmonious retention of natural acid and sweetness.
经过特别的部分酒精发酵过程，保留了自然糖分和酸。
A unique partial wine-fermentation process, allowing harmonious retention of natural acid and sweetness.
经过特别的部分酒精发酵过程，保留了自然糖分和酸。
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