Vacuum freeze - drying technique for black currant as raw material was investigated.
以黑加仑为原料，对其真空冷冻干燥特性和工艺进行了试验研究。
Nanocrystalline SiC powder was synthesized by carbothermal reduction of the precursor of carbon black and silica gel prepared by precipitation-spray drying slurry of carbon black and water glass.
以廉价的水玻璃和炭黑为原料，采用沉淀-喷雾干燥法制备反应前驱体，经碳热还原合成碳化硅。
A round entry leads to a dryish medium-bodied palate with sweet vanilla, tart black berry, and toasty pepper spice flavors. Finishes with drying tannins and berry skins.
口感圆润、偏干型，酒体中等，有着香草和黑莓以及胡椒的辛香味道，以偏干的单宁感和浆果味收尾。
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