酱香型白酒,Maotai-flavor liquor
1)Maotai-flavor liquor酱香型白酒
1.Fuzzy multi-attribute decision method was applied to evaluate sensory quality ofMaotai-flavor liquor on the basis of the sensory evaluation standards ofMaotai-flavor liquor to determine the optimum technical conditions for liquor production.以酱香型白酒的感官评分标准为基础,应用模糊决策理论对酱香型白酒的感官品评进行研究,以此确定酱香型白酒的最佳工艺条件。
2.Monascus plays important roles in the formation of flavoring substances in the production ofMaotai-flavor liquor.结果表明,不同分离源环境中的红曲霉其形态、生理和生化特征存在明显差异,红曲霉在酱香型白酒生产过程对酒中香味物质的形成起着重要作用。
3.The three-step IR macro-fingerprint method was used to identifyMaotai-flavor liquors and to obtain their characteristic fingerprints.研究了三级红外宏观指纹图谱法鉴别酱香型白酒,获得其指纹特征。
英文短句/例句
1.Introduction of the Concept of Maotai-flavor Functional Bacteria to Investigate the Formation of Maotai-flavor引入“酱香功能菌”概念 探索酱香型白酒风味成因
2.The Stabilization of Maotai-flavor Liquor Production Techniques Is the Base for the Development of Grade Ⅱ & Grade Ⅲ Maotai-flavor Liquor-making Enterprises稳定酱香型酒生产工艺是发展贵州二三类酱香型白酒企业的基础
3.Effect of different amount of Qu on fusel oils in Sauce-flavor liquor不同加曲量对酱香型白酒中杂油醇影响探讨
4.Study on the Function of Furfural Content in Fragrance Style of Chinese Liquor and Its Measurement Research酱香型白酒中糠醛的作用及测定方法研究
5.Technical Innovation of Wuling Mtaotai-flavor Liquor Research on the Special Grains Wetting Techniques (Report Ⅰ)武陵酱香型白酒工艺创新——特殊润粮工艺的研究(第一报)
6.Baiyunbian Liquor is the typical representative of Maotai-Luzhou-flavor liquor.白云边酒是浓酱兼香型白酒的典型代表。
parative Research on Maotai-flavor Liquor in Maotai Region According to Boron Isotope Ratio茅台地区酱香白酒硼同位素比较研究
8.Based on xifeng liquor, Fen-flavor &Luzhou-flavor liquor and Fen-flavor &Luzhou-flavor &Maotai-flavor liquors were developed successfully.以凤型白酒为基础，进行单兼或多兼，开发出凤兼浓、凤浓酱兼香型白酒。
9.Fresh, fruity, dry red wine with medium body, powerful black pepper and cherry-like aromas. It is soft and tasty.清新水果芳香型红葡萄酒，散发无尽黑胡椒和酱果香。入囗清爽香滑。
10.Strong aromatic Chinese spiritsGB/T10781.1-1989浓香型白酒
11.Strong aromatic Chinese spirits of low concentrationGB/T11859.1-1989低度浓香型白酒
12.Chi--fiavour Chinese spiritsGB/T16289-1996豉香型白酒
13.Mild aromatic Chinese spiritsGB/T10781.2-1989清香型白酒
14.Mild aromatic Chinese spirits of low concentrationGB/T11859.2-1989低度清香型白酒
15.Rice aromatic Chinese spirits of low concentrationGB/T11859.3-1989低度米香型白酒
16.Rice aromatic Chinese spiritsGB/T10781.3-1989米香型白酒
17.Chopped rosemary mixed with vegetable oil, garlic, and white wine makes a tasty marinade for meats.剁碎的迷迭香与植物油、大蒜和白酒调和后，成了美味的 肉酱汁。
18.Lettuce, crabmeat, octopus, shrimp, cuttlefish, onion, carrot and sweet pepper, with white wine and estragon sauce seasoning.什锦生菜、蟹肉、章鱼、虾仁、花枝、洋葱、红萝卜、甜椒。佐白酒香草酱。
相关短句/例句
new type Maotai-flavor liquor新型酱香型白酒
3)Maotai-flavor low-alcohol liquor酱香型低度白酒
4)liquor of Luzhou-flavor and Maotai-flavor浓酱兼香型白酒
5)Maotai-flavor liquor酱香白酒
1.Maotai-flavor liquor industry aims for healthy and sustainable development.酱香白酒产业逐步向规模化、健康、持续的发展,对其工业下脚料酒糟的综合利用将有待新的研究和应用突破。
6)Maotai-flavor distiller"s yeast酱香型酒曲
延伸阅读
京酱牛肉炒酱
京酱牛肉炒酱
酱油 1大匙酱油膏 1大匙糖 1/2大匙香油 1/2大匙胡椒粉 1小匙太白粉 少许制作：将所有材料一起混合搅拌均匀即成，可多做一些放入冷藏库备用。生肉腌酱或肉类炒、烩酱均可。
