glutinous rice wine
英 [ˈɡluːtənəs raɪs waɪn]
美 [ˈɡluːtənəs raɪs waɪn]
糯米酒；黄酒
双语例句
- Analysis of Flavoring Compositions of Roxburgh Rose Black Glutinous Rice Wine by GC/ MS
刺梨黑糯米酒香气成分的GC/MS分析 - Glutionous rice and Rose laevigata Michx as raw materials could be made into sweet fermented glutinous rice wine and Rose laevigata Michx fruit juice respectively after separate operations.
以糯米和金樱子为原料，分别加工成甜酒酿和金樱子汁，然后将这两种半成品按一定比例混合进行发酵产生金婴子滋补甜酒。 - The results showed that milk-clotting was caused by the protease which was secreted by the microorganism in the glutinous rice wine.
试验结果证实，江米酒中的凝乳活性因子，即江米酒发酵过程中微生物产生的蛋白酶是米酒奶凝乳的主要原因。 - Sixth, glutinous rice dense liquor: Becomes take the glutinous rice wine liquor juice as the primary data manufacture.
糯米密酒：以糯米酒的酒汁为主要原料制作而成。 - Study on the Biological Properties in the Fermentation of Sweeten Glutinous Rice Wine;
系统研究了发酵法生产糯米饮料的生产工艺以及影响糯米饮料品质的因素。 - Huanggui Glutinous Rice Wine is one of the famous drinks in Xi'an.
稠酒是西安地区名贵饮料之一。 - Buyi people like drinking and are adept at wine-making including glutinous rice wine and roxburgh rose etc.
布依族人会酿酒、好饮酒。其酿制的酒有糯米酒、刺梨酒、白烧酒等。 - The organoleptic quality of the eight precious and glutinous rice wine had been judged synthetically by the method of the fuzzy mathematics.
利用模糊评判方法对八宝糯米酒的感官质量进行了综合评定。 - The glutinous rice wine were prepared through brewing of angel rhizopus sp. and traditional xiaoqu by using glutinous rice as material, respectively.
以江米为原料，通过安琪纯种根霉酒曲和民间传统甜酒曲发酵制备江米甜酒。 - The application of TH-ADY and Perfume ADY in Xiaoqu Rice Wine Production Study on the Best Saccharifying Conditions in Producing Glutinous Rice Wine
TH-AADY和生香ADY在小曲米酒生产中的应用糯米酒最佳糖化工艺条件的研究 - Analysis of Aroma Components in Glutinous Rice Wine brewing by Traditional Xiaoqu
传统发酵江米甜酒中风味香气成分的组成分 - Fuzzy Judgement of Organoleptic Quality on the Eight Precious and Glutinous Rice Wine
八宝糯米酒感官质量的模糊评判 - The application of immobilized glucoamylase in glutinous rice wine shortened the saccharifying time and improved the utilization ratio of equipment and installations, and it was easy to separate the enzyme from the product and the could use again and again.
另外，固定化糖化酶在糯米酒中的利用，克服了传统工艺周期长，设备利用率低，效率低等缺点，且酶与产品极易分开，可以重复利用。 - Study on the Fermented Drink Series of Glutinous Rice Wine
甜米酒系列发酵饮料的研制 - Study on the Milk-clotting Mechanism of Glutinous Rice Wine
江米酒凝乳机理的初步研究 - Study of the fermentative condition of making black husked glutinous rice wine by the Hakkas
客家黑糯米酒发酵条件的研究 - Development of Red Starter Glutinous Rice Wine
红曲糯米酒的开发研制 - The principle and material selection of wine brewing with uncooked materials were introduced, as well as the technical parameters for the production of corn wine, Indian corn samshu and glutinous rice wine.
简述了生料酿酒的原理、原料选择方法及生料法生产玉米黄酒、包谷烧酒、糯米酒等工艺参数。 - Discussion on the Development of Glutinous Rice Wine and Its Serialization
浅议糯米酒的研制及系列化 - Studies on the coagulating property of glutinous rice wine
江米酒乳凝固特性研究 - Study on the Effect of Different Types of Starch on the Quality of Glutinous Rice Wine
不同淀粉质对米甜酒品质影响的研究 - Determination of Pb in polished glutinous rice wine by GFAAS research stability of fermented polished glutinous rice drink
糯米酒中铅的石墨炉原子吸收光谱法测定稠酒稳定性研究 - Study on the Best Saccharifying Conditions in Producing Glutinous Rice Wine
糯米酒最佳糖化工艺条件的研究 - The glutinous rice wine made with Rhizopus RA-1 has the most maltooligosaccharides.
其中用根霉RA-1制作的甜酒汁液中麦芽低聚糖含量最高。 - Brewing Techniques of Cili Glutinous Rice Wine
刺梨糯米酒的酿造工艺 - Researching for the Best Steeping Technique of Fermented Glutinous Rice Creaming Wine
状酒最佳浸渍工艺的研究 - This thesis studies the fermentative condition of making black husked glutinous rice wine.
通过对客家黑糯米酒发酵条件进行研究，发现随着发酵温度的升高，主发酵速度加快。 - The result showed that: The higher the ratio of amylopectin to amylose, the better the quality of fermented glutinous rice wine;
结果表明：淀粉支直链之比越大，米甜酒的感官品质越好； - Quality Analysis and Improving in Early Season Indica Glutinous Rice for Wine
酒用早灿糯的品质分析和改良