首页 / 词典 / good

四特酒

  • 网络Site wine
四特酒四特酒
  1. 最后以四特酒有限责任公司为例,进行了相应的设计应用论证。

    Thirdly , the author makes relevant design application argumentation by taking SITE wine Co. , Ltd. as an example .

  2. 简要介绍了四特酒典型风格的形成原因及独特的制曲和酿造工艺。

    This article introduced briefly the reasons of typical style of site wine , Characteristic Making jiu qu and brewing technology .

  3. 四特酒香味成分特征初探

    The primary study of the features of bouquet components of site wine

  4. 四特酒生产中三种高级脂肪酸乙酯初探

    Three higher fatty acid esters in the production process of site wine

  5. 中国特型酒的产生&提高江西四特酒质量研究的纪实

    Development of Te-type Liquor & Record on the Study of the Approaches to Improve Si'te Liquor Quality

  6. 介绍了珍藏版四特酒的生产原料、生产工艺、操作方法和质量标准。

    The material , technology , operation and quality standard of collective edition of Si-Te liquor are introduced .

  7. 2007年,四特酒、维达纸业两个大集团公司就用了我们剪纸礼品,一个公司就是十几万的定单。

    In2007 , four special wine , Vinda Paper Group on the use of two large paper-cut of our gifts , a company that is more than a million orders .

  8. 主要研究了四特酒两种原料(高粱与大米)在发酵、蒸馏过程中3种高级脂肪酸乙酯含量的变化。

    Contents of three higher fatty acid esters ( ethyl palmitate , ethyl olena-te , ethyl linoleate ) during the process of rice or sorghum fermentation and distillation of Site wine were determined .

  9. 在对四特酒的香味成分剖析中发现,四特酒富含奇数碳脂肪酸乙酯,相应的脂肪酸含量也较高,称之为特型,是中国十大香型特型酒的典型代表。

    Si'te liquor belonged to Te-type liquor and was considered as the typical representative of Te-type liquor because it contained rich ethyl fatty acid and its fatty acid content was comparatively higher through the analysis of its flavoring compositions .

  10. 为提高地方优质酒质量,原轻工业部食品发酵所进行了提高四特酒质量的研究,总结出提高酒质的技术措施:①人工培养窖泥;

    In order to improve the quality of local liquor , Food Fermentation Institute of Light Industry Ministry had made research on the ways to improve Si'te liquor quality and summed up the relative techniques as follows : ① artificial cultured pit mud ;

  11. 四特基酒在不同贮存容器中香味成分的变化规律

    Study on the Change Rules of Flavoring Compositions of Si'te Base Liquor in Different Storage Containers

  12. 四特新酒在贮存过程中,低沸点醇、醛、酸不断挥发及发生各种理化反应,可减少有害物质的含量和杂味;

    The constant volatilization and physical reactions of low boiling point substances such as alcohol , aldehyde and acids during the storage of Si'te newly-produced liquor could reduce the content of harmful substances and eliminate off-flavor .