基酒

葡萄酒厂生产的基酒可用于勾兑世界上最高品质的葡萄酒。

The VR Winery grows the base wine used in creation of the world 's greatest blended wines .

是生产药酒、功能性白酒最好的基酒；

A good base liquor for the production of medicinal liquor and functional liquor ;

用变黄的基酒配制低度白酒

A Study on Producing Low Alcohol Liquor with Yellowed Basic Liquor

地衣芽孢杆菌在牛栏山二锅头基酒生产中的应用

Application of Bacillus Licheniformis in Niulanshan Erguotou Base Liquor Production

本企业常年提供优质基酒，调味酒。

This year enterprises to provide quality-wine , liquor flavoring .

生产高质量基酒和调味酒；

Produce high quality basic liquor and flavouring liquor .

古典鸡尾酒的基酒是威士忌。

The base of Old Fashioned cocktail is whiskey .

在墨西哥有一种以特基拉酒为基酒的甜酒叫什么名字？

What tequila-based liqueur is made in Mexico and flavor with the Damiana plant ?

用于烈酒当基酒，混合果汁、碳酸饮料及冰块。

Highballs are made with a shot of a base spirit plus a mixer .

解决基酒中的怪杂味；

Elimination of off-flavor in base liquor ;

提高基酒和调味酒、食品添加剂、水质质量；

Improvement of the quality of base liquor , blending liquor , food additives and water .

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

控制上甑馏酒工序提高基酒产质量酒石酸甲基二氢咪唑

Proper Control of Liquor-distilling by Steamer to Improve the Yield & the Quality of Base Liquor

基酒的脱色处理

Decolour Treatment of Basic Liquor

配制酒类使用的基酒或者食用酒精，必须符合国家标准。

The alcoholic basis or edible alcohol used to make alcoholic drinks must meet the national standards .

指出了转排基酒总酸总酯偏低的原因所在。

The reason of the total acidity and ester was indicated on the low side in trans-permutation basic liquor .

我喜欢使用苹果味司木露作为基酒，它会给鸡尾酒带来很好的青苹果香气。

I like using Smirnoff apple twist as my alcoholic base , it gives a great aroma of green apples .

品酒结果表明，红曲基酒的香气和口味得到明显改善。

Besides , liquor tasting results showed that the aroma and the taste of monascus base liquor got improved evidently .

基酒降度的方法、酒度的高低、冷冻时间、母液冷冻温度和贮存条件的选择对配制酒的除浊效果均有影响。

Compared with the other two methods , freezing method has better turbidity removal effects and could achieve better taste and quality of blending liquor .

目前，国内市场鹿血酒种类较少，其生产工艺多采用鹿血和基酒的简单混合等传统方法。

At present , there was fewer types of deer blood wine in domestic market , mixing deer blood and wine was the traditional methods .

生产高质量的低度白酒的生产技术关键是：①基酒质量与生产工艺的控制；

The key techniques in the production of quality low-alcohol liquor are as follows : 1.proper control of base liquor quality and the production techniques ;

品评结果表明，添加混合菌强化发酵的基酒在香气、口味上均有改善。

Besides , tasting results also suggested that base liquor by co-fermentation of red starter strains and yeast strains got improved in aroma and taste .

基酒经超高压射流处理后香气，口感均有所改善，且放置后未出现还原现象。

After treatment by the Ultra-high pressure jet , aroma and taste has improved , and the reduction of the phenomenon does not appear after placement .

四长主要是指大曲贮存时间长、基酒生产周期长、基酒酒龄长、晒酒时间长。

Three-long mainly refers to storage of the Da qu for a long time , the length base liquor production cycle , long age wine-based liquor .

采用感官品评、理化分析和气相色谱分析方法，对基酒贮存过程中，酒质与贮存容器、贮存时间、贮存温度的关系进行了研究。

Relationships between liquor quality and containers , time , temperature on base liquor storage were studied with sensory evaluation , physico-chemical analysis and gas chromatography analysis .

处理后的基酒降度至39%，冷冻至-15℃，酒体仍保持清亮透明。

When the alcohol content of treated basic liquor was decreased at 39 % and freezed to - 15 ℃, the liquor was still remained clear and transparent .

国窖·1573以400余年窖龄的国宝窖池所产基酒，经长期贮存、精心勾兑而成。

The basic liquor was produced in national pits with the pits age above 400 years , then through long-term storage , the basic liquor was produced into " National Pits . 1573 " by blending .

白酒贮存工艺方面，与纯净水相比，采用富含金属离子的井水作为加浆水对基酒进行降度贮存可显著缩短其贮存期，改善口感。

In spirits storage technology , it is obvious that using well water which is rich in metal ion to add into the based - alcohol for lowering the alcohol percentage can shorten their storage life and improve taste , compared with pure water .

再次，抓好生产、勾调和储存等方面的工作，是提高白酒质量和酒中微量成分含量的基础，主要是提高基酒质量、调味酒质量、制曲工艺及串蒸工艺等；

Thirdly , we should make great efforts to production , blending and storage which involve improvement of basic liquor quality , flavouring liquor quality , koji-making techniques and cross-steaming techniques because they are the prerequisite to improve liquor quality and trace components contents ;

在充分考虑茅台酒贮存周期较长，基酒必须充分老熟后才能勾兑上市的生产特征情况下，经测算该项目经济效益较好，并且能够给当地带来税收、就业等社会效益，项目可行。

Giving due considerations to the product characteristics which the liquor is sold after the basic liquor need be reserved for long time so that it is fully matured , the project has a good benefit by computation and can bring out social benefit of local tax and employment .