配制酒

配制酒中不同糖源对酒体稳定性的影响

Effects of Different Sugar Source in Imitation Wine on Wine Stability

关于配制酒企业标准制定中的一些问题

Some Problems in the Formulation of Assembled Wine - making Enterprise Standards

分光光度法测定蒸馏酒及配制酒中杂醇油

Determination of Fusel Oil in Distilled Wines and Mixed Wines by Spectrophotometry

配制酒的沉淀成分分析方法

Analysis Methods of Precipitate Components in Blending Liquor

配制酒除浊方法的研究

Research on Turbidity Removal Methods of Blending Liquor

一种配制酒，是餐前最普通饮用的酒。

The cocktail is a concoction of liquor , the most common before-dinner drink .

配制酒中糖类的分离与检测

Separation & Detection of Sugars in Dispensing Wine

配制酒中锰离子分析方法

Analytical Approaches of Manganese Ion in Imitation Wine

青梅配制酒工艺初探

Studies on Preparing of Green Plum Fruit Wine

浅析配制酒卫生标准中制订微生物指标的必要性

Investigation on the Necessity of Formulation of Microbial Indexes in Sanitary Standards of Imitation Wine

果酒及配制酒（露酒）国家监督抽查检测结果与分析

Analysis of product quality of wine and liquor preparation ( liqueur ) by state supervision

猕猴桃配制酒的研制

Development of Kiwi Fruit Liqueur

中国酒大体上可以分为白酒、黄酒、果酒、啤酒、药酒和配制酒。以酒解酒（醉酒后再喝点酒）

Chinese wine has many varieties , including white spirit , Shaoxing wine , fruit wine , beer , medicinal liquor and makes-up-wine roughly .

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 .

样品灰化处理法中的标准曲线法结果偏差较大，吸光度值不是样品的真实反映，不适宜用于配制酒的锰离子定量分析；

The standard curved line method of SC was also unsuitable for quantitative analysis of manganese ion because of its bigger deviations that were not the real reflection of samples .

配制酒是以蒸馏酒或酿造酒、食用酒精为酒基，采用外加呈色、呈香、呈味物质生产的白酒。

Blending liquor is the liquor produced through the addition of aroma-producing substances , color-producing substances and flavor-producing substances in distilling liquor , or brewing liquor or edible alcohol as base liquor .

蒸馏酒、配制酒、伪劣酒简易鉴别法探讨错：啤酒和葡萄酒对人体的影响比蒸馏酒轻。

STUDY ABOUT ONE FACILE WAY ON DISTINGUISHING BETWEEN TEQUILA CONFECTED ALCOHOL AND BOGUS ALCOHOL ; False – Beer and wine have a more moderate impact on the physiology than do distilled spirits .

通过探讨白酒的碱性加热实验、白酒中的甲醇检验，寻找到一种简易鉴别蒸馏酒、配制酒、伪劣酒的方法，提高消费者的自我保护意识。

This paper studies some experiments about alkali calefaction and test methanol in distilled spirit , seeds one facile way on distinguishing between tequila confected alcohol and bogus alcohol , raises expect about one protecting oneself in consuming people .

因配制酒中各溶解成分的溶解度条件的改变而易产生混浊，混浊的原因有：蛋白质混浊、棕黑色沉淀、无机盐沉淀、碱性混浊和高级脂肪酸酯混浊；

Turbidity easily occurs in blending liquor due to the change of solubility conditions of the solute . The turbidity mainly covers protein haze , brownish black color precipitate , inorganic salt precipitate , alkali haze , and higher fatty acid and ester precipitate .

结果哈尔滨市南岗区2002&2005年食品平均合格率为86.00%，合格率比较高的食品是醋、方便面、酱油、蒸馏配制酒，分别为97.99%、97.95%、97.39%和97.05%。

RESULTS The food eligibility ratio is 86.00 % in Nan'gang District of Harbin City in 2002-2005.The high eligibility food species are vinegar , noodle , sauce , distilled spirit and its eligibility ratio is 97.99 % 、 97.95 % 、 97.39 % 、 97.05 % .

应用传统白酒配制饮料酒试验

Blending of Traditional Liquor with Beverages for Drinking

随着酒度的增加，用低聚果糖配制的酒液生成沉淀的速度比用普通糖配制的酒液生成沉淀的速度快；

With the increase of alcohol content , precipitation-producing rate of health liquor blended by oligo-fructose was faster than that of health liquor blended by common sugar ;

配制型枸杞酒的澄清方法研究

Study on the clarification methods of Chinese wolfberry wine

任何单位和个人不得销售自行配制的补酒、保健酒。

Any units and individuals shall not sell alcoholic cordials or healthcare wines confected by themselves .

研究了三种澄清方法对配制型枸杞酒的澄清效果以及这些澄清方法对枸杞酒中生物活性多糖的影响。

This paper discussed the comparation of different clarification methods and their effects on bioactive LBP ( Lycium barbarum Polysaccharides ) in Chinese wolfberry wine .

为充分利用柿子资源，以柿汁和食用酒精等为原料，开发了配制型柿子酒。

In order to utilizing fully persimmon resource , concocting persimmon liquor has been developed , which is made from persimmon juice and edible alcohol .

45%Vol酒液，用白酒配制的保健酒液的浊度与普通酒液的浊度基本相同，用酒精配制的保健酒液的浊度高于普通酒液的浊度；

45 % Vol liquor , the turbidity of health liquor blended by liquor was almost the same as that of common liquor and the turbidity of health liquor blended by alcohol higher than that of common liquor ;

最后配制成青梅补酒，酒中含有0.15%的氨基酸和维生素C、多糖等营养成份。

Finally compounds the greengage tonic wine , in the liquor includes 0.15 % amino acid and Vitamin C , nutrition ingredient and so on polysaccharide .

配制型红枣保健酒的研制

Preparation of formulated red date health wine

配制出的茶酒具有茶和酒的香气特征，口感柔和，色泽淡黄，晶莹透亮，品质好。

The tea liquor is characterized by the aroma of tea and liquor , gentle mouthfeel , light yellow colour , clear appearance and fine quality .