yellow rice wine造句

• The health - care function of shaoxing yellow rice wine
  绍兴黄酒的保健养生功能
• Lookback of sterilization techniques of yellow rice wine
  黄酒灭菌技术追溯
• Hygienic specifications of factory for yellow rice wine
  黄酒厂卫生规范
• Shaoxing yellow rice wine tastes really fantastic
  黄酒的味道非常好。
• Hygiene requlation of factory for yellow rice wine
  黄酒厂卫生规范
• Study on the functions of yellow rice wine yeast in mechanized production
  机械化生产黄酒酵母菌性能的研究
• Yellow rice wine
  黄酒花雕酒
• Direction : take with yellow rice wine or lukewarm water , 6 pills each time , three times daily
  用黄酒或温开水送服，一次6丸，一日1 2次，或遵医嘱。
• Accordingly , experts should make full play to advance healthy and rapid development of yellow rice wine industry
  应充分发挥行业专家作用，大力推动黄酒行业快速健康发展。
• Compared with the other chinese wines , we italians prefer to yellow rice wine - both its color and its fragrance
  和其他中国酒相比，我们意大利人更喜欢绍兴黄酒的颜色和香味。
• The next day , while having our dinner , we tasted some yellow rice wine in xian heng tavern , which is the very tavern mentioned in lu xun ' s works
  第二天晚上吃饭的时候，我和朋友一起品尝了绍兴黄酒，地点正好在鲁迅文章中出现过的咸亨酒店。
• The protein in crude rice underwent no denaturation or gelatine because it never suffered from any hot and humid actions , which was a determinant factor of malt yellow rice wine features ( rich nitrogen amino acid )
  生大米中的蛋白质，因未受湿热作用而变性或胶凝化，决定了免蒸煮麦曲黄酒氨基酸态氮丰富的产品营养特征。
• In recent years , yellow rice wine enterprises laid stress on enterprise structure regulation and marketing innovation and wine products were popular among more and more consumers , which accelerated yellow rice wine industry development
  摘要当前，黄酒行业经济效益增幅较高，基础建设投资增加，新工艺、新技术推广应用步伐加快，黄酒消费市场不断扩展和延伸。
• The physical properties of crude starch determined its fermentation characteristics during the production of malt yellow rice wine by no cooking and steaming : slow hydrolysis in early fermentation period , and comparatively low alcohol yield by microzyme fermentation and low heat
  生淀粉的物理性质，决定了免蒸煮麦曲黄酒酿造前酵水解偏缓，酵母菌发酵产酒精和热量偏低的发酵特征。
• There are some problems in the taste of traditional yellow rice wine at present : heavy bitterness , strong wine flavor , particular sourness and hard aftertaste etc . , which hinder the development of yellow rice wine to some extent
  摘要目前的传统黄酒在口味上存在苦味过重、曲香过于突出、酸味过于独特、后劲过大等问题，在一定程度上影响黄酒的发展，因此有必要改进传统黄酒工艺，探索生产新型黄酒。
• Yellow rice wine is produced with grains as raw materials by combined action of multiple microbes including mildew , yeast and bacteria etc . and its characteristics as follows : 1 . multiplicity of raw materials and wine types
  摘要黄酒是用谷物为原料，应用霉菌、酵母和细菌等多种微生物共同作用生产的一种酿造酒，其特点： 1 .原料和酒种的多样性：酿酒原料因地而异，酒种有小曲酒、麦曲酒、红曲酒、黍米黄酒、玉米黄酒、青稞黄酒等。