浓香型大曲,Luzhou-flavor Daqu英语短句,例句大全

浓香型大曲,Luzhou-flavor Daqu
1)Luzhou-flavor Daqu浓香型大曲
1.Isolation and Identification of A Red Pigment-producing Bacteria Strain From Luzhou-flavor Daqu浓香型大曲中一株产红色素细菌的分离和初步鉴定
2.PCR-SSCPanalysis of the eukaryotic microbial communities in Luzhou-flavor Daqu浓香型大曲真核微生物群落的PCR-SSCP解析
3.Isolation and identification of esterifying enzyme-producing bacteria from Luzhou-flavor Daqu and related enzyme production conditions浓香型大曲中酯化酶细菌的分离鉴定及产酶条件研究

英文短句/例句

1.PCR-SSCPanalysis of the eukaryotic microbial communities in Luzhou-flavor Daqu浓香型大曲真核微生物群落的PCR-SSCP解析
2.Study on Microbial Community Metabolism Diversity of Luzhou-Flavor Daqu浓香型大曲微生物群落代谢多样性研究
3.Measures of Improving the Premium Product rate of Luzhou-flavor Liquor提高浓香型大曲酒特优品率的几点措施
4.PCR-SSCP Analysis of the Pronucleus Microbial Communities in Luzhou-flavor Daqu浓香型大曲原核微生物群落的PCR-SSCP解析
5.Isolation and Identification of A Red Pigment-producing Bacteria Strain From Luzhou-flavor Daqu浓香型大曲中一株产红色素细菌的分离和初步鉴定
6.Optimal Conditions of PCR-SSCP Technology for the Analysis of Microbial Communities in Luzhou-flavor Daqu浓香型大曲微生物群落结构的PCR-SSCP分析条件优化
7.Isolation and identification of esterifying enzyme-producing bacteria from Luzhou-flavor Daqu and related enzyme production conditions浓香型大曲中酯化酶细菌的分离鉴定及产酶条件研究
8.Application of BIOLOG Microplate Technique to the Study of Daqu Microbial Diversity采用BIOLOG微平板技术研究浓香型大曲微生物多样性
9.The importance of attached mud cellar quality to the liquor quality in the Luzhou-flavor liquor making is reviewed.论述了浓香型大曲白酒生产以依附的泥窖质量对酒质质量影响的重要性。
10.Distinctive Aroma of Two Chinese Liquors: Yanghe Blue Sky and Niulanshan Erguotou Liquors浓香型洋河天之蓝和清香型二锅头大曲白酒特征香气成分研究
11.Investigation on the Application of Manmade Pit Mud in the Production of Luzhou-flavor Liquor in North China人工窖泥在北方浓香型曲酒生产中的应用
12.Rational Application of Saturated Water for Pit Entry in the Production of Luzhou-flavour Liquor浓香型曲酒生产入窖饱浆水的合理使用
13.It is classified into "elegant" Luzhou-flavor liquor and "mellow" Luzhou-flavor liquor according to its taste.浓香型白酒“浓郁”与“淡雅”两大流派分流日趋明朗。
14.Taishan Tequ Liquor belongs to pure Luzhou-flavor type in Luzhou-flavor liquor and its styles are elegant pit aroma, soft taste and clean aftertaste.泰山特曲属于浓香型白酒中的纯浓派，其特征为窖香淡雅，醇和绵甜，余味爽净。
15.Analysis on Microbial Communities in Luzhou-flavor Liquor Through Culture Independent Approach;利用免培养法对浓香型白酒曲药细菌菌群的解析研究
16.The Preliminary Typing and Breeding Mildew A3-2 of Luzhou Daqu浓香型曲药中霉菌的初步分类和A2-3菌株的选育
17.The Change Rule of Four Mass Ester During Storage of Luzhou-flavor Liquor浓香型白酒贮存过程中四大酯减少特点的分析
18.Strong aromatic Chinese spiritsGB/T10781.1-1989浓香型白酒

相关短句/例句

Luzhou-flavor Daqu liquor浓香型大曲白酒
3)Luzhou-flavor Daqu liquor浓香型大曲酒
1.Research on the applications of TH-AADY and liquid Qu in Luzhou-flavor Daqu liquor production;耐高温活性干酵母、液体曲在浓香型大曲酒生产中应用的探讨
2.The main factors influencing alcohol fermentation of Luzhou-flavor Daqu liquor cover nutrient, temperature, oxygen, and acidity.浓香型大曲酒酒精发酵的主要影响因素有养分、温度、氧气、酸度,这些因素的控制是酒精发酵好与坏的关键。
3.Caproic acid bacteria species separated from quality aged pit mud were cultured in 30 % spent wash of Luzhou-flavor Daqu liquor.从优质老窖泥中分离的己酸菌种在30%的浓香型大曲酒底锅水中培养,经过实验室和小培养试验结果表明,己酸菌菌体明显增大,己酸菌数量最大可提高30%,己酸含量最高可达380mg/100mL。
4)Luzhou-flavour Liquor浓香型大曲酒
1.Study on Luzhou-flavour Liquor by Piling Fermentation;浓香型大曲酒的堆积发酵研究
2.Application of TH—AADY in twice bottom fermentation technology of Luzhou-flavour liquor has the functions of anti-acid and anti-ester and supplement of yeast quantity which may make fermentation stable and promote fermentation effects on the basis of ensuring the liquor quality, and increase the liquor yield.将TH—AADY应用于浓香型大曲酒双轮工艺中 ,能起到耐酸、耐酯性能及补充酵母数量的作用 ,使发酵稳定可靠 ,可在保证酒质的基础上改善发酵效果 ,提高原料出酒
3.The quality of Luzhou-flavour liquor is closely correlated with its pit management and the pit management contains mainly two aspects as follows.浓香型大曲酒的质量与窖池密切相关,注重窖池的管理主要要做好两方面工作,一是设计好窖池,培养好窖泥并防止其退化,注重保养;二是做好发酵期间的池口管理,包括封窖、踩窖、滴窖、清窖及夏季池口管理等。
5)Luzhou-flavor Daqu base liquor浓香型大曲原酒
6)low-alcohol Luzhou-flavor Daqu liquor低度浓香型大曲酒