低度酒

它作为一种低度酒投放市场。

It is marketed as a low-alcohol wine .

大孔MMA-DVB共聚体的合成及处理低度酒的研究紫外分光光度法测定白酒中糠醛的含量

Study on the Synthesis of Macroporous MMA-DVB Copolymer and its Treatment of Low Alcohol content beverage

本文采用PVPP－淀粉吸附法处理蜂蜜低度酒，使酒体中杂质沉淀完全，过滤速度快。

In this paper , the adsorption method of PVPP-starch is used to treat a low-alcohol honey wine , make the impurities in the wine precipitate completely and quicken the filter speed .

低度酒中浑浊物的分析

Studies on the turbid substance of low degree of alcohol

一种独特的低度酒老熟工艺

A unique technology for ageing facilities on low degree wine

低度酒不宜长期贮存的原因分析

Low Alcohol Liquor No Storage For a Long Time

低度酒在聚会时喝喝还行，但来真格的饮酒就不行了。

The light stuff is okay for parties , but not for serious drinking .

稠酒是我国传统的一种特色低度酒。

Dense wine was a kind of traditional low alcohol health beverage in China .

南瓜低度酒的研制

Development of pumpkin low alcohol wine

白酒业近几年每年创税利120亿元左右，结构上以降度酒为主流，低度酒已占白酒总量的40%左右。

And low alcohol liquor has become the mainstream and shared 40 % of the total liquor volume .

并通过实验考察了甜型低度酒及干型低度酒在发酵过程中的生物、物质代谢规律。

Besides , the metabolic rules of sweet low-alcohol wine and dry low-alcohol wine during the fermentation were also investigated by experiments .

仰韶低度酒的质量风格：①乙酸乙酯含量较高，大于乳酸乙酯含量，乳酸乙酯则相时较低；

Yangshao low-alcohol liquor styles are as follows : 1.higher ethyl acetate content ( higher than ethyl lactate content ) and comparatively lower ethyl lactate content ;

低度酒经一段时间贮存，酯类含量普遍降低，变化最大的是低沸点酯类。

Generally , esters contents in low alcohol liquors reduced especially the contents of the esters with low boiling point dropped greatly after a period of storage .

原酒净化与过滤，降度酒、低度酒除浊过滤，加浆用水过滤；

Filtration and purification of brut liquor ( precipitate removal and filtration of low-alcohol liquor and liquor used to decrease alcohol content , and water used for syrup addition also filtrated );

该机已在白酒、果酒、低度酒、黄酒、饮料、水处理等行业广泛应用，并获得好评。

This machine has already been widely used in the industries such as spirit , fruit wine , low-degree wine , rice wine , beverage , water treatment , etc. and has won good comments .

低度番茄酒酿造工艺研究

Study on the Fermenting Conditions of Low Alcohol Sweet Tomato Wine

本研究对低度番茄酒的酿造工艺和品质特征进行了初步探索，确定了工艺流程和基本的发酵参数。

The fermentation techniques and conditions of low alcohol tomato wine were studied .

低度青稞酒工业生产方法研究

The research of highland barley wine industrial fermentation methods

不同浓度SO2处理对低度番茄酒中挥发性物质的影响

Study of SO 2 Dosage Effects on Volatile Compounds in Low Alcohol Tomato Wines

低度鲁酒率先大批量地走向全国市场。

Low-alcohol Lujiu ( liquors produced in Shandong ) is the first to enter national market in quantities .

低度茅台酒生产中产生的主要沉淀为：可逆性的白色絮状沉淀、黑色细颗粒沉淀和灰白色絮状沉淀。

The precipitate in low-alcohol Maotai Liquor mainly include reversible white floc , black fine solids precipitation , and gray floc .

本厂新产品&低度果子酒，睡前喝一口，带给你一个味浓、香醇、特别柔和的晚安。

Our factory 's new product , fruit wine with low alcohol , will Bring you a rich , mellow and distinctively smooth night if you take a mouthful of it Before going to Bed .

果酒是以果品为原料经发酵酿制而成的低度饮料酒，酒度一般在12%Vol左右，果酒具有低酒度、高营养、益脑健身等特点。

Fruit wine is a low-alcohol-content beverage produced by fruits fermentation and its alcohol content is usually about 12 % Vol. The wine has the characteristics of low alcohol content , high nutrition , and healthcare functions .

黄酒与其它酒类相比营养成分丰富，且属低度饮料酒，在文化底蕴、营养健康等方面极具特色，迎合了多数消费者的需求并得以快速发展。

Compared with other alcoholic wine , Rice wine is rich in nutrients and low-alcoholic beverage , It has unique features in culture deposits , nutrition and health , and this wine meets the needs of most consumers and develops rapidly .

奇香低度营养型酒的开发试验

Trial Production of Special-flavor Low-alcohol-content Nutritional Liquor

低度山楂起泡酒的研制

Study of low alcoholic bubble hawthorn wine

低度浓香型酒机械冷冻除浊工艺的探讨

The machine refrigeration of thick and fragrant type wine of low degree divided by the studying of muddy craft

在此基础上，采用了色泽互补原理，有效地改善了低度五加皮酒色泽的稳定性。

On that basis , the paper used color complementary principle so as to effectively improve the stability of low-alcoholic Wu Chia-pee liquor . 3 .

结果表明，奇香低度营养型酒中氨基酸含量为226.6mg/100mL，是啤酒的2.1倍，其中8种人体必需氨基酸含量占34%；

The amino acids content in the liquor was 226.6 mg / 100 mL , 2.1 times of that in beer . And the eight necessary amino acids for human being accounted for 34 % of the total amino acids .

历史学家估计，殖民时期的男性和女性每天喝大约一加仑（约3.8升）的低度啤酒或苹果酒。

Historians estimate that colonial men and women drank about a gallon of low-alcohol beer or hard cider a day .