四特酒

最后以四特酒有限责任公司为例，进行了相应的设计应用论证。

Thirdly , the author makes relevant design application argumentation by taking SITE wine Co. , Ltd. as an example .

简要介绍了四特酒典型风格的形成原因及独特的制曲和酿造工艺。

This article introduced briefly the reasons of typical style of site wine , Characteristic Making jiu qu and brewing technology .

四特酒香味成分特征初探

The primary study of the features of bouquet components of site wine

四特酒生产中三种高级脂肪酸乙酯初探

Three higher fatty acid esters in the production process of site wine

中国特型酒的产生&提高江西四特酒质量研究的纪实

Development of Te-type Liquor & Record on the Study of the Approaches to Improve Si'te Liquor Quality

介绍了珍藏版四特酒的生产原料、生产工艺、操作方法和质量标准。

The material , technology , operation and quality standard of collective edition of Si-Te liquor are introduced .

2007年，四特酒、维达纸业两个大集团公司就用了我们剪纸礼品，一个公司就是十几万的定单。

In2007 , four special wine , Vinda Paper Group on the use of two large paper-cut of our gifts , a company that is more than a million orders .

主要研究了四特酒两种原料（高粱与大米）在发酵、蒸馏过程中3种高级脂肪酸乙酯含量的变化。

Contents of three higher fatty acid esters ( ethyl palmitate , ethyl olena-te , ethyl linoleate ) during the process of rice or sorghum fermentation and distillation of Site wine were determined .

在对四特酒的香味成分剖析中发现，四特酒富含奇数碳脂肪酸乙酯，相应的脂肪酸含量也较高，称之为特型，是中国十大香型特型酒的典型代表。

Si'te liquor belonged to Te-type liquor and was considered as the typical representative of Te-type liquor because it contained rich ethyl fatty acid and its fatty acid content was comparatively higher through the analysis of its flavoring compositions .

为提高地方优质酒质量，原轻工业部食品发酵所进行了提高四特酒质量的研究，总结出提高酒质的技术措施：①人工培养窖泥；

In order to improve the quality of local liquor , Food Fermentation Institute of Light Industry Ministry had made research on the ways to improve Si'te liquor quality and summed up the relative techniques as follows : ① artificial cultured pit mud ;

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

四特新酒在贮存过程中，低沸点醇、醛、酸不断挥发及发生各种理化反应，可减少有害物质的含量和杂味；

The constant volatilization and physical reactions of low boiling point substances such as alcohol , aldehyde and acids during the storage of Si'te newly-produced liquor could reduce the content of harmful substances and eliminate off-flavor .