涩味
- astringent
![涩味](../cache/1088863.jpg)
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生长于夏季凉爽地区的许多品种则变得较有涩味。
Many cultivars become more astringent when grown under cool summer temperatures .
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绿茶的“绿叶在一个清汤具有强烈涩味特色”。
Green tea has the characteristics of " green leaves in a clear soup with a strong astringent taste " .
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坚果的胚乳由于存在丹宁,所以有显著的涩味
The endosperm of the nut owes its marked degree of astringency .
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单宁有茶的涩味、颜色和香味。
Tannins give tea astringency , colour , and some flavour .
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高山栽培,果实成熟时不会残留涩味。
The mountain cultivation , the fruit is mature when cannot remain the astringency .
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会造成煎焙时有煎斑,且会产生苦味及涩味。
Cause when baked fried grouper fry , and will produce bitterness and astringency .
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它还是白酒苦味或涩味的主要来源之一。
It is also one of the main sources to bitterness and acerbity of liquor .
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色较深,香味充分,酸度适中,回味涩度控制的好,无涩味。
It has dark color and sweet smell , medium sourness , well controlled aftertaste , no acerbity .
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即使用水浸泡一周的时间,这种草还是带有强烈的涩味。
Even after it is soaked in water for a week , the grass has a strong mouth-puckering taste .
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在周作人的文论和创作实情中,涩味和余情这两个概念相互关联,并且有深刻的内在意义。
The puckery smell and unnecessary emotions are two mutual relational and deep meaning concepts in ZHOU Zuo ren 's essays and creation .
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涩味是茶叶滋味中极重要的感官性质,对茶叶总体质量至关重要。
Astringency is the principal sensory notes of tea tastes , and show a great influence on the total sensory quality of tea .
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坚硬的:品尝术语,用来指葡萄酒有涩味,通常是单宁酸含量高的结果。
Tough : Tasting term used to indicate a wine with a harsh taste , usually as a result of high tannin content .
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甜辣对虾味道恰到好处,根本无需铜勺的涩味助阵,更无需劳金勺之大驾。
The sweet-peppery prawns were perfectly balanced , and did not require an astringent lick of copper , or even a smear of gold .
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对白酒酸、辣、涩味产生的原因作了分析,并提出预防措施。
The reasons of acid taste , biting taste and puckery taste in liquor were analysed in this article and the prevention methods were suggested .
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甜菊糖的苦味、涩味和金属味与蔗糖有显著差异,其它风味指标与蔗糖接近,甜菊糖最突出的不良风味是苦味。
The bitterness , astringent and metallic tastes were significantly different from those of sucrose . The remaining attributes of Stevia were close to sucrose .
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这是因为太阳光照越少,茶叶生成的叶绿素就会越多,同时多酚类物质就会越少,而茶本身那种奇异的涩味便是源自于后面一类分子。
Less sun causes them to produce more chlorophyll as well as fewer polyphenols , a class of molecules that imparts tea 's singular astringency .
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每次他亲吻你以后嘴角留下的只是一股苦涩的坏糖精味。生长于夏季凉爽地区的许多品种则变得较有涩味。
And every time he kisses you , you get the taste of saccharine . Many cultivars become more astringent when grown under cool summer temperatures .
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口感:丹宁圆润,口感较温润丰满,加上涩味也比较低一些,所以常让人觉得喝起来特别肥润,而且柔顺可口。
Palate : Tannin mellow , the taste fells full bodied , adding to thd acrid oder is very low , so it fells very mellow an delicious when drinking .
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此外,如果烘焙的豆子出油,则表示已经变质,不但香醇度降低,而且会出现涩味和酸味。
In addition , if baked beans out of the oil , then that has changed , not only alcohol was reduced , and there will be astringent and sour .
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在茶叶化学界最负盛名的恐怕要数茶黄素了,这是一团纠结在一起的碳环,因了它的存在,红茶多了几分红润的色泽,还多了些许涩味。
The most famous in tea-chemistry circles is probably theaflavin , a tangle of carbon rings responsible for some of the ruddy colour of black teas as well as some of the astringency .
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该文阐述龙眼酒生产中存在的问题,从原料的处理,活性干酵母的应用,龙眼酒苦、涩味的处理,色泽的变化等方面提出了解决的办法。
Some problems in the production of longan wine were introduced dealing with treatment of raw material , application of active dry yeast , treatment of bitterness and astringency in longan wine , and change of color .
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用正交试验分析荔枝干浸提液提取的最佳条件,研究其涩味脱除法及荔枝保健口服液的制备工艺。
The optimum conditions for extracting juice from dried litchi were studied by orthogonal experiment , while researches were made on the methods of removing astringent flavor substances from litchi juice and the processing techniques of litchi health oral solution .