甜型酒

这款意大利半甜型酒采用白兰地、药本植物和水果酿造，其配方有500年历史。

Made from a 500-year-old recipe , this Italian semi-sweet liqueur is made from brandy , herbs and fruit .

指出，不宜选用染色或易氧化品种原料，不宜采用热浸法，陈酿时间不宜过长，加入适量二氧化硫，酿制半干或半甜型酒为好。

According to the experiment , the colouring and easy oxidation varieties are unsuitable to use as the raw materials , the heat-dipping method unsuitable to use and the aging time could not be too long .

提出了茅台酒的3种典型香型酒，即酱香型酒、窖底香型酒和醇甜型酒，形成后来的香型划分及发展的雏形；

The three types of Maotai Liquor with typical flavors including Maotai-f lavor liquors , bottom pits-flavor liquors and mellow sweetness-flavor liquors were classified which became the origin of the following flavor classification and flavor development and initiated the liquor judgement by their flavors ;

一种甜型苹果酒的研制

Development of Sweet Apple Wine

这种在希腊和塞浦路斯酿造的浓烈、甜型茴香酒叫什么名字？

Drier and more potent than anisette , this semi-sweet anise liqueur is made in Greece and Cyprus .

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 .

介绍了将苹果发酵酒与草莓乙醇浸提液勾兑，调配制成具有营养、保健作用的甜型苹果酒的研制方法。

The development of sweet apple wine with nutrition and health function , by blending apple wine with strawberry dipping in alcohol solution was introduced .

简述了嘉兴小曲甜型花露酒的生产工艺，酿造要求及后发酵成熟期的生化变化，在此基础上对花露酒的工艺特征进行了综合分析和探讨。

The production technology , brewing points and biochemical changes during post-fermentation stage of Jiaxing flower liquor brewing from sweet-type koji was introduced in this paper .