酒度
- 网络Alcohol content
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并对影响生色物的主要因素:酒度(介质极性)、温度、pH、光照等进行了系统的研究。
Main elements influencing on chromophore were systematically studied , which included alcohol content ( medium polarity ), temperature , pH and light irradiation .
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夏朗德蒸馏为二次蒸馏,第一次蒸馏得到的粗馏白兰地,酒度为26~29度;
The first distillation obtained rough distillate brandy with alcohol content of 26 % ~ 29 % ( v / v ) .
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在一些情况下,这是很理想的,但是大多数啤酒厂更倾向于生产酒度较低的啤酒。
In some cases , this is desirable , but most breweries prefer lighter-type beers .
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交换处理后的酒样中,总糖、总酸、干浸出物、pH值、酒度等均无明显变化。
There were no significant differences for the contents of sugar , total acid , dry extract , alcohol and pH of wines sampled after treatment of positive ion exchange colophony .
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高酒度不会影响MLF的正常进行;
High alcohol content would not interfere with normal running of MLF .
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经检测,酒液中含氨基酸总量为32.62mg/100ml,人体必需氨基酸占51.77%,总酸0.36g/100ml,酒度体积分数为6.5%。
The wine had a total amino acids 32.62mg / ml , necessary amino acids 51.77 % , total acids 0.36 g / 100 ml , and spirit degree 6.5 V % .
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人体对于酒精的代谢能力因饮酒年龄、酒种、酒度、饮酒方式及饮酒者身体状况而异,成年人1kg的体重在1h内可以通过肝脏氧化处理掉100mg纯酒精。
The metabolic activity of alcohol by human body was dependant on liquor types , alcohol content , drinking method , drinkers ' age , and drinkers ' health conditions . Adult could digest 100 mg pure alcohol by liver oxidation ( per 1 kg weight body ) within 1 h.
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模拟发酵试验表明菌株QM发酵酒度为8.8%(Vol)。香气成分是葡萄酒的主要物化指标和风味品质构成要素,对产地葡萄酒的风格形成有重要贡献,其中酵母菌种起着重要的作用。
The test of simulation fermentation showed that the alcoholicity produced by yeast strain QM was 8 % ( Vol ) . Flavor substances are the important typical factors to determine the wine quality and style , and play a significant impact on the formation of the original wine type .
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将石湾米酒以不同比例添加到杨桃果酒中,得到酒度不同程度提高的杨桃强化酒,其中以40mL石湾米酒加到100mL杨桃果酒中,得15.8%杨桃强化酒的品质最佳。
Different kinds of carambola fortified wine were made with adding different amount of Shiwan rice liquor to the carambola wine . The best quality of carambola wine containing 15.8 ( abv ) is made by adding 40 mL Shiwan rice liquor to 100 mL carambola wine .
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不同酒度对加浆用水的要求
The Requirements of Water Addition for Liquor of Different Alcoholicity
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冷热处理对低酒度葡萄酒稳定性的影响
Influence of cold and heat treatment on stability of wine with low alcohol
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白酒酒度的简易计算
The Simple Calculation of Alcohol Content in Liquor
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这意味着发酵后碳水化合物仍然保留,从而生成酒度较高的啤酒。
This means that carbohydrate would remain after fermentation and produce a heavier type beer .
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黄酒是我国一种古老的、营养丰富的低酒度饮料。
Rice wine is the oldest alcohol content drink with rich nutrients in our country .
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乳酸乙酯含量随酒度增加而略有下降。
The content of ethyl caproate increased slightly with the increase of flowing tube height .
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70%的食用酒精为最佳的浸泡酒度。
The optimal concentration of edible alcohol for soaking was 70 % ( V / V ) .
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这款酒度只有5.5%的葡萄酒,带有麝香葡萄典型的果香。
Grape : Moscato Gold This low alcohol wine of5.5 % , highlights the natural fruit flavours of the Muscat grape .
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酵母细胞和有机物在100℃和30%酒度条件下与硫酸钙晶体聚结沉积。
Yeast cells and organic matters assembled and deposited with calcium sulfate crystals in 100 ℃ and 30 % alcohol content .
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那些酒精较少的葡萄酒是酒体较弱,而那些高酒度的葡萄酒则有骨架酒体饱满。
Generally , those with less alcohol are light-bodied , while those with higher alcohol have a medium-bodied or full-bodied texture .
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该酵母在梨汁中的发酵能力强,产生酒度较高,残糖较低,产香较好,完全可以作为独立的发酵菌株使用。
The yeast possess the good fermentative capability and the alcohol producing capability . So it could be for fermentation independently .
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酒度中低度化、传统固态白酒高档精品化已成为白酒发展的主流。
Currently , low alcohol liquor and medium alcohol liquor and the development of high-grade traditional liquor has become the mainstream socially .
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实验结果表明,强制环流明显提高了发酵终了醪液的酒度和淀粉利用率。
The experimental results indicated that compulsory circulation could evidently enhance alcohol degree of the mash and the utilization rate of starch .
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发酵质量在酒度、酸度、挥发酸、还原糖、总糖等方面均好于高温蒸煮;
The fermentation quality got better in the aspects of alcoholicity , acidity , volatile acid , reducing sugar and total sugar etc. ;
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膜下游通过两级冷凝,得到了酒度适宜的苹果白兰地,酒味浓烈,果香优雅;
By two-stage condensation , an apple brandy with suitable ethanol concentration was obtained , which has strong apple aroma and alcohol flavor .
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在历时三年的探索中,丰谷研发出了真正的“低醉酒度”产品&丰谷酒王。
During the three years of exploration , Forgood has developed a true " low degree of drunkenness " product : Forgood King .
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最终制成品是一种风味独特、可口宜人、营养丰富、酒度较低的保健酒。
Finally , the finished product was a kind of low alcohol health wine with particular , palatable , pleasant taste and abundant nutrition .
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保持和发扬传统工艺,结合应用现代科学技术,追求白酒风格的个性化,香味的复合化,酒度的系列化,价格的层次化,以满足消费者常品常新的需求变化。
Pursuit of liquor style individualization , liquor flavor compounding , liquor alcoholicity serialization , and liquor price gradation to meet consumers ' requirements .
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浸泡工艺:分别用酒度25%(v/v)和20%(v/v)脱臭酒精,浸泡两次。
The steeping method included twice steeping by25 % ( v / v ) and20 % ( v / v ) deodorizing alcohol respectively .
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研究了发酵结束、酒度为11.3%Vol的柿子果酒的非生物和生物稳定性。
The non-biological and biological stability of the persimmon wine ( alcohol degree as 11.3 % ) after the end of the fermentation were studied .
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基酒降度的方法、酒度的高低、冷冻时间、母液冷冻温度和贮存条件的选择对配制酒的除浊效果均有影响。
Compared with the other two methods , freezing method has better turbidity removal effects and could achieve better taste and quality of blending liquor .