酒度

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 .

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 ) .

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 .

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 .

高酒度不会影响MLF的正常进行；

High alcohol content would not interfere with normal running of MLF .

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 % .

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.

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 .

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 .

不同酒度对加浆用水的要求

The Requirements of Water Addition for Liquor of Different Alcoholicity

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

白酒酒度的简易计算

The Simple Calculation of Alcohol Content in Liquor

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 .

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 .

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 .

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 ) .

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 .

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 .

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 .

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 .

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 .

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 .

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. ;

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 .

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 .

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 .

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 .

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 .

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 .

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 .