查询词典 alcoholicity

The results showed that the antioxidant capacity of purple sweet potato wine (cooked sweet potato∶water=1∶1.5) was stronger than that of claret under the same alcoholicity (about 11%vol) and the antioxidant activity of purple sweet potato juice was equal to that of purple sweet potato wine before and after the fermentation.

结果表明，由熟紫薯∶水＝1∶1.5制作的紫甘薯酒比相同酒精度（约11 %vol）的干红葡萄酒具有更强的抗氧化能力，发酵前后紫甘薯汁和紫甘薯酒的抗氧化活性相当。

The mutants were further screened through repeated fermentations as well as the measurement of their physical properties. The results showed that some major fermentation indexes of strain HJ1615-d4 such as alcoholicity, fermenting power,total acids and flavoring components etc. were almost the same as those of the original strain. However, its urea yield was only 15.41 mg/L, louer 50 % than that of the original strain.

对这4株突变株进行发酵栓实验，并测定其发酵综合性能，其中菌株HJ1615-d4在发酵力、总酸、酒精度以及风味物质等综合指标方面保持了亲株的优良性状，同时产尿素的量为15.41 mg/L，低于出发菌株产尿素量50 %以上。

The polyphenols of the beer fermented under the optimum processing was 101.78 mg/ L, which was close to the international standard 100 mg/L. The chroma, the total nitrogen, the total acid, pH, alcoholicity, diacetyl and CO2 of the product beer were close to that of Zhujiang beer

该优化工艺发酵的啤酒多酚值为101.78mg/L；总氮、色度、PH、总酸、酒精度、双乙酰、CO2与所测的珠江啤酒的指标接近。

The face of Germany wine is quite a personality——they generally have one color:white. They owe aromatic, semisweet or sweet, the alcoholicity is not high; they seldom pack grape in oak pail for wine-making. They put down the grape varieties on the label. They never adopt the standard of French AOC system to classify their wine.

导语：德国葡萄酒面孔很有个性——它们一般只有一个颜色：白色；它们都具有果味，半甜或很甜，酒精含量不高；它们很少被装在橡木桶里酿制；他们的酒标上标明酿制葡萄酒的葡萄品种；他们对酒的分类也不采用类似法国AOC体系的评级标准。

TN91# strain fermentation could increase fermentation speed and improve wine quality and wine alcoholicity by TN91# strain fermentation was as high as 12.8 %, 14.3 % higher than that by parent strain fermentation.

TN91#菌株在发酵周期内酒精度为12.8 %vol，比出发菌株提高了14.3 %，且该菌株在起酵速度及增加果酒品质方面都有提高。

The face of Germany wine is quite a personality——they generally have one color:white. They owe aromatic, semisweet or sweet,the alcoholicity is not high; they seldom pack grape in oak pail for wine-making. They put down the grape varieties on the label. They never adopt thestandard of French AOC system to classify their wine.

德国葡萄酒面孔很有个性——它们一般只有一个颜色：白色；它们都具有果味，半甜或很甜，酒精含量不高；它们很少被装在橡木桶里酿制；他们的酒标上标明酿制葡萄酒的葡萄品种；他们对酒的分类也不采用类似法国AOC体系的评级标准。

The results showed:(1) Through glycosylated orthogonal test, When the substrate concentration is 1:2, glycosylated temperature is 60℃, the enzyme dosage is 0.5%and glycosylated time is 6 hours, glycosylating was at best, and the sugar concentration was 33%(2) through fermentation orthogonal test, when adding the yeast is 2.0%, proportion of Rhodiola and glutinous rice is 1:1, the temperature is 28℃, and fermentation time is seven days, alcoholicity of the wine was the highest and sensory evaluation was the best..

本文立足加工高品质的红景天糯米保健酒，主要对糖化条件，发酵工艺参数的确定，后发酵温度的确定，稳定性试验，膜过滤试验条件，营养成分分析等方面进行系统的研究，结果表明：(1)通过糖化正交试验，在底物浓度1∶2、糖化温度60℃、酶用量0.5％、糖化6h时糖化效果最好，糖液浓度33％；(2)通过发酵正交试验，在酵母添加量2.0％、红景天糯米比1∶1、发酵温度28℃、发酵时间7天生成的酒度最高，感官评价最好；(3)通过后发酵试验，选择10～15℃温度下后发酵，酒体澄清，感官评价最好；(4)从对红景天糯米酒稳定性分析中得知：酒体在低于-6℃时略有絮状物出现，酒体混浊沉淀的主要原因可能是蛋白质。

The results showed that the addition of 10 U/g cellulase in the residual distiller′s grains could effectively increase the content of reducing sugar after 5 h water bathing in water bathing pot at 58 ℃, the alcoholicity by the fermentation of the residual distiller′s grains could reach 4.67 %vol, and liquor yield could reach 31.39 %(increasing by 2.61 % than untreated distiller′s grains).

结果表明，在残糟中添加纤维素酶10 U/g，于58 ℃的水浴锅中保持5 h，可以提高还原糖的含量，残糟发酵酒精度达到4.67 %vol，出酒率达到31.39 %，出酒率比原糟提高了2.61 %，蒸馏出的产品达到蒸馏白酒各项卫生指标，达到优质酱香白酒的要求，提高了酱香型白酒酒糟的利用价值。

Alcohol ferment control in first pol 16°Bx and yeast inoculation quantity 10%, ferment temperature is 28 ℃, first acidity in enzyme untie the natural acidity of persimmon juice take off , ferment 3 days,and then filtrate; the acetic acid ferment select the first alcoholicity of 8v/v ,the inoculation quantity of 14%, ferment temperature is 30 ℃, ferment 5 days had better.

酒精发酵在酶解柿子浆自然酸度下，控制初糖度16°Bx，酵母接种量10%，发酵温度28℃下发酵3天后过滤去渣取上清液进行醋酸发酵。醋酸发酵选择初始酒精度为8v/v，14%接种量，发酵温度30℃，发酵5天为好。

Alcohol ferment control in first pol 16°Bx and yeast inoculation quantity 10%, ferment temperature is 28 ℃, first acidity in enzyme untie the natural acidity of persimmon juice take off , ferment 3 days,and then filtrate; the acetic acid ferment select the first alcoholicity of 8vv ,the inoculation quantity of 14%, ferment temperature is 30 ℃, ferment 5 days had better.

酒精发酵在酶解柿子浆自然酸度下，控制初糖度16°Bx，酵母接种量10%，发酵温度28℃下发酵3天后过滤去渣取上清液进行醋酸发酵。醋酸发酵选择初始酒精度为8vv，14%接种量，发酵温度30℃，发酵5天为好。

I will endeavour to find you some assistance.

我尽力帮你找人帮忙。

At first I only know bruck is the idol of American younglings, afterwards I returned back to Taiwan ,even in Beijing last year ,I saw her poster everywhere, I was so surprised at her charm.

起初我只晓得布鲁克雷德丝是美国少男少女崇拜的偶像，后来回台湾，甚至去年在北京，居然也四处看见她的海报，才惊讶她的魅力之大。