英汉例句

• the aging of yellow rice wine referred to the storage and aging process of newly-produced yellow rice wine in pottery jar.

  黄酒的「陈化」是指新酿制的成品酒在陶坛中贮存、陈化的过程。

• the innovative sterilization techniques for yellow rice wine cover microwave sterilization, pulse strong light sterilization and strong magnetic pulse sterilization.

  黄酒灭菌的创新技术有微波杀菌、脉沖强光杀菌和强磁脉沖杀菌技术。

• reforming the traditional technique of shousheng yellow rice wine was mainly researched in this paper.

  该文主要探索了寿生酒传统工艺的改革，试验表明；

• the main factors causing precipitate in yellow rice wine include proteins, tannin, fe, and external conditions during storage such as temperature and oxygen etc.

  引起黄酒沉淀的主要因素有蛋白质、单宁与铁以及外部条件如温度、氧气等。

• through the study of the quantitative relationships, the effects of each amino acid on sensory taste of yellow rice wine could be confirmed.

  通过定量关系的研究，可以明确黄酒中氨基酸成分对黄酒感官口味的影响。

• yellow rice wine rancidity was induced mainly by lactobacillus fermentation.

  黄酒酸败主要是由乳酸桿菌发酵产酸引起的。

• in this paper, the production of danyang yellow rice wine including its quality raw materials, special wheat starter, unique water quality, and special wine-making technology was discussed.

  对丹阳黄酒酿造用的优质的原料、特制的麦曲，得天独厚的水质和独特的工艺进行了阐述。

• according to national standards of yellow rice wine, it could be concluded that mwco 10kd was better to improve the quality of yellow rice wine except removing precipitate in wine than mwco 5 kd.

  根据黄酒国家标準指标，认为截留分子质量为10kd的超滤膜不仅能改善黄酒的澄清问题，还能较好地保留黄酒独特的风味品质指标、降低杂醇油含量。

• precoating vacuum drum filter was used in ending yellow rice wine filtration, which could improve yellow rice wine quality and wine stability.

  利用预涂式真空转鼓过滤机过滤黄酒酒脚，不仅可改善黄酒质量，提高黄酒的稳定性；

• the alcohol content in the same sample of yellow rice wine was different from each other determined with different method.

  以同一黄酒试样，采用不同的方法测定酒精度，其结果得到不同的误差值。

• southern autumn is to northern autumn what yellow rice wine is to kaoliang wine, congee to steamed buns, perches to crabs, yellow dogs to camels.

  比起北国的秋来，正像是黄酒之与白干，稀饭之与馍馍，鲈鱼之与大蟹，黄犬之与骆驼。

• wine lees is the by-product in yellow rice wine production.

  酒糟是黄酒企业生产黄酒的副产物。

• kohlrabi and yellow rice wine are both special products in xiang fan.

  大头菜和黄酒都是襄樊的特产。

• the flavour, mellow taste and deliciousness were intensified by irradiation and no influences on the colour and style of yellow rice wine was observed.

  辐照可使黄酒增香、味醇厚、爽口、鲜美。辐照酒的化学指标符合轻工部标準，色、香、味、格保持黄酒特有风味。

• saccharifying enzyme and active dry yeast and cellulase were added in the process of liquid fermentation of residual dis-tillers grains of yellow rice wine for alcohol production.

  添加糖化酶、活性干酵母和纤维素酶进行黄酒残糟液态发酵和蒸馏生产酒精。

• often beer, yellow rice wine and strong white liquor are served at a chinese banquet.

  中国宴席餐桌上的酒通常为啤酒、黄酒喝烈性白酒三种。

• nowadays, high temperature(80~90 ℃) sterilization is applied for bottled yellow rice wine and steam heating is applied for product wine in yellow rice wine enterprises.

  目前，黄酒企业对瓶装酒采用高温（80～90℃）灭菌法；对成品酒的灭菌主要采用蒸汽加热方法。

• often beer, yellow rice wine and strong white liquor are served at.

  中国宴席桌上的酒通常为啤酒，黄酒和烈性白酒3 种。

• kohlrabi and yellow rice wine are both special products in xiang fan.

  黄酒和大头菜都是襄樊的特产。

• the optimum environmental temperature for secondary fermentation of yellow rice wine is at 10~15 ℃.

  传统工艺黄酒后发酵最适宜的发酵环境温度为10～15℃，冬季环境温度一般在10℃以下。