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- fermentation residual sugar 发酵残糖
- By the amount of residual sugar: dry, off-dry, sweet, and fruity. 干型葡萄酒、半干型葡萄酒、甜型葡萄酒、半甜型葡萄酒。
- Finishes crisply without any cloying residual sugar. 回味佳,并无讨厌的糖分影响。
- Melty residual sugar is very well integrated in the lively acidity. 酸味与凝缩的天然甜味组合匀和完美。明显的苹果成熟果味,清香扑鼻,香甜可口。
- The sugar concentration in fermentation liquor was measured by the DNS method. The reducing sugar was about 2 g L-1, but residual sugars were different owing to different raw materials (from 5 g L-1 to 20 g L-1). 发酵液用DNS法测定;还原糖约2gL-1;残总糖因原料种类不同;其值有所差异(5~20gL-1).
- I'm gonna shake that very vigorously over ice, so that any remaining residual sugar is diluted... 我会在冰上非常剧烈地摇动,稀释残余的糖分...
- The residual sugar contents containing in HBS lignin were tested by colorimetric analysis of DNS (3,5 -dinitrosalicyclic acid) and direct titration. 采用DNS(3,5-二硝基水杨酸)比色法与直接滴定法测定高沸醇木质素中残留糖分的含量。
- Dry: Tasting term used to indicate an absence of detectable sweetness. Many wines contain a little residual sugar, while still tasting dry. 干的:品尝术语,用来指酒中没有明显的的甜味。很多葡萄酒含有少量残余糖分,但尝起来仍然是干的。
- It is no longer considered a “wine” (as its alcohol level is never above 4 to 5%).The minimum level of residual sugar is 450 g/l. 它已不是传统概念上的“葡萄酒”(因为它的酒精度不超过4-5%25),而残糖含量至少是450克/升。
- The invention provides a processing method of vancomycin fermentation residue. 本发明提供了一种万古霉素发酵废渣的处理方法。
- The invention discloses a processing method of vancomycin fermentation residue. 本发明公开了一种万古霉素发酵废渣的处理方法。
- Sweet: Tasting term used to indicate a wine with a significant level of residual sugar, or possibly a dry wine with rich, ripe fruit giving an impression of sweetness. 甜味:品尝术语,用来指葡萄酒有着明显的残余糖分含量,又或者可能指一款给人甜美印象的,带有丰富成熟果香的干葡萄酒。
- Bouquet: Beguiling aromas of unipe fruit and flowers balance perfectly. Taste: The acidity and the residual sugar integrate well to caress the palate gently. leaving an after-taste of the Prosecco. 特色:香气:极其均衡的水果香和花香。口感:在口中可以感受到酸味和残留的糖分的完美结合,余味有普劳塞考葡萄的味道。
- Bouquet:Beguiling aromas of unipe fruit and flowers balance perfectly.Taste:The acidity and the residual sugar integrate well to caress the palate gently.leaving an after-taste of the Prosecco. 特色:香气:极其均衡的水果香和花香。口感:在口中可以感受到酸味和残留的糖分的完美结合,余味有普劳塞考葡萄的味道。
- Clarified effect of cider which is dealt by chitinous, glutin and egg white is studied in this paper.We mensuratedabsorbency, luminousness, alcohol content, acidity and residual sugar. 利用壳聚糖、明胶、蛋清液三种澄清剂对苹果发酵原酒进行初步的澄清实验,并对处理后苹果酒的吸光光度值、透光率、酒度、酸度和残还原糖量进行了测定,比较了其澄清效果。
- Fruit juices ferment if they are kept a long time. 果汁若是放置很久,就会发酵。
- Abstract: A set of orthogonal experiments was conducted to study effects ofAnaerobic Fermentation Residues (AFR) on nitrate accumulation in rape and spinach, respectively. 文摘:通过正交实验,分析沼气发酵残余物(沼液、沼渣)作为肥料,其施肥量、配施品种、施用方式等因素对油菜和菠菜硝酸盐积累的影响。
- A set of orthogonal experiments was conducted to study effects ofAnaerobic Fermentation Residues (AFR) on nitrate accumulation in rape and spinach, respectively. 通过正交实验,分析沼气发酵残余物(沼液、沼渣)作为肥料,其施肥量、配施品种、施用方式等因素对油菜和菠菜硝酸盐积累的影响。
- Study on Separating Residual Sugar from Ferment Glycerin with Chromatography 色谱法分离发酵甘油中残糖的研究
- The invention makes use of vancomycin fermentation residue as a sole culture medium, and the solid state culture method is adopted under the proper conditions for culturing yeast. 本发明利用万古霉素发酵废渣作为唯一的培养基,在合适的条件下采用固态培养方法培养酵母菌。