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- Hakka yellow rice wine 客家黄酒
- Shaoxing yellow rice wine tastes really fantastic. 黄酒的味道非常好。
- 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。
- 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。
- The innovative sterilization techniques for yellow rice wine cover microwave sterilization, pulse str... 黄酒灭菌的创新技术有微波杀菌、脉冲强光杀菌和强磁脉冲杀菌技术。
- The application of FT-NIR could measure yellow rice wine alcoholicity rapidly and accurately. 利用近红外光谱技术能快速准确地测定黄酒的酒精度。
- It was discussed in this paper the alcoholicity determination in yellow rice wine by FT-NIR. 摘要探讨了应用傅立叶交换近红外透射光谱技术测定黄酒中的酒精度。
- Large amount of ending yellow rice wine which contained reclaimable wine solution was produced during wine production. 摘要黄酒生产过程产生大量的酒脚，其中含有大量的酒液。
- The quality of rapid-fermenting yeast would directly influence yellow rice wine fermentation and wine quality. 机械化速酿酒母生产为机械化黄酒大罐发酵的优良发酵剂。
- Low-alcohol yellow rice wine production by full fermentation of diluted mash was studied. 研究采用稀释醪液大罐全发酵法生产低度黄酒。
- 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;
- By comparison of difference spectra pretreatment, the NIRS model for alcoholicity determination in yellow rice wine was set up. 通过比较不同的数据处理方法，建立了黄酒酒精度测量的近红外定标模型。
- Volatile esters content in yellow rice wine was an important index to assess wine quality and also an analytic item hard for accurate measurement. 黄酒中挥发酯含量的测定是评价黄酒质量的一项较重要的理化指标,也是一项不易准确检测的分析项目。
- It is widely used for various kinds of liquid packing. Such as milk, soya-milk, peanut milk, juice drinks, ice bag drinks, soysauce, vinegar, yellow rice wine and beacurd and etc. 广泛用于牛奶、豆奶、花生奶、果汁饮料、冰块饮料、酱油、醋、黄酒等各种液体及内脂豆腐的包装。
- Lab test and trial production suggested that Angel high temperature resistant dry yeast was the best choice for replicate liquor production by yellow rice wine lees. 实验室和生产试验均表明,耐高温型“安琪”酿酒高活性干酵母最适宜黄酒糟复制白酒生产;以总发酵醪计,干酵母添加量以0。
- The introduction of enzymolysis of cellulose with a liquid cellulase preparation and yeast fermentation to produce feed materials contaning SCP provided a new way for comprehensive utilization of yellow rice wine lees. 采用液体纤维素酶酶解纤维素并用饲料酵母生产单细胞蛋白饲料源，为黄酒糟综合利用提供新的途径。
- The high content of water and cellulose of yellow rice wine lees, a by product in the process of yellow rice wine production, greatly limited its utilization as a kind of feed resourse. 黄酒生产的主要副产品酒糟是一种高水分高纤维的物料，极大地限制了作为饲料资源的有效利用。
- Yellow rice wine is produced with grains as raw materials by combined action of multiple microbes including mildew, yeast and bacteria etc. and its characteristics as follows: 1. multiplicity of raw materials and wine types. 摘要黄酒是用谷物为原料，应用霉菌、酵母和细菌等多种微生物共同作用生产的一种酿造酒，其特点：1.;原料和酒种的多样性：酿酒原料因地而异，酒种有小曲酒、麦曲酒、红曲酒、黍米黄酒、玉米黄酒、青稞黄酒等。
- The protein in crude rice underwent no denaturation or gelatine because it never suffered from any hot and humid actions, which was a determinant factor of malt yellow rice wine features (rich nitrogen amino acid). 生大米中的蛋白质，因未受湿热作用而变性或胶凝化，决定了免蒸煮麦曲黄酒氨基酸态氮丰富的产品营养特征。
