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- 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。
- 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。
- Test Production of Composite Amino Acid by Yellow Rice Wine Lees 用黄酒糟生产复合氨基酸的试制
- Production of Sesame-flavor Liquor By Yellow Rice Wine Lees 利用黄酒糟生产优质芝麻香酒的研究
- Keywords yellow rice wine lees;composite amino acid;acidhydrolysis; 综合利用;黄酒糟;复合氨基酸;酸水解;
- Application of High Temperature Resistant Dry Yeast in Replicate Production of Liquor by Yellow Rice Wine Lees 耐高温干酵母在黄酒糟烧白酒生产中的应用
- Techniques in Kojimaking with Yellow Rice Wine Lees instead of ripe Barley as Raw Materials 用典酒精替代辅助系统的
- Treatment of Yellow Rice Wine Lees with Cellulase for the Production of Single Cell Protein (SCP) 黄酒糟纤维素酶处理和单细胞蛋白生产的研究
- Shaoxing yellow rice wine tastes really fantastic. 黄酒的味道非常好。
- yellow rice wine lees 黄酒糟
- 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。
