浓香型白酒的英文

• strong aromatic chinese spirits

• "型"英文翻译    mould; model
• "白酒"英文翻译    spirit; white spirit
• "低度浓香型白酒" 英文翻译 :    strong aromatic chinese spirits of low concentration
• "米香型白酒" 英文翻译 :    rice baijiu
• "清香型白酒" 英文翻译 :    mild aromatic chinese spirits
• "豉香型白酒" 英文翻译 :    chi fiavour chinese spirits
• "低度米香型白酒" 英文翻译 :    rice aromatic chinese spirits of low concentration
• "低度清香型白酒" 英文翻译 :    mild aromatic chinese spirits of low concentration
• "凤香型白洒" 英文翻译 :    feng-flavour chinese spirits
• "浓香" 英文翻译 :    aroma
• "香型" 英文翻译 :    odor type
• "白酒" 英文翻译 :    spirit (usu. distilled from sorghum or maize); white spirit (见“白干”)
• "浓香水" 英文翻译 :    eau de parfum
• "花香型" 英文翻译 :    bouquet; floral type
• "无香型" 英文翻译 :    refreshing toner
• "人型白" 英文翻译 :    character white
• "浓香花生油" 英文翻译 :    superfine fragrant peanut oil
• "增浓香气" 英文翻译 :    impart depth
• "白酒,烧酒" 英文翻译 :    liqueur
• "白酒杯" 英文翻译 :    white wine glass
• "白酒类" 英文翻译 :    liquor; spirit
• "白酒瓶" 英文翻译 :    white spirit bottle
• "淡白酒" 英文翻译 :    low wine
• "白麝香浓香水" 英文翻译 :    white musk eau de parfum
• "亚式浓香鸡汤" 英文翻译 :    rich asian chicken broth

• Study on reason and measurement of solids over standard in liquor
  浓香型白酒固形物超标原因及解决方法的研究
• Discussion on the technology of soft - thick style of luzhou - flavor liquor
  绵柔丰满浓香型白酒生产技术措施的探讨
• Investigation on organoleptic examination in the production of luzhou - flavor liquor
  浓香型白酒生产中感官检验方法的探讨
• Luzhou - flavor liquor has always been the liquor consumption focus for a long time
  摘要长期以来，浓香型白酒一直占据着白酒消费的主流市场。
• It is classified into " elegant " luzhou - flavor liquor and " mellow " luzhou - flavor liquor according to its taste
  浓香型白酒“浓郁”与“淡雅”两大流派分流日趋明朗。
• The determination method of microbial optimal acidity range in luzhou - flavor liquor production is described in detail
  摘要详细地介绍了浓香型白酒生产中有益微生物最适酸度范围的测定方法。
• Taishan tequ liquor belongs to pure luzhou - flavor type in luzhou - flavor liquor and its styles are elegant pit aroma , soft taste and clean aftertaste
  摘要泰山特曲属于浓香型白酒中的纯浓派，其特征为窖香淡雅，醇和绵甜，余味爽净。
• The quality change rule and influence factors are investigated during storage of luzhou - flavor liquor , and the measures of quality stabilization are found
  摘要研究了浓香型白酒贮存过程中的质量变化规律以及影响因素，找出保持质量相对稳定的措施。
• The fusion of luzhou - flavor liquor and other ones is effective to improve product quality and to develop new marketable products , and is worth further investigation
  浓香型白酒与基它香型融合，对提高产品质量、开发适应市场的新产品，都取得了显著的效果，值得进一步探索。
• The produeing technology of luzhou - flaur liquors requist adequate humidity temperature , acidity and starch content , and they must be adjusted in different seasoms to bring high economic performance
  浓香型白酒工艺生产中要求适当的掌握水份、温度、酸度、淀粉含量几大变量的关系,特别是季节变化的调整。调整适当,将会给企业带来很高的经济效益。