词语吧>英语词典>rice beer翻译和用法

rice beer

英 [raɪs bɪə(r)]

美 [raɪs bɪr]

网络  玛克丽

英英释义

noun

  • Japanese alcoholic beverage made from fermented rice
      Synonym:sakesaki

    双语例句

    • Traditional foods of the islands such as fresh fish, meat and local fruits and vegetables have been replaced by rice, sugar, flour, canned meats, canned fruits and vegetables, soft drinks and beer.
      小岛上传统的食物如生鱼、生肉、当地水果蔬菜逐渐被大米、糖、面粉、肉罐头、水果及蔬菜罐头、饮料和啤酒等取代。
    • Furthermore, the differences of four purines content in wort made with different rice content was analyzed. The influences of yeast on four purines content in fermenting liquor was summarized, and the effect of adsorption of activated carbon on four purines in beer was also analyzed.
      此外,还分析了不同辅料比的麦汁中嘌呤含量的差异,发酵液中含有酵母与不含有酵母时检测的差异性,以及活性碳吸附对啤酒中嘌呤含量的影响。
    • Screening of Specific Rice for Brewing Beer
      优质啤酒专用稻的筛选
    • Under this tax category are six specific items such as grain spirit, potato spirit, yellow rice and millet wine, beer, other wines and alcohol.
      本税目下设粮食白酒、薯类白酒、黄酒、啤酒、其他酒、酒精六个子目。
    • Development of Red Koji Rice Beer
      红曲啤酒的研制
    • Conventional physical and chemical index, bacteriological index, aminophenol components, microelements of the monascus wine, yellow rice wine, white wine and beer are analyzed by the methods of high performance liquid chromatogram, atom absorption and spectrophotometer.
      采用高效液相色谱、原子吸收和分光光度等方法分析了红曲酒、加饭酒、白葡萄酒和啤酒的常规理化指标、细菌学指标、氨基酸成分和微量元素。
    • Effect of additional enzymes on the reducing sugar content of wort by using extruded rice as auxilliary materials in beer brewing
      外加酶对膨化大米辅料麦汁还原糖含量的影响
    • Take food as example, in Chinese, wine, meat and rice are common while in English, beer, cheese and egg take the priority.
      如以食物喻体为例,汉语中选择的是酒、肉、饭等,而英语中选择的是啤酒、奶酪、鸡蛋等。
    • The effect of rice on beer flavor staling
      辅料大米对啤酒风味老化的影响
    • Using the method of two time boiling and mashing procedure with 70% malt and 30% rice. Cross-test is adopted to prepare sweet wort and beer fermentation. Then a ideal mashing method which can control reducing sugar to unreducing sugar has been obtained.
      采用70%麦芽和30%的大米的原料配比及二次煮出法二段式糖化,经正交试验得到了较佳的糖化工艺,可以控制麦芽汁的糖与非糖比值。