原酒

在荔枝原酒贮藏过程中补充一定的SO2能够有效地抑制有害微生物的生长，防止酒的氧化。

It could restrain the growth of the harmful microorganisms effectively and prevent oxidation of the wine when added a certain amount of SO2 during storage . 3 .

荔枝酒在贮藏过程中能与SO2结合成多种含硫化合物，这些硫化物对荔枝原酒的风味影响较大。

Litchi wine could combine with SO2 in wine and brought a variety of compounds contained sulfur during storage , these sulphides in litchi spirits impacted on the flavor .

结果表明，KD酵母发酵速度快、产酸量低、产酒精率高、且原酒风味好，适合陕西红果2号桑葚酒的酿造。

The result indicated that KD yeast had the characteristics of rapid fermentation speed , low content of acid , high ratio of ethanol production and good flavor .

要获取高质量的原酒应从工艺上加以解决。

The production of quality base liquor is dependent on technical innovation .

得到后的原酒经过勾兑即得红枣酒。

The jujube wine was gained through mixing after clarifying .

不同破碎率对发酵原酒的影响

Effects of Different Crashing Ratio on Fermenting Brut Wine

壳聚糖在刺梨酒（原酒）澄清中的应用

Application of Chitosan in the Clarification of Cili Wine

净酒贮存在原酒陈酿中的应用

Application of Purified Liquor Storage in Liquor Base Aging

应用新技术改造窖池提高原酒质量

Reconstruction of Pits Entrance by New Techniques to Improve the Quality of Brut Liquor

白酒税制改革与低度白酒都要求有高质量的原酒。

Both white spirit reforming and low-degree white spirit need high quality material wine .

利用新型养窖技术养护窖池，提高原酒产质量的研究

Research on the Improvement of Base Liquor Quality Using the New Cellar Maintenance Technology

利用新技术养窖护窖提高原酒产质量

Cellar Conservation Use of New Technologies to Improve the Quality of the Original Liquor

提高浓香型原酒质量的措施

The Measure of Improving the Quality of Daqu

参与评分的葡萄酒都是未装瓶时的原酒。

A point score with spreads signifies an evaluation made before the wine was bottled .

原酒：目前是智利销售四瓶包装第四大的生产葡萄酒厂家。

Bulk : 4th winery in Chile as far as sales volume mainly in tetra pack .

发酵所得原酒品质好，酒的风味醇和，果香、酒香浓郁、协调；

The wine fermented by the two strains had good quality and mellow fruit aroma and harmonious taste .

反渗透法得到的无醇啤酒与原酒的风味差别非常小，仍保持了原酒的口感及风味。

Thus the alcohol-free beer produced by reverse osmosis can retain the flavor and taste of the original beer .

广联国际酒业是澳大利亚和法国具有悠久历史和高声望度的原酒商的品牌管理商。

Grand Allied is a Master Brand Manager for various leading brands from established wineries from Australia and France .

浓香型发酵原酒的质量因地区、原料、窖池、工艺、技术等差异而相距甚远。

The quality of Luzhou-flavour fermented brut is dependent on regions , raw materials , pits and production techniques .

经共聚体处理的低度酒精清澈透明，醇香味正，完全保留原酒的风味。

The low alcohol beverage after treatment with resin is clear and mellow , and preserves its original special flavour .

采用活性炭处理米酒可脱去原酒中的色素和除去异杂味。

Meanwhile , the application of active carbon could also remove the pigment and eliminate off flavour in raw wine .

不同产地白兰地原酒在精馏过程中的挥发性组分含量分析奥产地优势历久弥新广州玩具展4月魅力绽放

Analysis of Volatile Compositions Content in the Distillation of Brandy from Different Raw Wines Guangzhou Toy Fair : April Fascination

采用氢化物一原子荧光法测定葡萄原酒中的砷和铅。

A hydride generation-AFS method for the determination of arsenic and lead in raw material wine was reported in this paper .

以蛇龙珠葡萄为原料，研究不同破碎程度对发酵原酒的影响。

Cabernet Gernischet was used as raw materials in the experiment to study the effects of different crashing ratio on fermenting brut wine .

白酒原酒经勾调可实现酒质、标准统一，产品质量稳定。

Liquor blending could upgrade liquor quality ( realizing the unity of liquor quality and liquor standards ) and maintain stable liquor quality .

综合经济成本和澄清效果考虑，可以选择皂土和壳聚糖对原酒进行澄清处理。

So from the economic and clarification effects point of view , bentonite and chitosan can be used for clarification on the original test .

方法芦荟叶酶解取汁、过滤精制、调配原酒及后处理。

The procedures of filtration , preparation with the original liquor and other postprocessing procedures for the production of aloe health care liquor were studied .

对分离得到的酒液进行感官分析显示重新组合的新酒的感官质量大大优于原酒。

The result of sensory evaluation to the separated ingredients indicated the sensory quality of the new liquor was significantly superior to that of the original liquor .

生产实践证明，选用有机物培养的老窖泥，能够逐步提高浓香型原酒中己酸乙酯含量。

The production practice showed that the selection of organic substances for the culture of aged pit mud could gradually enhance ethyl acetate content in Luzhou-flavor base liquor .

勾兑调味细化原酒分级、分型贮酒、合理搭配、精心调味等要求是塑造芝麻香完美品质的重要手段。

Precise liquor classification , liquor storage depending on the style , rational blending and adjustment are the essential methods of high quality sesame flavor style liquor making .