问题:粉碎过(),则会影响麦芽有效成分的利用,会降低()。...
Tuesday, September 13, 2022
问题:浓香型白酒采用半敞开式、多菌种发酵的固态法生产模式。...
Thursday, September 15, 2022
问题:要降低啤酒色泽,糖化用水碳酸盐硬度应B,洗糟水温和pH应B,煮沸...
Sunday, September 11, 2022
Thursday, September 15, 2022
问题:经常饮酒和吸烟及吃刺激性强的食物会加快味觉的钝化。...
Friday, February 24, 2023
Thursday, September 15, 2022
Thursday, September 15, 2022
问题:高级醇主要在()阶段产生,所以和菌种、接种量有关。...
Tuesday, September 13, 2022
问题:米香型是以()和()为主体香,并含有微量的β-苯乙醇,构成其典型...
Sunday, September 11, 2022
Thursday, September 15, 2022
Tuesday, September 13, 2022
问题:白酒品评技术队伍是从1979年全国第三届评酒会后开始形成的。...
Tuesday, September 13, 2022
Tuesday, September 13, 2022
Thursday, September 15, 2022
Thursday, September 15, 2022
问题:麦汁煮沸强度过大,有利于啤酒的非生物稳定性,有利于啤酒的泡沫。...
Wednesday, May 17, 2023
问题:评酒室的噪音应尽量低,一般要求在多少以下最好()。...
Tuesday, September 13, 2022
问题:酯类化合物主要是发酵过程中的微生物的()反应产物。...
Saturday, September 17, 2022
问题:一些研究认为,酒类高级醇中异戊醇、异丁醇和活性戊醇,25%来自于...
Tuesday, September 13, 2022
Thursday, September 15, 2022