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

• The effect of rice on beer flavor staling
  辅料大米对啤酒风味老化的影响
• 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。
• Beer producing experiment was taken by using extruded rice as beer adjunct, compared with rice as beer adjunct under 100-litre equipment. The feasibility advantage and the wort fermenting peculiarity using extruded rice as adjunct was discussed.
  在100升啤酒生产设备上，分别进行了用挤压膨化大米与未膨化大米为辅料生产啤酒的对照试验，探讨了挤压膨化大米辅料生产啤酒的可行性和优越性及麦汁发酵过程的特点。
• 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
• The factors determining the sterilization temperature of rice wine were introduced, and compared with those of beer and Japanese sake.
  阐述了决定黄酒灭菌温度的因素，并与决定啤酒和日本清酒灭菌温度的因素进行了比较。
• 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。
• 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。
• Analysis of saccharifying mash of extrusion cooked rice as beer adjunct
  挤压蒸煮大米啤酒辅料的糖化过程分析
• Rice was the staple food, and rice beer was a popular drink on festive occasions, when a little drunkenness was socially acceptable.
  大米是古印度人的主食，米酒在节日里很受欢迎，即使稍微多喝了一点也没有什么关系。
• Test Study on the Influence of the System Parameters on the Recoverable Ratio of Wort Extract for Extrusion Cooked Rice Beer Adjunct
  挤压大米辅料的麦汁浸出物收得率的试验研究