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• Traditional foods of the islands such as fresh fish, meat and local fruits and vegetables have been replaced by rice, sugar, flour, canned meats, canned fruits and vegetables, soft drinks and beer.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。
• 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
• Research on 14 ° Bx Aroma Black Rice Beer
  14°Bx浓香型黑米啤酒的研究
• 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。
• Barley is most important crop just next to wheat, maize and rice, which is the main raw material for beer brewing, animal feed, grain. It is widely planted in the world.
  大麦是世界上仅次于小麦、水稻和玉米的主要谷类作物，主要用作啤酒酿造原料、牲畜饲料和人类的粮食，在全世界广为种植。
• 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
• 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。
• Intermediate productive test study on extruded rice adjunct for brewing beer
  膨化大米辅料酿造啤酒的中试生产研究
• Determination of Iron, Manganese and Zinc in Black Rice Beer and Black Beer by FAAS
  FAAS法测定黑米啤酒、黑啤酒中微量铁、锰、锌
• 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。