介绍了芦荟发酵酒的生产工艺和质量标准。
The production technology and the quality standard of aloe fermented wine are introduced.
更换“人工老窖泥”可促进和提高发酵酒的优质品率。
The replacement of manmade aged pit mud could increase the quality rate of fermenting liquor.
这些发酵的酒已经冒泡溢出来了。
红葡萄酒发酵的温度比白葡萄酒高。
高温发酵又可能使反应进行得过于迅速，细菌也可能会影响到酒的风味。
At high temperatures fermentation could proceed too rapidly and the bacteria could affect flavour.
很多种水果也富含多酚(毕竟葡萄酒仅是一种发酵过的果汁)。
Many fruits, too, are rich in polyphenols (wine is, after all, just fermented fruit juice).
香槟和葡萄酒都为有益消化的发酵食品。
Champaign and wine are a good digestive as they are a fermented food.
葡萄酒就是100%经过发酵的葡萄汁。
为了使葡萄酒有较高的酒精含量，我们让它发酵了很长时间了。
We ferment the grapes for a very long time to achieve high alcohol content.
葡萄酒是由新鲜的葡萄汁经过发酵而产生了酒精的一种饮料。
The wine is an alcoholic drink made from the fermented fresh juice of grape.
发酵时在葡萄酒里加糖以提高酒精浓度。
Sugar is added to the wine during fermentation to increase the alcohol level.
本试验采用乳清粉为原料，研究奶酒发酵生产工艺。
The paper studied the milk wine fermentation process with whey powder as raw material.
这是乳酸发酵后，红葡萄酒的典型味道。
This is a typical red wine flavor with the fermentation of lactic acid.
在低温长时间发酵后，我们通过搅动酒槽以使酒体结构更完整。
After a long and cool fermentation, lees are stirring to build up the wine structure.
当葡萄酒发酵完，则将其置于法国橡木桶中继续成熟8个月。
Once fermentation was complete the wine was wood aged on French oak for 8 months.
当葡萄酒发酵完，则将其置于法国橡木桶中继续成熟8个月。
Once fermentation was complete the wine was wood aged on French oak for 8 months.
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