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

• 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
• The effect of rice on beer flavor staling
  辅料大米对啤酒风味老化的影响
• Research on 14 ° Bx Aroma Black Rice Beer
  14°Bx浓香型黑米啤酒的研究
• 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
• Using the method of two time boiling and mashing procedure with 70% malt and 30% rice. Cross-test is adopted to prepare sweet wort and beer fermentation. Then a ideal mashing method which can control reducing sugar to unreducing sugar has been obtained.
  采用70%麦芽和30%的大米的原料配比及二次煮出法二段式糖化，经正交试验得到了较佳的糖化工艺，可以控制麦芽汁的糖与非糖比值。
• 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。
• 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。
• The test results indicated that degermed corn could substitute rice in the brewing of quality beer and the produced beer had pure and particular clear taste with light hops aroma.
  试验结果表明，用脱胚玉米可代替大米酿制出优质啤酒，产品口味纯正，风味独特，清爽，有淡淡酒花香气。
• Adsorbent obtained from rice hull was used to improve the stability of beer based on the good adsorbability of rice hull.
  利用稻壳良好的吸附特性，制备成吸附剂用于提高啤酒的稳定性。
• 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。