maceration

1. It's decided by a key stage during the vinification of red wine: maceration.: 其实，葡萄酒的颜色是由酿造过程中的一个关键阶段——浸皮决定的。

2. Vinification: cement small fermenting vats, cold maceration, ageing 12-16 months.: 发酵过程：小型发酵池发酵，冷浸渍，橡木桶陈酿12到16个月。

3. Bentonite absorbent modified by La and La - ti was prepared with maceration method.: 通过浸渍法制备镧和镧钛改性膨润土吸附剂，探讨了处理含磷废水的最佳条件。

4. Skin condition may indicate progressive tissue damage. Retained moisture causes maceration.: 皮肤情况可指示组织损害进展情况，残留水分会浸软皮肤。

5. The maceration to potato tuber tissue decreased when the cell free filtrate was treated with La.: 经稀土处理的无细胞滤液对马铃薯块茎组织的浸离力降低。

6. The results showed that the extracting effect was best in the dynamic warm maceration with water as a solvent.: 结果表明，以水为溶剂，动态温浸法的浸提效果最好。

7. Next, a maceration process occurs that varies in length depending on the quantity and style of tannins desired.: 然后是浸渍过程，这个过程的长短是由所需要的丹宁酸数量和种类决定的。

8. After alcoholic fermentation, there was post-fermentation maceration on skins between 7 to 14 days, before pressing.: 在酒精发酵完成后，葡萄汁仍将浸化7-14天，然后榨汁。

9. Extraction of the juice should be done rapidly to avoid oxidation and maceration. It consists of the following operation.: 提取葡萄汁应当迅速，避免氧化和浸渍。它包括以下操作。

10. The fruit enters directly into the VAT by gravity which favours maceration and helps keep the must in perfect conditions.: 果实经过重力之结落入大桶中让方便与浸泡和帮助保留葡萄浆果在完美的状态。

11. Maceration alloy is an important material in the coldpressed maceration, pressureless maceration and PDC bit manufacture.: 浸渍合金是冷压浸渍、无压浸渍和PDC钻头制造中的重要材料。

12. Traditional vinification in temperature-controlled stainless steel vats. Maceration with micro-oxygenation during 25 days.: 在不锈钢槽中以传统的方式酿制，并在连皮冷浸的25天中打入细微氧气泡沫。

13. Winemaking: in concrete and stainless steel tanks, 3 to 4 weeks' maceration according to the year, with temperature control.: 发酵方式：不锈钢与水泥罐发酵，根据年份不同有3到4周的控温浸渍。

14. RESULTS Extracting recovery and yield of total flavonoids were the highest by extraction percolation, and lowest by maceration.: 结果渗滤法出膏率和干浸膏中黄酮含量最高，索式提取次之，浸渍法出膏率和干浸膏中黄酮含量最低。

15. Winemaking : Traditional winemaking in tanks with long maceration (on average 3 weeks) for a maximum extraction of fruit and tannins.: 发酵方式：传统发酵，不锈罐中长约3周的浸渍，最大限度的释放果香与单宁。

16. This Syrah was born as a result of a precise fermentation process control, a maceration of 25 days and six months of ageing in oak barrels.: 这席拉出生由于精确的发酵过程的浸泡控制，25天、六个月为老化在橡木桶。

17. Conclusion the circulatory percolation process is better than the reflux process and maceration process for extraction of Radix Ginseng Rubra.: 结论红参循环渗漉提取工艺优于回流及浸渍提取工艺。

18. Vinification: After 12-days of maceration, the must is decanted in stainless steel tanks, in which it takes place the malolactic fermentation.: 发酵方式：经过12天的发酵后，导入不锈钢罐中进行苹果酸-乳酸发酵。

19. Method: Water extracts and ethanol extracts were obtained by maceration method, while petroleum ether extract was obtained by soxhlet's extracter.: 方法：用浸渍提取法从洋虫中得到水提取物和乙醇提取物，用索氏提取器提取得到石油醚提取物。

20. This Tempranillo was born as a result of a precise fermentation process control, a long maceration of 28 days and 6 months of ageing in oak barrels.: 这皮出生由于精确的发酵过程控制，很长一段浸软28天和6月老化在橡木桶。

21. The effect of carbonic maceration is to give a softer wine (less acidity and tannin), with a more fruity (and sometimes quoted spicy, e. G. Cinnamon) character.: 碳浸渍效果是给软化葡萄酒(宁少、酸度)以更加果味(有时引述辣，例如肉桂)性格。

22. Epidermal characters of mature leaves in 9 species belonging to 6 genera of Ulmaecae were investigated with the help of epidermal maceration and light microscope.: 利用叶表皮离析法观察了榆科6属9种植物叶片的表皮结构。

23. After 5 weeks extended maceration the free run wine and a small portion of lightly basked pressed wine was aged separately in 100% French oak barrels for 13.5 months.: 经过5星期浸泡之后，将所谓的“自流汁”和少量由光照不足的葡萄所产生的“压榨汁”分别放在100%法国橡木桶中陈放13.5个月。

24. The chromosomes in root tip cells of Trifoliate orange(Poncirus trifoliata Raf. )and Ichang papeda(Citrus ichangensis Swingle)were observed by enzymic maceration technique.: 用酶解法观察了枳和宜昌橙根尖细胞的染色体。

25. Traditional vinification in temperature - controlled stainless steel vats. maceration with micro - oxygenation during 25 days. ageing 12 months in oak barrels, 30 % new / 70 % second fill.: 在不锈钢槽中以传统的方式酿制，并在连皮冷浸的25天中打入细微氧气泡沫。桶陈12个月，其中30 %全新橡木桶， 70 %一年份。

26. The leaf form and structure of 93 species and 2 varieties of Annonaceae were comparatively studied with the help of scanning electron microscope, epidermal maceration and paraffin section method.: 利用扫描电镜、叶表皮离析法和石蜡切片法研究了番荔枝科93种2变种植物叶片的形态结构。

27. A limitation of the yield, selective harvesting, long maceration periods, leading to the extraction of the best tannins and rigorous blending techniques, enables us to obtain superb quality wines.: 限制产量、采收挑选、长时间浸泡使能够萃取最佳的丹宁，以及严格的调配成就高品质的红葡萄酒。

28. A limitation of the yield, selective harvesting, long maceration periods, leading to the extraction of the best tannins and rigorous blending techniques, enables us to obtain superb quality wines.: 限制产量、采收挑选、长时间浸泡使能够萃取最佳的丹宁，以及严格的调配成就高品质的红葡萄酒。

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