Fermentation is the final process. It occurs in 10-14 degrees Celsius, is cooled after that and freed from yeast.
最后一步是发酵。发酵温度在10到14摄氏度，接着再冷却并过滤掉酵母。
In the case of penicillin G, the fermentation is finished after 200 hours, and the cell mass is separated by filtration.
在青霉素g的情况下，发酵完成200小时后，细胞的质量是由过滤分离。
The results showed that the content of soluble reducing sugar decreased remarkably and the acidic value increased after the fermentation, some volatile organic acids were produced.
测定了发酵前后烟叶碎片的化学成分，结果表明，发酵后的烟叶碎片中的可溶性还原糖含量明显降低，同时有机酸性成分增多，酸值提高。
Residual sugar: sugar remaining in a wine after fermentation and once it is ready for bottling.
残余糖分：装瓶前经发酵后留在葡萄酒中的糖分。
After picking, drying, fermentation, leveling, storage, production and many other procedures.
经过采摘、烘干、发酵、整平、存放、制作等许多程序。
After fermentation, starch and free fatty acid content increased, while lipid, protein and ash content in the rice decreased gradually.
发酵后淀粉的含量有所增加，脂肪、蛋白质和灰分的含量逐渐减少，但游离脂肪酸的含量增加。
The result shows that after the treatment of biological fermentation and mixing with some nutrients, reed residue can be used as medium for mushroom and vegetable culture.
结果表明，用芦苇末进行生物发酵处理后，加入适量的常规基质原料，可以作为平菇培养基质和园艺植物无土栽培基质。
Whisky: In Gaelic, whisky means "Water of Life". You get whisky after the fermentation process is done which uses wheat, barley, rye, and corn. ABV - 40% to 50%.
威士忌酒：以大麦、黑麦、燕麦、小麦、玉米等谷物为原料，经发酵、蒸馏后放入橡木桶中陈酿、勾兑而成的一种酒精饮料。ABV： 40%—50%。
This is because the higher the fermentation degree of tea polyphenols after "aging" process after stimulation is weak, it is gentle gentle, suitable for evening drinking.
这是因为发酵程度越高，茶多酚经过“熟化”过程后刺激性较弱，就较为平缓温和，适合晚间饮用。
The analysis of the fermented product showed that the content of cellulose in straw powder was 22.34%, crude protein 22.08% and soluble sugar 3.87% after fermentation by using optimized process.
产物分析结果表明：采用优化工艺进行发酵，发酵后稻草粉的纤维素含量为22.34%；粗蛋白含量达22.08%，可溶性糖含量为3.87%。
This means that carbohydrate would remain after fermentation and produce a heavier type beer.
这意味着发酵后碳水化合物仍然保留，从而生成酒度较高的啤酒。
Immediately after harvesting, the fruit is treated to prevent it from rotting. At fermentation sites either in the jungle or at, collecting points, the fruit is opened.
可可果在被采摘下来后，要立即进行处理，以免腐化。当可可果被打开，无论是在丛林，还是在收集场所，发酵都在无时不刻地进行着。
After retting heap after fermentation, the tea will be some scattered light, so to rehabilitation kneading 5 to 6 minutes.
经过沤堆发酵之后，茶条会轻散一些，因此要进行复揉5 ~6分钟。
This research take the Dangshan pear as a law material, pear vinegar was produced after alcohol fermentation and acetic fermentation.
以砀山梨为原料，经过对酒精发酵和醋酸发酵工艺的研究，得到了梨果醋。
After alcoholic fermentation, there was no malolactic fermentation, though the wine was left on light fermentation lees.
在酒精发酵之后，酒液将被留在大桶中进行轻度的苹果乳酸发酵。
The purpose is to make up surface after fermentation becomes more pliable and soft.
醒面的目的在于使面发酵后变得更为筋道和柔软。
The fetid odor vanished after the fermentation.
经发酵后，臭味完全消失。
Brewing process: adopting automatic machinery production mode, use after crushing grapes harvested artificial into juice, after fermentation and precipitation, casks after months of bottles.
酿造过程：采用自动机械生产方式，使用人工采收后将葡萄压榨成汁，经过发酵与沉淀，置于橡木桶中存放数月后装瓶。
The results of XRD analysis showed that the crystal type of corn starch was disappeared after the fermentation.
X射线衍射分析结果表明，发酵使得玉米淀粉晶型结构消失。
The experimental results indicated that geotrichum candidum was an ideal microbe species which could produce 18.6 % protein content after fermentation.
试验结果表明，白地霉对丢糟的转化较为理想，发酵后可使蛋白质含量高达18.6 %。
The experimental results indicated that geotrichum candidum was an ideal microbe species which could produce 18.6 % protein content after fermentation.
试验结果表明，白地霉对丢糟的转化较为理想，发酵后可使蛋白质含量高达18.6 %。
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