Natural fermentation in vats. Minnimum ageing for 4 months.
在大桶中自然发酵，至少陈年4个月。
AIM: To apply the natural fermentation technology to produce indigo.
前言： 目的：研究青黛炮制中的微生物发酵工艺。
For tea and ripe tea of points, born tea natural fermentation, ripe tea artificially ripened.
有生茶和熟茶之分，生茶自然发酵，熟茶人工催熟。
The natural fermentation mainly affected the amorphous region of the starch granule structure.
自然发酵主要作用于淀粉的无定形区，对结晶区的结构影响不大。
To produce such fermentable substrates, called musts, it is often only necessary to allow natural fermentation to occur.
为了生产这样的发酵底物，它被称为新酒，只要进行自然发酵就可以了。
The dough is in cold storage conditions (0 to 4 degrees) to the store, which allows it to slow the natural fermentation.
面团是在冷藏状态下(0 -4度)运到店里的，这使其能够缓慢的自然地发酵。
And the liquor would be of the feature of the flavour by natural fermentation when it was used in new technological liquor.
用于新工艺白酒，使酒体具有自然发酵增香特色。一平。
Results: Contents of genistein and daidzein in SSP by pure breed fermentation were all higher than by natural fermentation.
结果：纯种发酵淡豆豉中染料木素和大豆黄素的含量均高于自然发酵。
Manual fermentation was superior to natural fermentation based on fermentation time, lactic acid production and sensory evaluation.
人工接种发酵从发酵周期、乳酸产量、感官评定等各方面都明显优于自然发酵。
The ancient dying method of indigo may be classified as follows: condensation, natural fermentation VAT and man-made fermentation VAT.
靛蓝的古代染色方法可分为缩合染色法、自然发酵还原染色法和人工发酵还原染色法。
Starter culture was screened and volatile flavours were compared between inoculated fermentation pickle and natural fermentation pickle.
筛选合适的发酵剂，人工接种泡菜并与自然发酵泡菜中的风味物质测定比较。
The microflora and compositions of the koji produced by natural fermentation were analyzed with isolation of microbes by plate dilution.
利用平板稀释分离实验，对自然制曲成熟的曲料做微生物菌相及组成进行了分析。
Upon these conditions, the flavor components of natural fermentation and inoculating fermentation sauerkraut were analysed comparatively.
在此条件下对自然发酵和接种发酵的风味成分进行了分析比较。
The natural fermentation of soy sauce with mixed starters was studied here. The best manufacturing process and conditions were determined.
本文就酱油混合曲天然发酵工艺进行了研究，确定了最佳生产工艺流程、工艺条件，并与普通工艺进行了比较。
It USES the best quality natural materials to rigorous process control, through natural fermentation, which lead to low temperature storage.
它采用质量最佳的纯天然材料，以严谨的工艺控制，通过自然发酵，低温储藏而酿成。
Objective: The separation, identification and character of lactic acid bacteria from natural fermentation pickle were researched in this paper.
目的：对自然发酵泡菜盐水中的乳酸菌进行分离鉴定及特性研究。
This is a natural fermentation method with thousands of years' history. With mature brewing technology, the basic principle and method of such technology are still in use now.
这是一种自然发酵的方法，历经数千年，发酵技术已相当成熟，而制曲酿酒技术的基本原理和方法至今仍在使用。
This product is a small number of treasures, after years of natural fermentation, the liquor color red, dense and bright, pure flavor Chen, taste soft, the bottom evenly brown red.
本品为数量不多的珍藏品，经多年的自然发酵后，其汤色红浓明亮，陈香味纯，口感柔和，叶底均匀褐红。
Yeast, unlike chemical fermentation agents such as baking powder, has the natural ability in aiding carbon-release, which gives food materials better texture, aroma, flavor and taste.
酵母，不像化学发酵剂，如发酵粉，已在协助碳释放，从而使食品原料更好的质感，香气，风味和口感自然的能力。
By wheat and 100% natural fruit juice fermentation, slightly sweet taste.
是由小麦及100%天然水果汁发酵而成，略带甜味。
Phytic acid is a natural antioxidant and accelerant of fermentation.
植酸是一种天然抗氧剂和发酵促进剂。
The wine went to another stainless steel tank, and underwent a natural malolactic fermentation with the oak staves present.
之后酒液直接进入另一个不锈钢大桶进行自然的苹果乳酸发酵，并与橡木接触。
The Major natural sources of atmospheric methane include enteric fermentation in ruminants and some insects, and the anaerobic decomposition of organic matter in waterlogged soils.
甲烷的主要自然源包括反刍动物和一些昆虫的肠发酵及淹水土壤的有机物的厌氧分解。
The content of water-soluble polysaccharide of fermentation mycelia and natural Poria was also compared.
并将发酵菌丝与天然茯苓进行水溶性多糖含量比较。
Orange was used as raw material by alcohol fermentation and acetic acid fermentation to prepare natural healthy drink.
以芦柑为原料采用酒精发酵、醋酸发酵工艺生产天然保健饮料。
Containment provides an environment conducive to the natural process of leaf fermentation.
遏制提供了一个环境，有利于烟叶发酵的自然过程。
Water-soluble polysaccharide content in Poria fermentation mycelia was higher than natural Poria.
发酵茯苓菌丝多糖含量高于天然茯苓。
Water-soluble polysaccharide content in Poria fermentation mycelia was higher than natural Poria.
发酵茯苓菌丝多糖含量高于天然茯苓。
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