啤酒发酵过程中，温度直接决定啤酒的质量。
In Fermentation of Beer, its mass is decided by temperature.
啤酒发酵过程中的温度控制是影响啤酒质量的重要环节。
The temperature control during beer fermentation is an important factor that affects the quality of beer.
啤酒发酵过程中的溶解氧含量控制是影响啤酒代谢副产物的重要环节。
The control of dissolved oxygen content in beer fermentation is an important procedure influencing metabolic byproduct of beer.
因此，研究如何改进和优化啤酒发酵过程检测与控制策略具有现实意义。
Therefore, it has practical meaning to research on how to improve and optimize measurement and control strategy in beer production process.
实际使用表明，该系统达到了稳定的、精确的、可靠的啤酒发酵过程控制。
The practical use shows that the computer system achieves stable, reliable and accurate control for the beer ferment process.
应用神经网络建立了啤酒发酵过程发酵度及主要风味物质产生量的预测模型。
Artificial neural network was applied to establish the models of fermentation degree and flavor.
本论文以89c52单片机芯片为核心，研究和设计了数字化的啤酒发酵过程计算机控制系统。
Using the 89c52 single chip microcomputer as its core computer, the thesis studied and designed a digital temperature control system of beer fermentation based on digital technology.
啤酒发酵过程自动化系统规模庞大，本文还从提高系统的可维护性和升级部署速度出发，对该系统的监控软件进行了相关研究。
Since the beer fermentation control system is always very large, in this thesis, the conveinience to deploy and update of the supervisory software was also considered and represented in details.
完成了对现场站数据的采集和处理；动态显示啤酒发酵过程中进酒时间、温度、压力和液位等的值，并且提供了上述值的历史数据以供查询。
The col-lection of information from the locale is roalized and the time, temperature and pressure dynamically are shown. The history data for query is also provided.
这个过程非常像制作啤酒，酵母菌发酵混合物，从而产生乙醇。
In a process much like making beer, yeast ferments the mixture, producing ethanol.
其发酵过程产生了一个惊人的副产品——充足的啤酒酵母供应。
Its fermentation process yields a surprising by-product - plentiful supplies of brewer's yeast.
酿造啤酒需要三个星期。发酵过程占了大部分时间。
It takes 3 weeks to produce beer. Most time is spent on fermentation.
酵母菌可以使啤酒的发酵过程得以启动。
Yeasts are used in the brewing process to initiate fermentation.
在发酵过程中，又使用数百年传统的山毛榉木发酵工艺，使啤酒格外清爽。
In the fermentation process, but also for hundreds of years of traditional use of beech fermentation, the beer particularly refreshing.
啤酒的发酵是一个复杂的生物化学反应过程。
Beer fermentation is a complex biochemical reaction process.
总结了啤酒生产过程发酵前段、酵母发酵阶段、发酵后段和取样过程中微生物的控制方法和途径。
The control approaches of microbe during beer production including the earlier fermentation stage, fermentation stage, late fermentation stage and sampling process were summed up.
针对啤酒发酵温度过程控制具有大时滞、非线性等特点，设计了混合参数自调整模糊pid控制器。
For the characters of the beer fermentation temperature control are the large delay and nonlinear and so on, a hybrid parameters self-tuning fuzzy PID controller is presented.
本文综述了啤酒生产过程中影响啤酒酵母发酵的主要因素及其控制。
This paper summarizes the main factors and control of yeast fermenting during beer producing.
研究了长时间的啤酒连续发酵过程中酵母生理状态的变化情况。
Changes on physiological state of yeast during continuous fermentation for beer were studied.
在啤酒生产过程中，蛋氨酸的转化和代谢会产生许多影响啤酒风味的含硫化合物，这些化合物在啤酒中的分布水平主要取决于酵母在发酵过程中的还原能力。
During beer brewing, the transform and metabolism from methionine would produce lots of sulfur compounds, the distribution of which is mainly determined by yeast reducibility in fermentation.
利用微型啤酒生产线在鲜啤酒生产过程中添加红曲参与糖化发酵，对生产红曲保健鲜啤酒进行了初步的研究试验。
Red koji was added to join in the saccharification and fermentation during the draft beer production in the minitype beer production line.
对生物混浊，可通过控制发酵过程、工艺卫生和严格的巴氏杀菌保证啤酒的保质期。
For the former, we can control the process of zymolysis, technical sanitation and sterilization strictly.
啤酒发酵作为啤酒生产过程最重要的环节，发酵温度控制尤为重要。
Beer fermentation process of beer production, as the most important aspects, fermentation temperature control is particularly important.
由于啤酒废酵母的添加量较大，使得反应液中菌体浓度较高，发酵过程中保持较大的通气量和搅拌速率有利于提高细胞活性和促进谷胱甘肽的积累。
Due to the high initial cell concentration used, the enhancement of air flux and the stirring rate benefits both of cell growth and GSH accumulation.
日本清酒的制作过程包括，磨碎大米粒，再让它们发酵几周，这更像制作啤酒的过程。
But the process to make sake, which includes milling the grains of rice and fermenting them for weeks, is more akin to the beer-making process.
日本清酒的制作过程包括，磨碎大米粒，再让它们发酵几周，这更像制作啤酒的过程。
But the process to make sake, which includes milling the grains of rice and fermenting them for weeks, is more akin to the beer-making process.
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