小曲是生产小曲酒的糖化发酵剂。
Xiaoqu is the saccharogenic and fermentative agent in Chinese spirits production.
利用稻草研究了糖化发酵生产乙醇的工艺。
The techniques for the production of ethanol by separated hydrolysis and fermentation(SHF) using straw powder were studied.
通过均匀设计试验优选出最佳酿造工艺条件：复合糖化发酵剂接菌总量1。
The results showed the best technological parameters of fermentation were as follows: the addition of mash-fermented starter was 1.
分步糖化发酵乙醇得率可以达最大乙醇得率的66%，而同步糖化水乙醇得率为55%。
The ethanol yield in SHF and SSF only could reach 66% and 55%, respectively, compared with the theoretical ethanol yield.
酒曲里含有使淀粉糖化的丝状菌(霉菌)及促成酒化的酵母菌，可将谷物原料糖化发酵成酒。
The distiller's yeast contains filamentous fungus (mildew) which can make the starch diastatic and yeast which can help to make wine to make the raw sugar diastatic to ferment into wine.
对运动发酵单胞菌232b同步糖化发酵(SSF)鲜甘薯快速生产燃料乙醇的条件进行了研究。
The ethanol production with simultaneous saccharification and fermentation (SSF) by Zymomonas mobilis 232b using fresh sweet potato as raw material was studied.
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.
前言：“峡江老冬酒”是以当年收割的早尖糯米为原料，并用农家自制的酒曲粒和踩制生麦曲为糖化发酵剂酿制而成。
"Xiajiang aged winter wine", which was took Zaojian glutinous rice harvested in the same year as raw material, was brewed using home-made starter and stepped raw wheat koji as starter.
气体和有机酸也由糖化菌发酵。
Gases and organic acids are also produced by saccharolytic fermentation.
因为葡萄糖有晶体结构或糖浆结构的精巧结构使它更昂贵，葡萄糖在发酵培养基中是主要的产物，通过直接糖化酶转化淀粉得到。
Because the glucose in refined form such as crystalline form or as syrup form is more expensive, glucose in fermentation medium is mostly produced by direct enzymatic conversion of starch.
第一阶段：酵母菌发酵：酵母菌发酵阶段将大分子分解成小分子，把淀粉分解成二氧化碳和酒精，也叫糖化作用。
First stage: yeast fermentation: yeast fermentation stage will decompose large molecules into small ones, decompose starch into carbon dioxide and alcohol, also known as glycation.
该文简述了纤维素物理、化学、生物预处理、酶糖化、发酵酒精生产工艺及研究进展。
The physical, chemical and biological pretreatment, enzyme saccharification, alcohol fermentation technology and research development were stated in this paper.
糖化酶用量过大是淀粉质原料无蒸煮酒精发酵在大厂的实际应用中难于推广的重要原因之一。
The technique of fermentation of uncooked starch for producing alcohol was hard to spread in large-scale distilleries because of the excessive use level of saccharifying enzyme.
发现在发酵过程中蜡样芽孢杆菌菌体产酶的过程也就是木质纤维素的降解糖化过程。
The results show that the process of biodegradation of lignocellulose is actually the simultaneous saccharification and fermentation.
以桑叶、糯米为原料，经糖化、发酵生产出具有保健功能的桑叶米酒。
With mulberry leaf and sticky rice as raw material, we developed Mulberry Rice Wine by fermented.
酸性糖化醪，是用酵母发酵的，这种酵母包含一部分先前发酵过的酵母；糖化醪则是用鲜酵母制得。
Sour mashes are fermented with Both fresh and previously fermented yeast; sweet mashes employ only fresh yeast.
本文对小麦淀粉废水糖化液的乳酸钙发酵与提取条件进行了研究。
Technological conditions of calcium lactate production with wheat starch waste water as a fermentation raw material were studied.
其主要操作要点：生料糖化、前稀后固发酵，产品完全达到了标准的要求。
Its main operating points include the raw materials saccharification and liquid-and-solid fermentation. The final products are good enough to reach the standards.
将鲜姜渣汁分离，再对姜汁进行处理，渣在糖化中加入，姜汁在发酵中加入。
The ginger dreg was separated from the extracting ginger juice, the ginger juice was pretreated again, the dreg was mixed in saccharifying, the ginger juice was mixed in fermenting.
目前我国食醋生产普遍采用固态发酵法，利用麸曲作为糖化剂。
Solid state fermentation using mould bran as saccharifying agent is popularly adopted in vinegar manufacturing in this country.
本实验对原辅材料的选择、酵母菌种的分离选育、制麦、糖化、发酵、贮酒、过滤等关键环节的工艺参数进行了优化设计。
The experiment upgrades the key technique indexes including selection of materials, development of ferment, malt production, glucose, ferment, storage and filter.
高浓酿造技术的主要优点是通过有效降低糖化用水，仅利用现有糖化、发酵和储存设备即可大幅度提高啤酒产量。
The major advantage of high gravity brewing is that by reducing the amount of water in the mash, the production can be increased without expanding existing brewing, fermenting and storage facilities.
研究培菌糖化条件及发酵温度、时间、耐高温酿酒高活性干酵母（TH-AADY）接种量和料水比对产酒率的影响。
The effects of saccharification conditions, fermentation temperature, fermentation time, inoculation quantity of TH-AADY, and the ratio of raw materials to water on liquor yield were studied.
同时，选用优质原料，采用科学合理的糖化、发酵工艺，确保酿制出优质的鲜啤酒，以满足广大消费者的需要。
At same time, select high-quality raw materials, adopt scientific rational craft of fermentation and saccharification, provides reliable guarantee...
介绍了一个新型地下恒温发酵室，地上为糖化、制冷设备的自酿啤酒发酵系统。
A new type fermentation system of constant temperature was designed in underground constant temperature proving room. The equipment saccharification and refrigeration was overground.
采用聚乙烯醇(PVA)为载体共固定化酵母菌细胞和糖化酶制剂，并以木薯为原料进行酒精连续发酵工艺研究。
An alcoholic continuous fermentation using cassava as material, and by immobilization of glucoamylase preparation and yeasts using polyvinyl alcohol (PVA) gel as the carrier was studied.
对转化子进行摇瓶发酵研究，发酵终止时转化子GB0506的糖化酶活力比出发菌株F0410提高了17.5%。
Shake-flask fermentation under optimal conditions showed that glucoamylase secreted by the transformant GB0506 was 17.5% higher than parental strain F0410 at the end of fermentation.
添加糖化酶、活性干酵母和纤维素酶进行黄酒残糟液态发酵和蒸馏生产酒精。
Saccharifying enzyme and active dry yeast and cellulase were added in the process of liquid fermentation of residual dis-tillers grains of yellow rice wine for alcohol production.
威士忌任何由各种谷物的糖化醪发酵后制得的蒸馏酒。
Whiskey (or whisky) : Any of several distilled liquors made from a fermented mash of cereal grains.
威士忌任何由各种谷物的糖化醪发酵后制得的蒸馏酒。
Whiskey (or whisky) : Any of several distilled liquors made from a fermented mash of cereal grains.
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