多病近来浑止酒，小槽空压新醅。
Recent muddy sick only wine, a small new grains compressed air tank.
醅我的爸爸帮助我拿东西。
酱醅的后熟管理是提高酱油风味的有效途径之一。
The post-ripening management of soy sauce mash is one of the efficient ways to enhance soy sauce flavor.
高压法酱醅色的多项技术指标都高于常压法酱醅色。
Furthermore, the technique indexes were higher than when the soy paste was produced by atmospheric-pressure method.
堆积发酵有利于酒醅发酵条件的改善和香味物质的形成；
Stacking fermentation is helpful for improving the fermentation conditions of fermented grains and for the formation of flavoring components.
同时，对醋醅过氧化反应的现象及预防措施作了简要说明。
The paper also gives a brief explanation about peroxidatic reaction and its preventive measures.
蒸馏操作好的，可将酒醅中80%的香味物质转移到酒中。
Good distilling operation could successfully transfer 80 % flavoring materials of fermented grains in liquor.
其中之一的替代品就是咸的粘贴粮醅，它就是现代酱油的祖先。
One such substitute was a salty paste of fermented grains, an early precursor of modern soy sauce.
当酱醅颜色为红黄色或棕红色时，也正是酱醅的最佳成熟状态。
It was the optimal maturity state when the color of soy sauce paste is red yellow or red brown.
从白酒酒醅中分离并经激光诱变选育出一株降解乳酸的细菌703G。
Bacteria 703G4, which can decompose lactate, was screened from Chinese - spirit fermenting grains and was selected after mutagenizing with laser.
应及时调控与保持酱醅稳定的状态，防止过熟而造成酱中营养物质的损耗。
The steady normality of soy sauce paste should be regulated and maintained in order to avoid losing nutrition.
本实验研究了酱醅澥稀为酱的环节中主要成分的变化及其与酱的质量关系。
The variance of main components in bean sauce mash during nature fermentation and the its relation with the quality of bean sauce was analyzed.
从汾酒大曲和酒醅中分离出的菌株，经初步鉴定已确定的有20个属31个种。
The strains separated from Fen Daqu and fermented grains included 31 species (20 genera) by primary identification.
适度酱色也反映出发酵酱醅成熟程度达最佳状态，色香味体和有效营养成分全备。
The moderate dark reddish brown reflects the best state of moderate degree of ferment sauce, color, flavor, taste, state and effective nutrition component are all ready.
研究了重铬酸钾比色法检测浓香型白酒发酵糟醅中残余酒精含量的最佳测定条件。
This paper discussed the optimal conditions for the determination of residual alcohol in the fermented mash for Chinese highly-flavored liquor, using potassium bichromate colorimetry.
董酒生产工艺主要是采用小曲小窖制酒醅产酒、大曲大窖制香醅产香的串香工艺。
The production techniques of Dongjiu mainly cover fermented grains production in small pits by Xiaoqu and flavoring fermented grains production in big pits by Daqu.
入池糟醅含氧量对糟醅发酵很重要，其氧含量主要受踩池松紧和辅料谷壳的添加量影响。
The oxygen content in fermenting grains for pit entry played an important role in the fermentation of fermenting grains.
奔富酒园作为澳洲最知名的酒园，身处澳洲泼醅业最前沿，拥有跨越150年的悠久历史。
With a history of more than 150 years at the forefront of Australianwinemaking, Penfolds is Australia's most famous winery.
在适应期和发酵期，米酒醅中的原核微生物群落分别聚成群i和群ii，二者相关系数为0.49。
In the adaptation period and the fermentation period, the communities could be divided into group I and group II and their coefficient was 0.49.
发酵周期过长可引起窖泥发干，糟醅的色泽暗、发黄、显糙、不柔熟、骨力差等现象，影响酒的产质。
Overlong fermentation period resulted in the pit mud dry, pale colour and lustre, coarse, and bad strength of the fermenting grains which could influence the liquor quality.
酒精发酵是多种微生物发酵，要控制发酵温度，要根据不同季节灵活掌握入缸酒醅淀粉含量和入缸水分。
Alcoholic fermentation is many kinds microorganism fermentation, should control ferment temperature and should grasp starch content and water according to different season.
还记得迈克尔戴着一顶竹帽的照片抡蹩当时我们发现了一片美丽的稻陶醅想拍些照片，这时，一只水牛悄悄靠近我们。
Remember the photo Michael was in a bamboo hat? We found a beautiful rice field and we decided to take some photos when a water buffalo started sneaking up on us.
研究结果表明，米酒发酵过程中，随着酒曲的接入，米酒醅中原核微生物伴随米酒理化因子的动态变化而发生群落演替。
The results revealed that prokaryotic microbial community succession accompanied with the dynamic change of physiochemical indexes in the fermentation process after the introduction of wine starter.
经过对西凤酒插、挑窖生产工艺的总结，主要对插窖阶段糟醅淀粉消耗和窖池升温幅度做了对应分析，并对插窖阶段工艺条件同时进行了分析对比。
Analysis the techniques of Xifeng Liquor Cha, Tiao process, especially analysis the amylum consume and vault-pool temperature rise rage in Cha process.
经过对西凤酒插、挑窖生产工艺的总结，主要对插窖阶段糟醅淀粉消耗和窖池升温幅度做了对应分析，并对插窖阶段工艺条件同时进行了分析对比。
Analysis the techniques of Xifeng Liquor Cha, Tiao process, especially analysis the amylum consume and vault-pool temperature rise rage in Cha process.
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