在一口巨大的不锈钢锅中，哈科特把大麦麦芽加入150度的热水中。
Hackett has been stirring malted barley into 150-degree water in an enormous stainless steel tub.
影响粉碎度控制的主要因素有麦芽质量、糖化方法和过滤方法；
The factors influencing malt crushing degree mainly include malt quality, saccharifying methods, and filtration methods.
低醇啤酒专用糖浆的发酵度比普通麦汁和低聚麦芽糖浆的发酵度低，且含有较低的麦芽糖和葡萄糖。
The fermentation degree of the specific syrup was lower than that of common wort and glucosidase malt syrup. Besides, the syrup contained lower maltose and glucose.
对1996 ~ 1998年度上海口岸进口的澳大利亚麦芽大麦和加拿大麦芽大麦的品质项目逐一进行了比较分析。
The quality of Australian malting barley and Canadian malting barley imported in Shanghai from 1996 to 1998 was analysed.
选用工业菌种过程进行麦芽糖代谢鉴定是快速筛选高发酵度菌株的有效途径。
The study suggested that maltose metabolism identification was an effective approach for rapid selection of proper industrial S. cerevisiae strains with high beer fermentation degree.
选用工业菌种过程进行麦芽糖代谢鉴定是快速筛选高发酵度菌株的有效途径。
The study suggested that maltose metabolism identification was an effective approach for rapid selection of proper industrial S. cerevisiae strains with high beer fermentation degree.
应用推荐