控制合理的黄酒发酵工艺。
黄酒发酵溶氧控制系统是一个多干扰的、时变的、非线性的不稳定系统。
The Dissolved Oxygen (DO) control system for rice wine fermentation is an unstable system with multi-disturbance, time-varying and nonlinearity.
介绍了黄酒发酵过程中淀粉、蛋白质、脂肪等主要成分的变化及酵母菌和乳酸杆菌的协同发酵作用。
This paper introduced the changes of starch, protein, fat and other main compositions during rice wine fermentation, and the function of cooperative fermentation by yeast and Lactobacillus.
黄酒发酵过程中用新鲜米浆水替代部分投料用水，可以起到“以酸制酸”的作用，最适宜的浆水添加量为40 %。
The use of fresh rice milk instead of part of production water in yellow rice wine fermentation process could effectively inhibit acids formation and the proper addition level of rice milk was 40 %.
该文对引起黄酒发酵过程中酒醪酸败的现象和原因进行了综合分析，提出了预防和补救的办法，以期减少酒醪酸败造成的损失。
The phenomenon and reason of fermentation broth deterioration of rice wine was analyzed and prevention and remediation measures were proposed to reduce loss caused by fermentation broth deterioration.
叙述了微孔滤膜的概念，对微孔滤膜在啤酒工业、黄酒和酱油的生产、萃取发酵等方面的应用状况进行了较为详细的论述。
Giving the definition of MFM and narrating particularly its application in the processing of beer and the manufacture, extraction, fermentation of rice wine, soy sauce.
黄酒酸败主要是由乳酸杆菌发酵产酸引起的。
Yellow rice wine rancidity was induced mainly by lactobacillus fermentation.
该文从原料、发酵工艺、后处理、氨基酸含量及理化指标等方面比较了中国黄酒与日本清酒的差异。
The paper compared the Chinese rice wine and Japanese sake in material, technology of fermentation, post treatment, content of amino acids, physical and chemical indexes, and so on.
老话说：喝雄黄酒能够驱魔辟邪。雄黄酒由发酵的谷物和雄黄粉酿制而成。
There is an old saying: 'Drinking realgar wine drives diseases and evils away! ' Realgar wine, or xionghuangjiu, is a Chinese alcoholic drink consisting of fermented cereals and powdered realgar.
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.
机械化速酿酒母生产为机械化黄酒大罐发酵的优良发酵剂。
Rapid-fermenting yeast is a good ferment for big pot fermentation in mechanized production of yellow rice wine.
早籼米营养发酵酒新工艺，克服了中国传统黄酒在工艺上、风味上的不足，兼有日本清酒和中国黄酒的香味感。
The new technology of nutritive fermented wine overcame the deficiencies of yellow wine on the technology and flavor, which had the special flavor of Japanese sake and Chinese rice wine.
对米粉液化法发酵黄酒进行了研究。
The rice power making rice wine through liquification was studied.
啤酒、葡萄酒、黄酒、清酒都是属于发酵酒。
The beer, the grape wine, the yellow wine, the clear wine all belongs to the fermented alcohol.
研究采用稀释醪液大罐全发酵法生产低度黄酒。
Process research on producing hyaluronic acid by fermentation method;
研究了不同黄酒高活性干酵母(YWBY)接种量、发酵温度、发酵时间对糯米甜酒发酵的影响。
The effects of different inoculation quantity of yellow rice wine brewing yeast (YWBY), different fermentation temperature and fermentation time on the fermentation of sweet rice wine were studied.
以玉米和稻米为原料，玉米稻米混合发酵生产黄酒的最佳质量比为1：1。
Corn and rice were considered as raw material for yellow wine, the best corn-rice weight ratio was 1:1.
以玉米和稻米为原料，玉米稻米混合发酵生产黄酒的最佳质量比为1：1。
Corn and rice were considered as raw material for yellow wine, the best corn-rice weight ratio was 1:1.
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