简而言之,啤酒酿造师在温泉里的岩石上烘焙麦芽糖,用德国小麦酵母使其发酵,然后把芬兰浆果类和混合香精放在一起调制使这些黑麦饮料活性化.
In short, brewmasters carmelize wort on white hot river rocks, ferment it with German Weizen yeast, then toss on Finnish berries and a blend of spices to jazz up this rye-based beverage.
采用煮浸法糖化工艺及50％麦芽和50％大米作为啤酒酿造的原料及辅料。
Two mash decoction mashing method was used for manufacturing of wort. 50% malt and 50% rice were used as substrates in beer brewing.
啤酒原材料包括啤酒大麦芽、小麦芽、焦香麦芽、黑麦芽、国产酒花、进口啤酒香花、酒花浸膏、啤酒酿造酵母、啤酒专用消毒剂等。
Beer raw materials include: malt, wheat malt and burnt malt, black malt, domestic hops and imported hops, hops extract, brewing yeast, beer special disinfectants etc.
采用所研制的糖浆代替30%的麦芽汁进行啤酒酿造试验获得了理想的结果。
The ideal result was obtained by substituting 30% malt juice with the syrup prepared in this experiment, which could be considered as the reference for industrial-scale production.
建立了以正丁醇作为内标物的DMS及DMSP气相色谱测定方法，对啤酒酿造过程中麦芽、麦汁和成品酒进行了检测。
An efficient method was developed for the determination of DMS and DMSP by gas chromatography. N-Butyl alcohol was the internal standard. Malt, wort and beer were analyzed with this method.
研究了啤酒酿造过程对麦芽蛋白组分结构和理化性质的影响。
The effects of brewing process on the structure and the physiochemical properties of malt protein were studied in this paper.
采用此工艺，可生产出与普通麦汁成分相近的大麦糖浆，将其代替部分麦芽汁应用于啤酒酿造，获得了理想的结果。
Barley syrup, which was similar to common wort in compositions, could be produced by such technique and its use instead of part wort in beer brewing could also achieve satisfactory results.
采用此工艺，可生产出与普通麦汁成分相近的大麦糖浆，将其代替部分麦芽汁应用于啤酒酿造，获得了理想的结果。
Barley syrup, which was similar to common wort in compositions, could be produced by such technique and its use instead of part wort in beer brewing could also achieve satisfactory results.
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